Badam Kheer, also known as Badam Payasam, is a rich and creamy South Indian dessert. Whether it’s a festive occasion or an everyday sweet craving, a Badam Kheer never fails to impress.
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Badam = Almonds. Kheer = Milk Pudding. Hence the name, Badam Kheer. Unlike the name, this is not a vegan dessert.
Hina says, “In India, we love our desserts, puddings dressed up in vivacious colours, and luring perfumes embellished with edible adornment. Badam Kheer is a timeless classic Indian dessert with a delicious rich taste and a creamy texture. Whether served as a dessert at festive gatherings or as a sweet indulgence on a regular day, this kheer recipe is sure to delight everyone’s taste buds.”
Ingredients Required
- Almond: You can use skinned almonds also for this kheer recipe.
- Milk: It is always best to use full-fat milk to make rich and creamy Indian kheer.
- Sugar: Use granulated white sugar or brown sugar.
- Aromatics: Saffron, Cardamom, Rose Water or Kewra Essence
- Garnishing: Sliced Almonds, Rose Petals, Saffron Strands
How To Make Badam Kheer
Prepare Almonds:
- Blanch Almonds. Bring water to a boil in a saucepan, then add the almonds and let them boil for about 2-3 minutes.
- Drain the hot water and rinse the almonds under cold water. Peel off the skin from each almond and set them aside.
Make Paste:
- Blend skinned almonds, 2 tablespoons of granulated sugar, cardamom, and saffron to a coarse paste without using water.
- You may need to scrape the sides of the blender to ensure uniform blending. Transfer it to a bowl and set aside.
Boil Milk
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Simmer the milk over low heat until it becomes almost half of the original quantity.
Add Almond Paste:
- Once the milk starts reducing, add the almond paste to it. Stir well to combine. Let it simmer on low heat.
- Allow the mixture to cook until it thickens slightly, stirring regularly to prevent lumps from forming.
- Add rose water or kewra essence and the remaining sugar.
- Let the kheer simmer on low heat for another 5-10 minutes, allowing all the flavours to meld together and sugar to dissolve completely.
Cool and Garnish: Once the badam kheer reaches your desired consistency, remove it from the heat and let it cool slightly. Transfer the kheer to serving bowls and garnish with sliced almonds and edible rose petals.
Serving and Storage
Badam Kheer can be served warm or chilled, according to your preference. If serving chilled, refrigerate the payasam for a few hours before serving. We love it chilled, it tastes like badam milk.
Allow the kheer to cool down completely before storing. Store the leftover badam payasam in an airtight container in the refrigerator for 2 – 3 days.
My Tried and True Tips
- I prefer using full-fat, organic cow or buffalo milk for making kheer.
- For a delicious tropical flavour, replace regular milk with coconut milk.
- If you prefer a smoother texture, make a smooth paste of almonds and sugar using 1 – 2 tablespoons of milk.
- Adding a pinch of nutmeg enhances the aroma and flavour of the kheer.
- Adjust the sweetness of the kheer according to your taste preferences by adding more or less sugar.
- Keep stirring regularly to prevent the badam kheer from sticking to the bottom of the pan.
- The badam kheer thickens up as it cools. Hence, adjust the consistency accordingly. Do not thicken the kheer too much while cooking.
- If you are looking for a vegan kheer, try my Vegan Badam Phirni Recipe.
More Indian Kheer Recipes
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Badam Kheer Recipe
- Blender
- Heavy Bottom Kadhai
Ingredients
- ⅓ cup almonds (badam)
- ⅓ cup granulated white sugar
- 6 green cardamom (elaichi)
- ¼ teaspoon saffron (kesar)
- 1 litre full-cream milk (full fat milk)
- ½ teaspoon rose water
Ingredients for Garnish
- 1 tablespoon sliced almonds
- 1 tablespoon edible rose petals
Instructions
- Bring 1 cup of water to a boil in a saucepan, then add the almonds and let them boil for 2-3 minutes.
- Drain the hot water and rinse the almonds under cold water. Peel off the skin from each almond and set them aside.
- Blend skinned almonds, 2 tablespoons of granulated sugar, cardamom, and saffron to a coarse paste without using water. You may need to scrape the sides of the blender to ensure uniform blending. Transfer it to a bowl and set aside.
- Pour the milk into a heavy-bottomed pan or kadhai. Bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Simmer the milk over low heat until it starts reducing in quantity.
- Once the milk starts reducing, add the almond paste to it. Stir well to combine. Let it simmer on low heat.
- Allow the mixture to cook until it thickens slightly, stirring regularly to prevent lumps from forming.
- Add rose water or kewra essence and the remaining sugar. Let the kheer simmer on low heat for another 5-10 minutes, allowing all the flavours to meld together.
- Once the badam kheer reaches your desired consistency, remove it from the heat and let it cool slightly. Garnish with sliced almonds and edible rose petals.
- Serve badam kheer warm or chilled.
Recipe Notes:
- This is not a vegan dessert. You can make it vegan by replacing regular milk with coconut or almond milk.
- Make sure almonds are of good quality and not rancid. Else, kheer will taste bitter.
- Do not add too much rose water or kewra. It’s aroma and taste will become overpowering.
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