Badam kheer recipe | Almond dessert | Indian dessert recipes

I know my readers have been expecting this recipe for a long time now. Really long time, for years. I wanted to post it for long time too, as my readers Google and search as “ Badam kheer Raks kitchen”. Still it took this much long for me to post this, I am really sorry. But now I got a chance to try this dessert for a friend who came here for a short stay. I also wanted to picture this in the new serving bowl set I got from Currim boys.  I am making this for only may be second time in my life, so curelessly I made with 1/2 cup of badam and got a lot of kheer that I kept in the fridge and had for few days . So I have halved the recipe here to keep it simple.  And this post is on time for Ramzan, and I wish all the reader friends who ever celebrating a Happy Ramzan
I will post the vada curry recipe, next, I promise .

Badam Kheer recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Badam / Almonds	1/4 cup
Milk	2 & 1/2  cups
Saffron	A pinch
Cardamom	1
Sugar	1/4 cup
Ghee	2 tslp

Method

1. Bowl milk and soak the saffron separately in lukewarm milk. Keep boiling the milk in low flame.

2. Boil water and add almonds to it. Let it boil for a minute. Switch off the stove, drain and wash under tap water to cool down.

3. Now you will be able to peel off the skin. Peel all the almonds.

4. Reserve some 6 almonds for garnish. Grind rest of the almonds with little milk to a smooth paste.

5. Add the ground almond paste, soaked saffron and sugar and mix well.Bowl until you get the desired consistency. Keep stirring every now and then, to avoid burnt bottom. It could take around 8 to 10 minutes in medium flame.

6. Slice the reserved almonds into thin strips. Heat ghee in a pan and fry the almonds for a minute and add it to the boiling kheer. Switch off the flame.

Notes

• Adjust sugar as per your need.
• The consistency can be adjusted as per your wish. If you want more thicker side, use less milk.If you want it like badam milk, you can use less badam.
• Be generous in adding elachi and saffron as it lends a nice flavor to this kheer. Otherwise the smell of almonds may be dominating.
• Tastes best when served chilled, preferable the next day.
• If you want to make badam milk, add a small piece of cinnamon, 1 clove and a mustard size edible camphor to the boiling milk and reduce the badam to half.

Serve chilled as it taste best when served chilled. I love this badam kheer especially with the badam garnish which adds a nice touch this here and there.

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