Badam Kheer
Badam Kheer
 
Prepare time: 10 min
Cook: 30 min
Ready in: 40 min

Badam Kheer Recipe

Badam Kheer is a delightful Indian pastry where milk is cooked with almond glue and saffron. Make it for merriments for your local gathering, it will satisfy everybody. Here is the way to make it.

Almond Kheer or Badam Kheer is a flavorful Indian pastry where milk is cooked with almond glue and saffron. Make it for celebrations for your local gathering, it will satisfy everybody.

On the off chance that you like Kheer simply like me, here are some more Kheer Recipes only for you – Makhane Ki Kheer, Sabudana Kheer, Rice Kheer, Lauki Ki Kheer, Thandai Kheer, Chikoo Kheer, and Sweet Potato Kheer.

Badam Kheer

 

About the Recipe

‘Badam’ signifies almonds in Hindi and ‘Kheer’ is an Indian milk pudding. Badam Kheer is a flavorfully smooth and rich almond pudding, which is prevalently served during celebrations and unique events.

You can likewise make this velvety Almond Kheer enjoy after your end of the weekly dinners. It is fundamentally the same as conventional Badam Milk, But thicker and creamier.

Almonds and Milk award this pastry a velvety surface and a refined flavor. Alongside them, saffron and cardamom are additionally added with the goal that this sweet gets a particular smell and shading.

Made utilizing almond glue, full-fat milk, and cardamom powder, it’s a treat for your taste buds. To make it much more extravagant, you can add some khoya toward the end.

This Badam Ki Kheer is,

  • Lip Smacking
  • Snappy and Easy
  • Rich and Creamy
  • Stacked with Almond goodness
  • An ideal celebration dessert

This Kheer is additionally a most loved in light of the fact that it has the fixings which are consistently accessible in my washroom, and it turns out to be truly simple for me to make this whenever.

The fixings needed to make this Kheer are,

Badam – This Kheer gets its smooth surface from the Almonds utilized in the equivalent. Almonds are doused, stripped, and afterward made into a glue prior to adding to the Kheer.

Milk – Always utilize full-fat milk for the best outcomes.

Rice – This is totally discretionary, yet I like a little rice in my smooth Kheer. It gives this Kheer a pleasant nibble. You can even utilize Vermicelli or Sabudana rather than Rice.

Dry Fruits – You can decorate your Badam Kheer with some cleaved dry natural products, for example, Cashews, Pistachios, Raisins, Walnuts, and so forth

Different Ingredients – Other fixings used to make this Kheer are Saffron, Cardamom Powder, and Sugar. Saffron adds a decent trace of a yellow tone to the kheer, though cardamom powder adds a pleasant flavor. Truly, that is all the fixings you require!

You can likewise include a little syrup, to give it an imperial touch.

Bit by bit Recipe

Splash the badam in enough water for 5-6 hours. Eliminate the skin of the almonds.

Pound to make a smooth glue. Utilize little milk whenever required.

Boil milk in a weighty base skillet.

When the milk reaches boiling point, add saffron and rice and let it cook on low warmth until it diminished to practically half. Continue blending in the middle.

Add badam glue and cook again until the kheer thickens to the ideal consistency.

Add cardamom powder and sugar and cook for an additional 5 minutes.

Prepared badam Kheer.

Much of the time Asked Questions

How to make it utilizing Almond Flour?

You can utilize readymade almond flour to make this kheer as opposed to making badam glue. Simply supplant the badam glue with 4 tbsp almond flour and you are all set.

How to make it with dense milk?

You can utilize half dense milk and half milk, to make this Kheer. In any case, try to lessen the measure of sugar, as the dense milk is sufficiently sweet.

Would we be able to set up the Kheer without whitening the Almonds?

Drenching almonds will help you eliminate the skin effectively and furthermore makes the Almonds delicate, which gives a rich surface to the Kheer. Whenever made without whitening, it will give a coarse surface that won’t taste great.

Would we be able to add Jaggery rather than Sugar?

Truly, you can either utilize powdered jaggery or jaggery syrup rather than sugar to set up this delectable Kheer. You can even add sugar sugars to improve the kheer.

Varieties

Vegetarian – To make a veggie-lover variant of this kheer, you can skirt the almonds and milk and use almond milk all things considered.

Blend the cooked rice, almond milk, and sugar and let it cook till the kheer thickens. Include dry organic products, saffron, cardamom powder and you have your Vegan Almond Kheer prepared.

Carrot – Add some ground carrot in the Kheer alongside rice.

