badam kheer recipe, how to make badam ki kheer | badam payasam

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 vermicelli 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:

how to make badam kheer

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

grinding almonds for badam kheer

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

badam kheer

4.5 from 4 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:desserts
Cuisine:indian
Calories: 218kcal
Servings (change the number to scale):4
badam kheer recipe
badam kheer or almond payasam is a delicious creamy kheer made with blanched almond paste, milk and saffron.

INGREDIENTS FOR badam kheer

(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

preparation to make badam kheer

  • 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 for badam kheer

  • 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 badam 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.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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