Badam Kheer/Almond Kheer is a popular dessert dish and that’s
perfect to serve it cold for a summer lunch party or hot during the winters. .
It is so simple to make but also a rich and creamy dessert. The use of saffron
in this badam kheer recipe not only adds an aromatic flavor but also gives it a
rich creamy color. . I made this Kheer for my daughter’s Birthday. This
Kheer is one of my family’s favorite.
Ingredients:
Almonds-1/2cup
Cashews-2tbs
Condensed milk – 1 can or Sugar-1/2cup
Milk- 3 cups
Cardamom powder-1/2tsp
Saffron – few strands
Yellow food color(optional)- a
drop
Method:
1.the almonds and cashews in water separately for 2-3
hours.
2.Peel the skin of the almonds and grind both almonds and
cashews to a paste with 1/2cup of milk.
3.Soak the saffron in a 1tbsp of
warm milk and keep aside.
4.In a sauce pan boil the milk in a medium flame till it
becomes thick; Keep on stirring the milk to avoid burning at the bottom.
5.When it come to
boil, lower the flame and add the saffron strands along with condensed milk and
stir. First add half a can, mix well and check if there is right amount of
sweet.
6. Add more if you want.
Keep on stirring till the milk reduces to 1/3 of the quantity
7.NowAdd the ground almond cahew paste and cook on medium
heat, stirring continuously, for about five minutes or till the mixtures
thickens a little. if the kheer is too thick, add some milkand reduce the
flame. Add ground cardamom
8. Remove from heat and
let it cool. Refrigerate for 3-4 hours once it becomes cool down. once the
kheer cools down, it thickens, so you can add some fresh milk to adjust the
consistency
9.Chilled Badam Kheer is ready to serve. Garnish it with
finely chopped nuts & saffron strands.