Badam kheer or badam payasam is a creamy Indian kheer recipe that tastes divine and is thicker than the badam milk or badam paal which is a drink. This kheer tastes great when it is prepared with smoothly ground almonds. Vermicelli or sago can also be used in this kheer which adds volume to the kheer but the taste may slightly be different.
This badam kheer recipe yields a thick and creamy payasam which can be served as a after meal dessert or as a dessert in a party meal. It can be served warm or chilled.
To make this badam kheer, you can use fresh milk and sugar or condensed milk. Both work well, if not using condensed milk then I suggest condensing the milk for a while till it thickens to add taste.
For more easy kheer recipes, check
Kaddu ki kheer
Step by step photos on how to make badam kheer recipe or badam payasam
1. Soak almonds for 4 to 5 hours in lot of water.
2. Bring milk to a boil in a pot on a medium flame.
3. While the milk boils, peel the skin of almonds and add them to a blender along with green cardamoms, saffron and sugar.
4. Add little milk , just enough to cover almonds and blend them to a smooth puree. If needed add more milk. I suggest adding milk only as needed. Using lot of milk may mess up with spills.
5. When the milk comes to a boil, add the ground almonds. If you like to add vermicelli, then roast them lightly in ghee and add it to the boiling milk. When the vermicelli is cooked then add almond mixture.
6. Stir and continue to cook on a low to medium flame.
7. When the milk reaches a desired consistency, switch off the stove. Garnish with ghee fried nuts.
Find badam kheer or badam payasam recipe below
- 30 almonds
- 3 cups full fat milk
- sugar as needed (3 tbsp)
- 3 green cardamom / elaichi
- Pinch of saffron / kesar (skip if using food color)
- 1 tbsp. ghee to fry nuts
- 2 tbsp chopped nuts (cashews, pistas and almonds for garnishing)
- Soak almonds at least for 4 to 5 hours. Peel the skin and grind to a smooth paste with some milk, elaichi, saffron and sugar
- boil milk on a medium flame.
- When the milk comes to a boil, add ground almonds bring it to a boil.
- Cook for few mins stirring. When it begins to bubble, simmer until it reaches a desired consistency.
- Heat ghee in a pan and fry the nuts. Pour it over the kheer.
- Serve badam kheer warm or chilled
Once the kheer cools down, it thickens, so you can add some fresh milk to adjust the consistency