Badam Kheer Recipe

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Learn to make rich and creamy Badam Kheer, a traditional South Indian dessert with almonds, milk, and sugar.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Indian

Servings: adults

Calories: 312kcal

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.

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.