Badam kheer recipe with step by step photos – badam kheer or badam payasam is a delicious creamy kheer variety 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!
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 Vermicelli kheer.
In this Badam Kheer, 2 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.
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.
This kheer can be served warm or chilled. Serve almond kheer as a dessert after meals. To make a bigger batch you can easily double or triple this recipe.
If you are looking for more kheer recipes then do check:
How to make Badam Kheer
A) soaking, blanching and peeling almonds
1. Rinse ¼ cup almonds (about 35 almonds) in fresh water and add them in a bowl. Then pour ⅓ cup hot boiling water. Cover the bowl 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. Next add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.
6. Next add 5 tablespoons sugar or add as required. For a less sweet taste, you can add 4 tablespoons of 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 of 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 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 flame for 3 to 4 minutes. Do stir at intervals.
13. Then add the almond paste.
14. Mix very well with a spoon.
15. Let the entire almond kheer come to a boil.
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.
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:
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Badam Kheer
Ingredients
for blanching & grinding almonds
- ¼ cup almonds or 35 almonds
- ⅓ cup water for soaking almonds
- ¼ to ⅓ cup milk for grinding
- 5 tablespoons sugar or add as required
- 4 green cardamoms
other ingredients
- 2.5 cups milk
- 10 to 12 strands of saffron
Instructions
preparation
- 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.
- Then drain all the water.
- Peel the almonds. You just need to press the skin and it comes out easily.
- Take 3 to 4 of blanched almonds and slice them thinly.
grinding almonds
- Add the remaining almonds in a grinder jar.
- Next add 5 tablespoons sugar or add as required, seeds from 4 green cardamoms.
- Add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.
- 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
- 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.
- 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.
- Add 10 to 12 saffron strands and stir.
- Simmer on low flame for 3 to 4 minutes. Do stir at intervals.
- Then add the almond paste. mix very well with a spoon.
- Let the entire badam ki kheer come to a boil.
- Then switch off the flame. Scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.
- You can serve badam kheer hot, warm or chilled. While serving garnish badam ki kheer with the sliced almonds and a few strands of saffron.
Notes
- The recipe can be doubled.
Nutrition Info (Approximate Values)
This Badam Kheer post from the archives first published in September 2017 has been republished and updated on January 2023.
Hi
could you use almond flour and skip the step of soaking and grinding the almonds?
Yes you could do that.
Tried it, tasted too good. Thanks for the recipe ☺
thanks for sharing the feedback priyanka and welcome.
Hi Dasanna have you used normal milk or full fat milk?
priyanka, i have used full fat milk.
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