Badam Kheer is a popular Indian dessert. It is also known as Badam Payasam. Grounded almonds and cashew nuts give it a thick, creamy texture which tastes awesome. It can be served hot or cold.
Prep Time 15 minutes
Cook Time 30 minutes
- Almonds 30
- Cashew nuts 15
- Milk 1/2 liter
- Sugar 5 tablespoons
- Raisins 10 pcs
- Saffron 1 pinch
- green cardamom 3 pcs
- Chopped nuts (cashews, almonds, pistas) 2 tablespoons for garnishing
Make a paste of almonds and cashew nuts
Boil the almonds and cashew nuts with water for 15-20 minutes and peel the almonds. Then grind them in a blender or mixie along with very little milk to make a paste.
Boil the milk and add the paste to the boiled milk
Now boil milk on medium flame and stir continuously. After it comes to a boil add the paste, sugar and raisins and allow it to boil for some minutes. When the milk turns to get thick add saffron and cardamom and stir. Allow it to cook until it reaches the desired consistency.
Garnish it with chopped nuts
Now the kheer is ready. Garnish it with chopped nuts like cashew nuts, almonds and pista. Serve it hot or cold.
- To boil the almonds with water is actually a faster way. But if you don’t like it, you can simply soak them in hot water for at least 2 hours and then peel off the skin and grind.
- The kheer becomes thick when it gets cold. So you must be aware of the quantity of milk for your desired consistency.