Sabudana – Soak 2 tbsp Sabudana in water for 2-3 hours and add it alongside rice.

Lauki – Add ground Lauki or bottle gourd in the kheer alongside rice.

Capacity Suggestions

You can store this Almond Kheer in the cooler for around 3 to 4 days. Ensure you store it in a water/air proof compartment. Chilled Almond Kheer tastes the best!

I won’t prescribe you to freeze it, as it parts in the wake of freezing which won’t taste great.

You might also like:

Carrot Kheer

Gajar Ka Halwa

Lauki Ka Halwa

Basundhi

Badam Kheer

Badam Kheer
Print Recipe
5 from 3 votes

Badam Kheer Recipe

Badam Kheer is a delightful Indian pastry where milk is cooked with almond glue and saffron. Make it for merriments for your local gathering, it will satisfy everybody. Here is the way to make it.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: Almond Kheer, Badam Kheer Recipe, Badam Payasam
Servings: 2 people
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • ½ Cup Badam / Almonds
  • 2 Tbsp Rice
  • 1 liter Full Cream Milk
  • 15 Strands Saffrron
  • ½ Tsp Cardamom Powder
  • ¼ Tsp Sugar

Instructions

  • Douse the badam in enough water for 5-6 hours.
  • Eliminate the skin and crush to make a smooth glue.
  • Utilize little milk whenever required.
  • Keep the skin and use it alongside some other curry.
  • Bubble milk in a skillet.
  • When the milk reaches boiling point, add saffron and rice and let it cook on low warmth until it diminished to practically half.
  • Continue mixing in the middle.
  • Add badam glue and cook again until the kheer thickens to the ideal consistency.
  • Add cardamom powder and sugar and cook for an additional 5 minutes.
  • Serve the kheer hot or cold.
  • Topping with saffron strands.

Notes

  • Mixing is the key – Keep mixing the kheer at normal stretches to dodge the kheer from consuming.
  • You can utilize almond flour rather than almond glue to make this kheer.
  • You can add ¼ cup ground khoya to make this kheer more extravagant.
  • Continuously add rice to the Kheer, in the event that you are making it for a major group, as it makes it additionally filling. You can even utilize Sago or Vermicelli rather than Rice.
  • You can likewise utilize Kewra Essence rather than Saffron in your Kheer.
  • On the off chance that you like your Kheer thick, smooth and rich, add consolidated milk to the equivalent.
  • To make it more flavourful, you can even utilize some rose syrup. It makes the Kheer significantly more delightful. Add it once the kheer has chilled off.
  • Serve it chilled with some slashed dry natural products on top, it tastes the best.

Nutrition

  • Calories: 103kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Potassium: 126mg | Fiber: 2g | Calcium: 47mg | Iron: 0.7mg
Ingredients
  • ½ cup Badam / Almonds
  • 2 tbsp rice
  • 1-liter Full Cream Milk
  • 15 strands Saffron
  • ½ tsp Cardamom Powder
  • ¼ cup Sugar
Directions

1 – Douse the badam in enough water for 5-6 hours.

2 – Eliminate the skin and crush to make a smooth glue.

3 – Utilize little milk whenever required.

4 – Keep the skin and use it alongside some other curry.

5 – Bubble milk in a skillet.

6 – When the milk reaches boiling point, add saffron and rice and let it cook on low warmth until it diminished to practically half.

7 – Continue mixing in the middle.

8 – Add badam glue and cook again until the kheer thickens to the ideal consistency.

9 – Add cardamom powder and sugar and cook for an additional 5 minutes.

10 – Serve the kheer hot or cold.

11 – Topping with saffron strands.

Notes

  • Mixing is the key – Keep mixing the kheer at normal stretches to dodge the kheer from consuming.
  • You can utilize almond flour rather than almond glue to make this kheer.
  • You can add ¼ cup ground khoya to make this kheer more extravagant.
  • Continuously add rice to the Kheer, in the event that you are making it for a major group, as it makes it additionally filling. You can even utilize Sago or Vermicelli rather than Rice.
  • You can likewise utilize Kewra Essence rather than Saffron in your Kheer.
  • On the off chance that you like your Kheer thick, smooth and rich, add consolidated milk to the equivalent.
  • To make it more flavourful, you can even utilize some rose syrup. It makes the Kheer significantly more delightful. Add it once the kheer has chilled off.
  • Serve it chilled with some slashed dry natural products on top, it tastes the best.

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Potassium: 126mg | Fiber: 2g | Calcium: 47mg | Iron: 0.7mg

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