Let me start my first post in 2010 with a sweet dish. Badam Kheer is a delicious Indian dessert prepared with almonds. If this kheer is prepared in the manner as I have mentioned below, it can be stored even for 2-3 days in the refrigerator. If you are planning for some party, you can prepare this in advance and refrigerate it. Badam kheer can be served either hot or cold though tastes awesome when cold. It is very simple to prepare but tastes royal. Today we will learn how to make Badam Kheer/ Almond Kheer following this easy recipe.
Badam Kheer-Almond Kheer
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 3-4
Recipe Category: Dessert-Almonds
Recipe Cuisine: Indian
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Dessert-Almonds
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Milk – 6 cups boiled milk
Almonds/Badam -50 grams
Cashew nuts -25 grams
Sugar – 3/4 cup or as needed
Cardamom – 2-3 powdered
Saffron – 2-3 strands (mixed with a little milk)
Chironji/saara parupu -10 grams (optional)
Kesari colour – a pinch (optional)- mix it with a tsp of milk.
Method
Soak almonds and cashew nuts in warm water for 2 hours.
Take 4 1/2 cups of milk and simmer it till it reduces to 2 1/2 cups.
Peel the skin of almonds and grind it with a little milk along with cashew nuts to a coarse paste.
Mix this paste with the remaining 1 1/2 cups of milk and cook till the raw flavour goes.
Now mix both the milk together, add sugar and simmer till sugar dissolves. Remove from flame.
Add cardamom powder, saffron and kesari powder.
Fry chironji in a tsp of ghee and add to the Kheer to give a rich and royal taste.
Celebrate your New Year with this yummy and rich Badam/almond kheer.
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Anonymous
January 2, 2010 at 9:04 amLovely kheer. Thanks for the entry.
priya
January 2, 2010 at 11:48 amHealthy and yummy kheer!!..tempting pics!!
Ms.Chitchat
January 2, 2010 at 6:49 pmYummy rich kheer. Beautiful way to begin the New Year.
Chitchat
A Homemakers Diary
January 2, 2010 at 6:55 pmWow what a great way of welcoming new year. it couldnt have been better PAdhu. kheer looks delish!
Happy new year to you too!
Siddhi Shirsat
January 2, 2010 at 8:53 pmhey this kheer luks very rich n yummy…its perfect for this season.
hey wish u n ur family a very happy n prosperous new year…
Gulmohar
January 2, 2010 at 10:06 pmDelicious kheer..Happy New year Padhu !!!!!
Lyndsey
January 3, 2010 at 12:41 amThis sounds so good. I have never had it before so I have to try it.
Sushma Mallya
January 3, 2010 at 5:31 amLooks very rich and yummy…
prasu
January 4, 2010 at 1:28 pmwow..lovely kheer..padhu…my new year wishes to u and ur family.
rini
October 5, 2011 at 11:50 amhi padhu this kheer is sooo delicious…my kid love this thank u…….
Janani Natarajan
September 20, 2013 at 5:14 amWhat is chironji??
PadhuSankar
September 23, 2013 at 10:22 amIt is a nut called charoli in Hindi and saara paruppu in tamil.
The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. More details at
http://en.wikipedia.org/wiki/Buchanania_lanzan
Anonymous
October 13, 2013 at 7:00 pmsorry to ask…but did u change the pic of this almond kheer…i was searching or a yellow colour badam kheer recipe in you blog which i found quite some time back…but can't find it now..is this the same ?
Padhu Sankar
October 14, 2013 at 3:12 amFlourista- No, I did not change the picture though I have plans to change the picture. I think you are mentioning about my carrot kheer which is yellow in color. You will find that under kheer or payasam recipes or Indian sweets.
Kalpana Ravikumar
April 23, 2014 at 5:50 pmHi madam . I tried badam kheer recipe today it tastes good but I 've a doubt how it's consistency should be?
abirami balakrishnan
May 8, 2015 at 5:13 amPlease post a recipe of badam milk for babies
Unknown
August 26, 2016 at 4:08 amHaellleeeeyoooo!! I must say, I loved ur almond kheer recipe. I did make a Lil modifications though, but the basic ideas wr jus too gud… I wish I could give u a taaayeeeet huggie.. All the best padhu
PreethePaddmanabhan P
August 26, 2016 at 3:58 pmYummy kheer
Diya
August 27, 2016 at 5:39 pmHello. Thank you for this recipe. I, too, have a question about what the final consistency should be– mine came out liquid like still, so tasted more like badsm milk than kheer. Any tips? Thank you!
Padhu Sankar
August 29, 2016 at 7:20 amYou must use full fat milk for it to be rich and creamy.Also you have to reduce the milk.
Jayalakshmi Sankaran
September 7, 2017 at 4:21 amலவ்லி கீர்
Padhu Sankar
December 23, 2017 at 8:58 amAdding it gives a nice flavor.
Jyothi
December 23, 2017 at 11:27 amOk thanks 🙂
Narmadha Gurunatham
January 22, 2018 at 4:12 pmHi, this is a question related to general health and not this recipe in particular. I couldn't find an appropriate place to post it hence posting here. Since your healthy lifestyle is reflected in your blog I felt you are a person capable of clearing my doubt. What is the best way to eat almonds to gain Maximum nutrients? Should the peel be removed after soaking or not?
Padhu Sankar
January 23, 2018 at 6:55 amI personally soak it overnight, change the water once or twice, peel off the skin in the morning and eat it. I also grind it with dates and use it instead of sugar to sweeten my milk and smoothies. The best way is to soak overnight, peel the skin of almonds before eating.
Saranya Vinoth
July 26, 2018 at 7:59 amCan I add condensed milk in ts kheer instead of milk
Padhu Sankar
July 27, 2018 at 8:19 amI prefer using fresh milk. May be you can try evaporated milk.