On this Badam Kheer Recipe, 2 of my most-liked issues have come collectively! One is my favourite nut, almond (badam) and the opposite is among the most favourite desserts, kheer or payasam. This Badam Kheer is thus, a wealthy and creamy Indian model pudding made with blanched almond paste, milk and saffron. Little question it’s tremendous decadent, is straightforward to make and will get finished rapidly as effectively. The one main time that goes in it’s once you preserve the almonds to blanch. Aside from that, the kheer truly cooks inside 20 minutes. Strive it!
Extra on Badam Kheer
One of many nicest issues about this Badam Kheer Recipe is that you’re attending to devour almonds, often called badam in Hindi, in an superior method. Although, it’s a dessert, however nonetheless. In case you actually make it rather less candy then you possibly can truly get pleasure from the advantages of this superb nut.
Aside from that, name it a North Indian kheer or a South Indian payasam, this specific method of creating a milk pudding in India has actually been an historical phenomenon. Each these variations are straightforward to arrange, don’t take a lot of a time and therefore are most liked decisions throughout festive events too. You simply should simmer and boil the elements within the milk to make a luscious dessert.
At my house too, together with this Badam Kheer, I typically put together the Suji Ka Halwa, Rice Kheer or Vermicelli Kheer on spiritual events and festivals. The Badam Kheer Recipe resembles rather a lot to the badam Milk, however the style in addition to the consistency is clearly completely different in each. The payasam is creamier and thicker as in comparison with the almond flavored milk, which is a lightweight and refreshing beverage.
Badam is mostly a powerhouse of well being advantages, has a terrific dietary profile and nice for the physique and thoughts. A very powerful one being that’s truly tremendous for the mind. The rationale we’ve been having soaked almonds, very first thing within the morning, at house since instances immemorial. I suppose it’s a standard custom practiced in a number of different households throughout India.
The easiest way to have Badam Kheer is to both serve it heat or chilled as a dessert after your meals.
Step-by-Step Information
Easy methods to make Badam Kheer
Preparation
1. Rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. Then, pour ⅓ cup scorching boiling water. Cowl and preserve apart for 30 to 40 minutes.
2. Then, drain all of the water.
3. Peel the almonds. You simply must press the pores and skin and it comes out simply.
4. Take 3 to 4 of blanched almonds and slice them thinly.
Grinding almonds
5. Add the remaining almonds in a grinder jar. Additionally, add ¼ to ⅓ cup milk. Milk will be chilled or at room temperature.
6. Subsequent, add 5 tablespoons sugar or as required. For a much less candy style, you possibly can add 4 tablespoons sugar.
7. Subsequent, add seeds from 4 inexperienced cardamoms.
8. Grind until easy. The almonds must be floor very effectively to a easy consistency. If there are coarse particles or chunks, then it may be irritating to the throat.
Making Badam Kheer
9. Take 2.5 cups milk in a pan. Guarantee that the pan is massive sufficient in order that the milk doesn’t spill out whereas boiling.
10. Hold the pan on a low flame and start to warmth the milk, until it involves a boil. Stir at intervals, in order that the milk doesn’t scorch from the underside.
11. Add 10 to 12 saffron strands.
12. Simmer on low warmth for 3 to 4 minutes. Stir at intervals.
13. Then, add the ready almond combination.
14. Combine very effectively with a spoon.
15. Let the kheer come to a boil.
16. Then, change off the warmth. Scrape the evaporated and dried milk from the perimeters of the pan and add them within the Badam Kheer.
17. You may serve Badam Kheer scorching, heat or chilled. Whereas serving, garnish with the sliced almonds and some strands of saffron. Few extra tasty recipes that you may make with almonds are Badam Ladoo and Badam Halwa.
Professional Suggestions
- If you find yourself including milk to grind the almonds, the milk will be chilled or at room temperature.
- You must grind the badam to a easy consistency. Presence of coarse chunks or particles will be irritating to the throat.
- You must peel the blanched almonds for the distinct coloration, style and texture within the payasam.
- To make it a much less candy dessert, lower the amount of sugar.
- In case you need to make the kheer with jaggery as an alternative of sugar, you are able to do so. However including jaggery will change the colour of the kheer. Additionally, keep in mind to not add jaggery in scorching kheer as it could then curdle. So as soon as cooked, take away the pan from warmth and let it calm down a bit. Then, stir within the jaggery.
- Whereas boiling the milk, make sure that to maintain stirring it at intervals in order that it doesn’t scorch from the underside.
- You may add sliced or chopped almonds and a few saffron as garnishing earlier than serving the kheer.
- Some individuals like so as to add khoya/mawa (evaporated milk solids) to this payasam, to make it much more wealthy. If you’re doing so, add some crumbled khoya in the direction of the tip.
- Use hermetic packing containers to retailer the leftover kheer and refrigerate it. Guarantee to devour this inside 3 to 4 days.
- Scale the recipe to double the portions for making it for extra variety of individuals.
Extra Payasam Recipes To Strive!
Sweets Recipes
South Indian Meals
Gluten Free Recipes
South Indian Meals
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Badam Kheer
Badam kheer or almond payasam is a scrumptious creamy kheer made with blanched almond paste, milk and saffron.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Whole Time 50 minutes
for blanching & grinding almonds
Stop your display from going darkish whereas making the recipe
preparation
Rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. Then pour ⅓ cup scorching boiling water. Cowl and preserve apart for 30 to 40 minutes.
Then drain all of the water.
Peel the almonds. You simply must press the pores and skin and it comes out simply.
Take 3 to 4 of blanched almonds and slice them thinly.
grinding almonds
Add the remaining almonds in a grinder jar.
Subsequent add 5 tablespoons sugar or add as required, seeds from 4 inexperienced cardamoms.
Add ¼ to ⅓ cup milk. Milk will be chilled or at room temperature.
Grind until easy. The almonds must be floor very effectively to a easy consistency. If there are coarse particles or chunks, then it may be irritating to the throat.
making badam kheer
Take 2.5 cups milk in a pan. Guarantee that the pan is massive sufficient in order that the milk doesn’t spill out whereas boiling.
Hold the pan on a low flame and start to warmth badam milk until it involves a boil. Stir at intervals in order that the milk doesn’t scorch from the underside.
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. combine very effectively with a spoon.
Let the whole badam ki kheer come to a boil.
Then change off the flame. Scrape the evaporated and dried milk on the sides of the pan and add them within the kheer.
You may serve badam kheer scorching, heat or chilled. Whereas serving garnish badam ki kheer with the sliced almonds and some strands of saffron.
- The recipe will be doubled.
Vitamin Info
Badam Kheer
Quantity Per Serving
Energy 218 Energy from Fats 90
% Every day Worth*
Fats 10g15%
Saturated Fats 3g19%
Ldl cholesterol 17mg6%
Sodium 75mg3%
Potassium 302mg9%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 24g27%
Protein 7g14%
Vitamin A 280IU6%
Vitamin C 0.2mg0%
Calcium 223mg22%
Iron 0.5mg3%
* P.c Every day Values are primarily based on a 2000 calorie food plan.
This Badam Kheer Recipe from the archives was first revealed in January 2017. It has been up to date and republished in March 2024.
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