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Badam Kheer


for blanching & grinding almonds

  • ¼ cup almonds or 35 almonds (badam)
  • ⅓ cup water for soaking almonds
  • ¼ to ⅓ cup milk for grinding
  • tablespoons sugar or add as required
  • green cardamoms (chotti elaichi)

other ingredients for badam kheer

  • 2.5 cups milk
  • 10 to 12 strands of saffron (kesar)


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.