More on Badam Kheer
One of the nicest things about this Badam Kheer Recipe is that you are getting to consume almonds, known as badam in Hindi, in an awesome way. Though, it is a dessert, but still. If you really make it a little less sweet then you can actually enjoy the benefits of this amazing nut. Apart from that, call it a North Indian kheer or a South Indian payasam, this particular way of making a milk pudding in India has really been an ancient phenomenon. Both these variations are easy to prepare, do not take much of a time and hence are most loved choices during festive occasions too. You just have to simmer and boil the ingredients in the milk to make a luscious dessert. At my home too, along with this Badam Kheer, I often prepare the Suji Ka Halwa, Rice Kheer or Vermicelli Kheer on religious occasions and festivals. The Badam Kheer Recipe resembles a lot to the badam Milk, but the taste as well as the consistency is obviously different in both. The payasam is creamier and thicker as compared to the almond flavored milk, which is a light and refreshing beverage. Badam is really a powerhouse of health benefits, has a terrific nutritional profile and great for the body and mind. The most important one being that is actually super for the brain. The reason we’ve been having soaked almonds, first thing in the morning, at home since times immemorial. I guess it’s a common tradition practiced in a lot of other households across India. The best way to have Badam Kheer is to either serve it warm or chilled as a dessert after your meals.
How to make Badam Kheer
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. Also, add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.
- Next, add 5 tablespoons sugar or as required. For a less sweet taste, you can add 4 tablespoons sugar.
- Next, add seeds from 4 green cardamoms.
- 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 the 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.
- Simmer on low heat for 3 to 4 minutes. Stir at intervals.
- Then, add the prepared almond mixture.
- Mix very well with a spoon.
- Let the kheer come to a boil.
- Then, switch off the heat. Scrape the evaporated and dried milk from the sides of the pan and add them in the Badam Kheer.
- You can serve Badam Kheer hot, warm or chilled. While serving, garnish with the sliced almonds and a few strands of saffron. Few more tasty recipes that you can make with almonds are Badam Ladoo and Badam Halwa.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paal Payasam | Rice Payasam Javvarisi Payasam | Saggubiyyam Payasam | Sago Payasam Aval Payasam Recipe | Poha Kheer Semiya Payasam | Vermicelli Payasam This Badam Kheer Recipe from the archives was first published in January 2017. It has been updated and republished in March 2024.
