Badham Kheer
Badham Kheer / Almonds Pudding, one of my favourite dessert. I used to make this wonderful, yummy kheer specially to treat my guests. It is indeed a perfect dessert after a rich 3 course meal. Many of you like to make it thin in consistency but I prefer to make it like a pudding as it will have a rich flavour of Gova(Condensed milk) with the perfect match of Almonds flavour.
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| Badham Kheer/ Almond Pudding |
Ingredients:
| Milk | 1 Litre(5 Cups) |
| Sugar | 3/4 Cup(adjust to suit your taste) |
| Kesar Powder | 1 teaspoon |
| Badam | 50(3/4 Cup) |
| Saffron thread | few |
Method:
- Soak the badam seeds in water for 30 mins. The other way is to add badam to hot piping water and cover it for 5 minutes. You can then drain the water and show the badam seeds in running water to make it cook to handle it in our hand. Then genlty apply little pressure on the end of the nut, the skin will automatically come out.
- In a pan, add milk and stir continuously, till it becomes thick in consistency and quantity reduces to 2 cups. Keep this milk aside.(If you prefer the kheer to be thin in consistency, then allow the milk to reduce only 3/4th of its quantity)
- Grind the badam in mixer to a nice paste
- Take the badam paste in a pan and add little water and allow it to boil so that the badam paste gets cooked.
- Once the badam paste is cooked, add sugar and stir well.
- To this add the milk and kesar powder and stir well
- Add saffron threads to 1 teaspoon of warm milk and add it to the kheer and remove from flame
- The yummy delicious badam gheer is ready to server hot or we can keep in refrigerator and serve cold
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| Badham Kheer/ Almond Pudding |
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looks totally yumm !
Can we add milkmaid instead of sugar to get sweet and more creamy consistency ?
Hi Sundar, Milkmaid helps in getting more creamy consistency, but still you need to add little sugar. If the milkmaid which you are getting in shop is a sweetened one with more sucrose then guess that should be sufficient. I would also make a try and post my findings.