Health & Lifestyle

Badam Kheer Recipe: Enjoy Festive Season with This Delicious & Super Healthy Sweet Dish

Pronami Chetia
Pronami Chetia

The celebration mode of New Year is on. Only one day left to enter into a brand new year along with new dreams, hope, and a new horizon.  A little more love shower to your new year celebration dishes and greet your friends and family with this delicious and mouth-watering Badam Kheer recipe. It’s one of the most popular sweet dishes in India, almost across all the states. For any festival in India, kheer is a must, then why not for this celebration!!

‘ Kheer’ is also known as ‘Payas’ in Bengal and Assam while it’s known as ‘payasam’ in South Indian states.

Badam Kheer or Badam Payas Recipe-

Ingredients-

  • Peeling almonds or nuts or Kaju

  • Sugar

  • Milk

  • Cardamom

  • Saffron (not mandatory)

How to Make Badam Kheer?

Step by Step

  • Soaking, blanching and peeling almonds

  • 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 ¼ to ⅓ cup milk. milk can be chilled or at room temperature.

  • Next, add 5 tablespoons sugar or add 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 of 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 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 flame for 3 to 4 minutes. Do stir at intervals.

  • Then add the almond paste.

  • Mix very well with a spoon.

  • Let the entire almond kheer come to a boil.

  • 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 kheer with the sliced almonds and a few strands of saffron. 

  • Enjoy!!!

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