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Badam Kheer


A milk based drink with a mild nutty flavor of almonds and rich flavor of saffron.

It is rich on its own cause of the almonds that are ground and added to the milk but few tablespoon of sliced almonds fried in  ghee and added finally takes it to the next level. Can be served hot as well cold.


1 cup Almonds

Hot water (to soak almonds)

2 cups milk

1/4-1/3 cup sugar (adjust to taste)

1 tbsp ghee

1 tsp cardamom powder

Few strands of Saffron


Soak almonds in hot water for an hour and peel off  skin. Reserve 10-12 almonds and grind the rest with 1/4 cup of milk. Grind to a paste or a bit coarsely, depends on the texture of badam milk you prefer.

In a heavy bottom pan, preferably nonstick, boil rest of the milk.

Once the milk comes to a boil, take a laddle of milk in a separate cup and dissolve saffron.

Add the ground almond paste, dissolved saffron, cardamom powder and sugar to the milk. Mix well and let it cook for 15-20 minutes. Stir often to avoid the milk from getting brunt at the bottom.

Slice the reserved almonds in lengthwise.

In a separate pan, heat ghee and add the sliced almonds. Fry sliced almonds till they are golden brown in color.

Add the fried almonds to the kheer. The consistency of the kheer can be thin or cooked for more time to become thick. If it thicken up a lot, add some milk and bring to the preferred consistency.

Serve it hot or cold

Happy cooking

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November 2017
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