Badam Kheer (Almond Payasam)
Badam Kheer is a Indian pudding made with almonds, cardamom and saffron. It is delicious, creamy & can be made in a jiffy if you have blanched almonds ready. Serve Badam Kheer for festive occasions as a warm or chilled dessert.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2½ cups full fat milk
To grind
- ¼ cup (35 grams, 30) almonds / badam (or ⅔ cup blanched fine almond flour)
- ½ cup full fat milk (cold)
- 3 to 4 tablespoons sugar (adjust to taste)
- 3 green cardamom (or ⅓ teaspoon ground cardamom/ powder)
- 1 pinch saffron (kesar, or organic food color)
To Garnish (optional)
- 2 tablespoons silvered almonds or fine chopped pistachios
How to make the recipe
- Preparation: Soak almonds in 1 cup hot water for 30 mins or for 3 to 4 hours in cold water. Peel them and rinse well.
- Make Almond Paste: Add them to a grinder along with saffron, sugar, cardamoms, and half of the milk. Grind to a very smooth paste, adding the reserved milk as needed.
- Make Badam Kheer: On a medium flame, bring milk to a rolling boil and stir in the badam paste. Mix well and cook stirring until slightly thick, for 5 minutes. Taste test to adjust sugar to your taste.
- Serving: Cover and chill the badam kheer in the refrigerator. Mix well with a fork or whisk to break down the skin/layer. Transfer to serving bowls and garnish with silvered almonds or pistachios.
NUTRITION (estimation only)
Calories: 296kcal | Carbohydrates: 16g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 106mg | Potassium: 454mg | Fiber: 2g | Sugar: 12g | Vitamin A: 395IU | Vitamin C: 0.4mg | Calcium: 314mg | Iron: 1mg
