Badam Ki Kheer Recipe - Spiced Almond Milk

Name: Badam Ki Kheer Recipe - Spiced Almond Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Whole Almonds (Badam) soaked in warm-hot water for about 30 mts.; 1/4 cup Jaggery (adjust); 2-1/2 cups Milk; 3 null Cardamom (Elaichi) Pods/Seeds; null Whole Almonds (Badam) finely chopped, as required; null Cashew nuts finely chopped, as required; null Pistachios finely chopped, as required; 1 null Saffron strands a few

Archana's Kitchen

December 12, 2019

5237 Ratings

Badam Ki Kheer Recipe - Spiced Almond Milk

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:2 Servings

Meal:Snack

Cuisine:Indian

The Badam Ki Kheer recipe is a very simple dessert that is perfect to serve it cold for a summer lunch party or hot during the winters. Its refreshing, nourishing and delicious as well. Almonds are high in protein, therefore its good to include them in your daily meals.

Serve Badam Ki Kheer as a dessert after your delicious meal of Dal Makhani, Paneer Butter Masala, Phulka, Jeera Rice and Satvik Carrot Sprout Salad.

If you like this recipe, you can also try other Kheer Recipes that you can make for special occasions:

Serve Badam Ki Kheer as a dessert after your delicious meal of Dal Makhani, Paneer Butter Masala, Phulka, Jeera Rice and Satvik Carrot Sprout Salad.

If you like this recipe, you can also try other Kheer Recipes that you can make for special occasions:

Ingredients

1 cup Whole Almonds (Badam), soaked in warm-hot water for about 30 mts.

1/4 cup Jaggery, (adjust)

2-1/2 cups Milk

3 Cardamom (Elaichi) Pods/Seeds

Whole Almonds (Badam), finely chopped, as required

Cashew nuts, finely chopped, as required

Pistachios, finely chopped, as required

1 Saffron strands, a few

Instructions for Badam Ki Kheer Recipe - Spiced Almond Milk

To begin making the Badam Ki Kheer recipe, soak the almonds in warm to hot water for about 30 minutes. Peel the skin and grind the soaked almonds and the cardamom with a little milk into a fine, smooth paste. Mix the saffron in 2 tablespoons of milk and keep aside.

Meanwhile, boil the remaining milk along the sugar. Make sure the jaggery dissolves completely. To the boiled milk, add the ground almond paste.

Continue to boil in a low flame once the almond paste is added. Keep stirring very frequently else it would get burnt very easily.

Allow it to boil for a few minutes, and top it with the chopped almonds, cashews, pistachios and saffron strands.

Serve Badam Ki Kheer as a dessert after your delicious meal of Dal Makhani, Paneer Butter Masala, Phulka, Jeera Rice and Satvik Carrot Sprout Salad.