Almond Kheer Recipe | Almond Kheer Recipe

Badam Kheer is a rich, creamy and aromatic Indian dessert made from almonds, milk, sugar and flavored with cardamom and saffron. It is a traditional sweet prepared during festivals, special occasions, weddings and family gatherings. Recipe included with step-by-step pictures and videos.

Badam Kheer is a delicious after meal dish and a refreshing drink too! Badam Kheer also known as Badam Kheer is a good alternative to regular kheer or payasam. This is one of my family’s favorites so I always make a big batch. I make popsicles in small batches because the kids love them.

About Almond Kheer

Almond kheer is a traditional Indian sweet made by boiling and grinding almonds into a paste and boiling milk with the paste and flavoring with saffron. Badam kheer recipe is simple and quick and one of the fastest sweets to make.

The consistency of badam kheer is smooth and thick. It is usually light cream to pale yellow in color. Almond paste can be thick or smooth depending on your preference. I like that when we eat the food it is a little rough and it falls into pieces.

When soaked and peeled, almonds become softer, less bitter, more buttery in taste and easily digestible. Whether soaked or not, the nutritional value of almonds does not change. Badam Kheer is a delicious dessert that you can give to pregnant women as it is a way to consume saffron and highly nutritious food.

Badam kheer is often bought at hotels and shops for its taste. Given the high price of almonds, they add other cheaper nuts and mask the flavor and also add thickeners to get that texture.

Almond Kheer Ingredients

• Almonds (Almonds) – Choose good quality almonds. Buy fast-moving nuts and spices from grocery stores so they are fresh.
• Saffron, cardamom – Saffron is the main flavor in badam kheer and cardamom powder enhances the taste so I always add it.
• Milk – If you like thick and creamy kheer then use full cream milk. You can also use toned milk.
• Sugar – Add regular white sugar for this recipe – you can also add condensed milk for more sweetness and richness.
• nutmeg – Adds a mild unique flavor to this sweet.

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How to make Almond Kheer step by step

1.Soak half a cup of almonds in hot water for an hour.

2.Keep it aside for an hour. If you want to peel the skin immediately then boil almonds in water for 5-7 minutes and then follow the following steps.

3.If you press, the skin will come off easily. Repeat to finish.

4. All the almonds are peeled and ready. Reserve about 10 almonds for garnish.

Boil 5.1 liters of milk. Mix quickly.

6.Cook on low flame for a few minutes.

7. Reserve ¼ cup milk.

8. Heat the remaining milk and pour it into the mixer jar along with the peeled almonds.

9.Grind it lightly coarsely. You should be able to bite into almonds or almond pieces here and there while drinking the wine. But if you do not like it then grind it finely and make a paste.

10.Now add saffron to boiling milk.

11. Cook on low flame for 5 minutes.

12.The color will change to light yellow.

13.In this step add ½ cup sugar.

14.Add cardamom powder to it.

15. Mix it well.

16. Cook on low flame for 7-10 minutes or till the milk thickens.

17.Finally add almond paste. Cook on low flame while adding almond paste as it may cause the curd to curdle.

18. Mix it well without any lumps. Boil for 2 minutes and turn off. After adding almond paste, let it boil for a few minutes.

19. Finally, grate the nutmeg a little.

20. Mix it well.

21.Almond kheer is ready. Bring it to room temperature and refrigerate for at least an hour.

Delicious almond kheer is ready! Garnish with chopped almonds and saffron. serve chilled!

Expert Tips

• Almond – Soak the almonds in hot water for at least 30 minutes so that when we squeeze the almonds, its peel comes off. If you don’t mind the slight bitterness of the almond peel, you don’t need to soak or peel the peel.
• almond paste – Make sure to grind it a little coarsely to bring texture to your kheer. While adding almond paste to milk, keep in mind that the milk should boil. Apart from this, do not boil for too long after adding almond paste.
• Stability -It thickens over time, especially after cooling, so stop when it thickens a bit.
• nutmeg -Adding nutmeg powder is optional but adds to the flavor and taste.
• Sugar – The amount of sugar should be slightly more for cold drinks. When the milk reduces, check the sugar and adjust it.
• popsicles -Put the almond popsicles in a popsicle mold and freeze for at least 8 hours.

shift

• You can replace sugar with condensed milk for more sweetness.
• You can powder the almonds along with the peel (without adding milk or water while grinding) and store it as a mixture so that you can make almond milk or almond kheer depending on your preference.
• You can add rose juice to Gulab Badam Kheer.
• To make Vermicelli Almond Kheer, mix cooked vermicelli with almond paste.

service and storage

Badam Kheer can be eaten hot or cold depending on your preference. Keep it in the refrigerator and use it for 2-3 days. If you like it hot later, you can add less water and heat it.

general questions and answers

1. What is Almond Kheer?

Badam Kheer is a traditional rich Indian dessert made from milk, almonds (badam), sugar and flavored with cardamom, saffron. It is popularly made on festivals and special occasions.

2. Should almonds be soaked before making kheer?

Yes. To easily remove the peel of almonds, soak them in hot water for 20-30 minutes.

3.Is Almond Kheer healthy?

50-50! Enriched with the goodness of almonds, saffron and milk, Badam Kheer is highly nutritious, although refined sugar offsets its goodness. If you want to be healthy then use sugar in limited quantities.

4.What is the difference between almond kheer and almond milk?

Almond kheer is often confused with almond milk because both have different textures and tastes. Badam kheer is a cross between milk and khoya – thicker and creamier than milk and not as solid as khoya. Hence almond kheer takes a little longer to cook than almond milk and it contains more almonds than almond milk.

5. How can I make the kheer thicker?

Cook on low flame and keep stirring continuously. Grinding almonds finely also thickens the kheer naturally. You can also add condensed milk to make it more thick and dense. The kheer thickens with time, especially when cooled, so adjust accordingly.

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