Badam Kheer Recipe | Badam Payasam

In this Badam Kheer Recipe, two of my most-liked things have come together! One is my favorite nut, almond (badam) and the other is one of the most favorite desserts, kheer or payasam. This Badam Kheer is thus, a rich and creamy Indian style pudding made with blanched almond paste, milk and saffron. No doubt it is super decadent, is easy to make and gets done quickly as well. The only major time that goes in it is when you keep the almonds to blanch. Other than that, the kheer actually cooks within 20 minutes. Try it!

About Badam Kheer

One of the nicest things about this Badam Kheer Recipe is that you are getting to consume almonds, known as badam in Hindi, in an awesome way.

Though, it is a dessert, but still. If you really make it a little less sweet then you can actually enjoy the benefits of this amazing nut.

Apart from that, call it a North Indian kheer or a South Indian payasam, this particular way of making a milk pudding in India has really been an ancient phenomenon.

Both these variations are easy to prepare, do not take much of a time and hence are most loved choices during festive occasions too. You just have to simmer and boil the ingredients in the milk to make a luscious dessert.

At my home too, along with this Badam Kheer, I often prepare the Suji Ka Halwa, Rice Kheer or Vermicelli Kheer on religious occasions and festivals.

The Badam Kheer Recipe resembles a lot to the badam Milk, but the taste as well as the consistency is obviously different in both.

The payasam is creamier and thicker as compared to the almond flavored milk, which is a light and refreshing beverage.

Badam is really a powerhouse of health benefits, has a terrific nutritional profile and great for the body and mind. The most important one being that is actually super for the brain.

The reason we’ve been having soaked almonds, first thing in the morning, at home since times immemorial. I guess it’s a common tradition practiced in a lot of other households across India.

The best way to have Badam Kheer is to either serve it warm or chilled as a dessert after your meals.

If you enjoy rich sweets, do have a look at my Sheer Khurma Recipe which is a creamy, fragrant pudding made with vermicelli, dates, ghee and milk.

How to make Badam Kheer

Preparation

1. Rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. Then, pour ⅓ cup hot boiling water. Cover and keep aside for 30 to 40 minutes.

2. Then, drain all the water.

3. Peel the almonds. You just need to press the skin and it comes out easily.

4. Take 3 to 4 of blanched almonds and slice them thinly.

Grinding almonds

5. Add the remaining almonds in a grinder jar. Also, add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.

6. Next, add 5 tablespoons sugar or as required. For a less sweet taste, you can add 4 tablespoons sugar.

7. Next, add seeds from 4 green cardamoms.

8. Grind till smooth. The almonds should be ground very well to a smooth consistency. If there are coarse particles or chunks, then it can be irritating to the throat.

Making Badam Kheer

9. Take 2.5 cups milk in a pan. Make sure that the pan is large enough so that the milk does not spill out while boiling.

10. Keep the pan on a low flame and begin to heat the milk, till it comes to a boil. Stir at intervals, so that the milk does not scorch from the bottom.

11. Add 10 to 12 saffron strands.

12. Simmer on low heat for 3 to 4 minutes. Stir at intervals.

13. Then, add the prepared almond mixture.

14. Mix very well with a spoon.

15. Let the kheer come to a boil.

16. Then, switch off the heat. Scrape the evaporated and dried milk from the sides of the pan and add them in the Badam Kheer.

17. You can serve Badam Kheer hot, warm or chilled. While serving, garnish with the sliced almonds and a few strands of saffron. Few more tasty recipes that you can make with almonds are Badam Ladoo and Badam Halwa.

Expert Tips

1. When you are adding milk to grind the almonds, the milk can be chilled or at room temperature.
2. You have to grind the badam to a smooth consistency. Presence of coarse chunks or particles can be irritating to the throat.
3. You have to peel the blanched almonds for the distinct color, taste and texture in the payasam.
4. To make it a less sweet dessert, decrease the quantity of sugar.
5. In case you want to make the kheer with jaggery instead of sugar, you can do so. But adding jaggery will change the color of the kheer. Also, remember to not add jaggery in hot kheer as it can then curdle. So once cooked, remove the pan from heat and let it cool down a bit. Then, stir in the jaggery.
6. While boiling the milk, make sure to keep stirring it at intervals so that it does not scorch from the bottom.
7. You can add sliced or chopped almonds and some saffron as garnishing before serving the kheer.
8. Some people like to add khoya/mawa (evaporated milk solids) to this payasam, to make it even more rich. If you are doing so, add some crumbled khoya towards the end.  
9. Use airtight boxes to store the leftover kheer and refrigerate it. Ensure to consume this within 3 to 4 days.
10. Scale the recipe to double the quantities for making it for more number of people.

This Badam Kheer Recipe from the archives was first published in January 2017. It has been updated and republished in March 2024.