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Badam Kheer
Ingredients
for blanching & grinding almonds
- ¼ cup almonds or 35 almonds (badam)
- ⅓ cup water for soaking almonds
- ¼ to ⅓ cup milk for grinding
- 5 tablespoons sugar or add as required
- 4 green cardamoms (chotti elaichi)
other ingredients for badam kheer
- 2.5 cups milk
- 10 to 12 strands of saffron (kesar)
Instructions
soaking, blanching and peeling almonds
- rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. then pour ⅓ cup hot boiling water. cover and keep aside for 30 to 40 minutes.
- then drain all the water.
- peel the almonds. you just need to press the skin and it comes out easily.
- take 3 to 4 of blanched almonds and slice them thinly.
grinding almonds for badam kheer
- add the remaining almonds in a grinder jar.
- next add 5 tablespoons sugar or add as required, seeds from 4 green cardamoms.
- add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.
- grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then it can be irritating to the throat.
making badam kheer
- take 2.5 cups milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.
- keep the pan on a low flame and begin to heat badam milk till it comes to a boil. stir at intervals so that the milk does not scorch from the bottom.
- add 10 to 12 saffron strands and stir.
- simmer on low flame for 3 to 4 minutes. do stir at intervals.
- then add the almond paste. mix very well with a spoon.
- let the entire badam ki kheer come to a boil.
- then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the badam kheer.
- you can serve badam kheer hot, warm or chilled. while serving garnish badam ki kheer with the sliced almonds and a few strands of saffron.
Source:www.vegrecipesofindia.com
- Description
Description
Ingredients
for blanching & grinding almonds
- ¼ cup almonds or 35 almonds (badam)
- ⅓ cup water for soaking almonds
- ¼ to ⅓ cup milk for grinding
- 5 tablespoons sugar or add as required
- 4 green cardamoms (chotti elaichi)
other ingredients for badam kheer
- 2.5 cups milk
- 10 to 12 strands of saffron (kesar)
Instructions
soaking, blanching and peeling almonds
- rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. then pour ⅓ cup hot boiling water. cover and keep aside for 30 to 40 minutes.
- then drain all the water.
- peel the almonds. you just need to press the skin and it comes out easily.
- take 3 to 4 of blanched almonds and slice them thinly.
grinding almonds for badam kheer
- add the remaining almonds in a grinder jar.
- next add 5 tablespoons sugar or add as required, seeds from 4 green cardamoms.
- add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.
- grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then it can be irritating to the throat.
making badam kheer
- take 2.5 cups milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.
- keep the pan on a low flame and begin to heat badam milk till it comes to a boil. stir at intervals so that the milk does not scorch from the bottom.
- add 10 to 12 saffron strands and stir.
- simmer on low flame for 3 to 4 minutes. do stir at intervals.
- then add the almond paste. mix very well with a spoon.
- let the entire badam ki kheer come to a boil.
- then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the badam kheer.
- you can serve badam kheer hot, warm or chilled. while serving garnish badam ki kheer with the sliced almonds and a few strands of saffron.
Source:www.vegrecipesofindia.com