Almond Pudding| Badam kheer| How to make badman kheer|
Almond dessert is a milk pudding or custard set with ground almonds, seldom seasoned with almond essence. There are variants of almond desserts found in the Arab menus of the Middle East, and varieties of this dish are in American, European, Turkish, Persian, Indian, Chinese, and other world cuisines. In Indian cuisine, almond pudding is called badam kheer. It is made with only milk, sugar, and ground almonds, usually flavored with cardamom. Enjoy this kheer as dessert in lunch or serve them to guests.
Ingredients to prepare:
for whitening & grinding almonds:
- ¼ cup almonds peeled
- ⅓ cup lukewarm water for soaking almonds
- ¼ to ⅓ cup milk for grinding almond
- 5 tablespoons sugar or add as required
- 4 green cardamoms
Other ingredients to prepare:
- 2.5 cups milk for skimming
- 10 to 12 strands of saffron( optional) or substitute with turmeric milk.
Methods to follow:
Preparation of almonds:
- Clean ¼ cup almonds and transfer them to a bowl. Then pour ⅓ cup hot boiling water. ( it will help to peel the almond skin easily) Cover and keep aside for 30 to 40 minutes.
- Then empty all the water.
- Peel the skin of almonds.
- Take 3 to 4 whitened almonds and slice them thinly.
- Add the leftover almonds to a blender jar.
- Next, add 5 tablespoons sugar or add as required, seeds from 4 green cardamoms.
- Add ¼ to ⅓ cup milk should be chilled or at room temperature.
- Grind till the almonds are smooth. If there are granular bits or lumps, then it can be difficult to swallow the lumps.
Making badam kheer
- Take up to 2-2.5 cups of milk in a pan. Make sure that the pan is deep full, the milk does not spill out while boiling.
- Put the pan on a low flame and start heating badam milk till it comes to a boil. Stir at pauses so that the milk does not burn from the bottom.
- Add 10 to 12 saffron strands and stir. (optional), if you don’t have saffron, then add turmeric milk.
- Simmer on low flame for 3 to 4 minutes. Do stir at pauses.
- Then add the ground almond paste. Mix very well with a spatula.
- Let the complete badam ki kheer come to a boil.
- Then switch off the flame. Scrape the parched and dried milk at the sides of the pan and add them to the kheer.
- You can serve badam kheer hot, warm or chilled. While, serving garnish badam ki kheer with sliced almonds and a few strands of saffron.