badam kheer recipe, how to make badam kheer recipe

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badam kheer recipe

badam kheer or almond payasam is a delicious creamy kheer made with blanched almond paste, milk and saffron.

4.34 from 3 votes
total time:
50minutes

badam kheer recipe with step by step photos – badam kheer or badam payasam is a delicious creamy kheer made with blanched almond paste, milk and saffron.

badam kheer recipe, almond payasam

kheer and payasam recipes are easy to prepare during festive occasions and do not take a lot of time. most of the times for religious or festive occasions, i prepare sooji halwa or rice kheer or seviyan kheer.

badam kheer recipe looks similar to badam milk, but the taste as well as the consistency is different. badam kheer is creamier and thicker as compared to badam milk which is a light refreshing beverage drink.

badam kheer can be served warm or chilled. serve almond kheer as a dessert after meals.

if you are looking for more kheer recipes then do check:

badam kheer recipe
4.34 from 3 votes
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badam kheer recipe

badam kheer or almond payasam is a delicious creamy kheer made with blanched almond paste, milk and saffron.
course desserts
cuisine indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 4
rough calories per serving 218 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for blanching & grinding almonds

  • ¼ cup almonds or 35 almonds (badam)
  • cup water for soaking almonds
  • ¼ to ⅓ cup milk for grinding
  • 5 tablespoons sugar or add as required
  • 4 green cardamoms (chotti elaichi)

other ingredients for badam kheer

  • 2.5 cups milk
  • 10 to 12 strands of saffron (kesar)

how to make badam kheer recipe

soaking, blanching and peeling almonds

  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

  1. add the remaining almonds in a grinder jar.

  2. next add 5 tablespoons sugar or add as required, seeds from 4 green cardamoms. 

  3. add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.

  4. 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

  1. 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.

  2. keep the pan on a low flame and begin to heat badam milk till it comes to a boil. stir at intervals so that the milk does not scorch from the bottom.

  3. add 10 to 12 saffron strands and stir. 

  4. simmer on low flame for 3 to 4 minutes. do stir at intervals.

  5. then add the almond paste.

  6. mix very well with a spoon.

  7. let the entire badam kheer come to a boil.

  8. then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the badam kheer.

  9. you can serve badam kheer hot, warm or chilled. while serving garnish badam kheer with the sliced almonds and a few strands of saffron.

recipe notes

  • the recipe can be doubled.

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how to make badam kheer recipe

a) soaking, blanching and peeling almonds

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.

badam for making badam kheer recipe

2. then drain all the water.

making badam kheer recipe

3. peel the almonds. you just need to press the skin and it comes out easily.

badam for badam kheer recipe

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

almonds for badam kheer recipe

b) grinding almonds:

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

making badam kheer recipe

6. next add 5 tablespoons sugar or add as required. for a less sweet taste you can add 4 tablespoons sugar.

making badam kheer recipe

7. next add seeds from 4 green cardamoms.

making badam kheer recipe

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 recipe

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.

making badam kheer recipe

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

making badam kheer recipe

11. add 10 to 12 saffron strands.

making badam kheer recipe

12. simmer on low flame for 3 to 4 minutes. do stir at intervals.

making badam ki kheer recipe

13. then add the almond paste.

making badam kheer recipe

14. mix very well with a spoon.

making badam kheer recipe

15. let the entire almond kheer come to a boil.

badam kheer recipe, badam kheer, badam ki kheer recipe, almond payasam recipe almond kheer recipe

16. then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the badam kheer.

badam kheer recipe, badam kheer, badam ki kheer recipe, almond payasam recipe

17. you can serve badam kheer hot, warm or chilled. while serving garnish badam kheer with the sliced almonds and a few strands of saffron. two more tasty recipes you can make with almonds are:

badam kheer recipe, badam kheer, badam ki kheer recipe, almond payasam recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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6 comments/reviews

  1. Tried it, tasted too good. Thanks for the recipe ☺

    • thanks for sharing the feedback priyanka and welcome.

  2. Hi Dasanna have you used normal milk or full fat milk?

    • priyanka, i have used full fat milk.

  3. Please unsubscribe me from this list. Thank You.

    • patricia, only you can unsubscribe from your browser settings. we cannot do this from our end.

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