on Jan 16, 2022, Updated Sep 30, 2023 Here are some more kheer recipes that you may like: Seviyan Kheer, Orange Kheer, Carrot Kheer, Makhana Kheer, and Sabudana Kheer. I love homestyle Indian desserts, and kheer is my favorite. You can make so many versions of it; each is unique and delicious. I learned this badam kheer recipe from my mami. She used to make it for Diwali each year, and everyone in the family looked forward to trying her specialty.
About Badam Kheer (Almond Kheer, Badam Payasam)
‘Badam’ means almonds in Hindi, and ‘Kheer’ is an Indian milk pudding. Badam Kheer (Almond Kheer, Badam Payasam) is a deliciously creamy and rich almond pudding that is popularly made during celebrations and festive occasions. It is very similar to Basundi (a reduced milk dessert) or Badam Milk. My recipe for this delicious badam kheer is super easy. It comes together in under 40 minutes using simple ingredients. Serve this kheer piping hot, just out of the pan, or chill it for a few hours before serving. You can also serve it at room temperature. I think this kheer tastes best chilled the next day. It gets creamier and thicker.
You Might Also Like
Milk – Always use whole milk (full-fat milk) to make the best creamy kheer recipe. Others – To make the badam kheer recipe, you will also need saffron strands, cardamom powder, and sugar. Garnish the almond kheer with slivered nuts like almonds, pistachios, and dried rose petals. You can also crush whole green cardamom pods in a mortar and pestle and use them in place of ground cardamom. Tip – If you have forgotten to soak the almonds, then soak them in boiling hot water for an hour. Peel the skin of the soaked almonds and add them to a blender along with ½ cup of whole milk. Blend to make a fine paste. If there are a few small pieces of almonds in the paste, don’t bother. They will add to the texture of the kheer. Once the milk comes to a boil, reduce the heat to low. Add 10-15 strands of saffron to the pan and mix well. Cook for 4-5 minutes, stirring frequently. Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan. The preferred consistency of the kheer should be like that of custard. Note – Keep in consideration that it will thicken some more once cooled. Once almond kheer is thickened and has reached the desired consistency, stir in ¼ cup sugar and ½ teaspoon cardamom powder and cook for another 5 minutes. Check for sugar and add more if you like it sweeter, and cook for another minute. Garnish with slivered almonds, pistachios, and dried rose petals, and serve hot or chilled. Tip: If serving the kheer chilled, cover the pan with a lid to prevent the formation of a cream layer on top. Refrigerate for 3-4 hours and serve chilled.