Badam kheer recipe with step-by-step photographs – badam kheer or badam payasam is a scrumptious creamy kheer selection made with blanched almond paste, milk and saffron. Little doubt it’s tremendous decadent, is straightforward to make and will get finished shortly as nicely. The one main time that goes in it’s if you preserve the almonds to blanch. Aside from that, the kheer truly cooks inside 20 minutes. Strive it!
Kheer and payasam recipes are simple to organize throughout festive events and don’t take quite a lot of time. A lot of the occasions for non secular or festive events, I put together Sooji halwa or Rice kheer or Vermicelli kheer.
On this Badam Kheer, 2 of my most-liked issues have come collectively! One is my favourite nut, almond (badam) and the opposite is among the most favourite desserts, kheer or payasam.
Badam kheer recipe seems much like badam milk, however the style in addition to the consistency is totally different. Badam kheer is creamier and thicker as in comparison with badam milk which is a lightweight refreshing beverage drink.
This kheer could be served heat or chilled. Serve almond kheer as a dessert after meals. To make a much bigger batch you may simply double or triple this recipe.
In case you are in search of extra kheer recipes then do verify:
Step-by-Step Information
Methods to make Badam Kheer
A) soaking, blanching and peeling almonds
1. Rinse ¼ cup almonds (about 35 almonds) in contemporary water and add them in a bowl. Then pour ⅓ cup sizzling boiling water. Cowl the bowl and preserve apart for 30 to 40 minutes.
2. Then drain all of the water.
3. Peel the almonds. You simply must press the pores and skin and it comes out simply.
4. Take 3 to 4 of blanched almonds and slice them thinly.
Grinding almonds
5. Add the remaining almonds in a grinder jar. Subsequent add ¼ to ⅓ cup milk. Milk could be chilled or at room temperature.
6. Subsequent add 5 tablespoons sugar or add as required. For a much less candy style, you may add 4 tablespoons of sugar.
7. Subsequent add seeds from 4 inexperienced cardamoms.
8. Grind until clean. The almonds ought to be floor very nicely to a clean consistency. If there are coarse particles or chunks, then it may be irritating to the throat.
Making badam kheer
9. Take 2.5 cups of milk in a pan. Guarantee that the pan is massive sufficient in order that the milk doesn’t spill out whereas boiling.
10. Hold the pan on a low flame and start to warmth milk until it involves a boil. Stir at intervals in order that the milk doesn’t scorch from the underside.
11. Add 10 to 12 saffron strands.
12. Simmer on low flame for 3 to 4 minutes. Do stir at intervals.
13. Then add the almond paste.
14. Combine very nicely with a spoon.
15. Let your entire almond kheer come to a boil.
16. Then swap off the flame. Scrape the evaporated and dried milk on the sides of the pan and add them within the badam kheer.
17. You may serve badam kheer sizzling, heat or chilled. Whereas serving garnish badam kheer with the sliced almonds and some strands of saffron.
Two extra tasty recipes you can also make with almonds are:
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Badam Kheer
Badam kheer or almond payasam is a scrumptious creamy kheer made with blanched almond paste, milk and saffron.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Whole Time 50 minutes
for blanching & grinding almonds
Forestall your display screen from going darkish whereas making the recipe
preparation
Rinse ¼ cup almonds (about 35 almonds) and add them in a bowl. Then pour ⅓ cup sizzling boiling water. Cowl and preserve apart for 30 to 40 minutes.
Then drain all of the water.
Peel the almonds. You simply must press the pores and skin and it comes out simply.
Take 3 to 4 of blanched almonds and slice them thinly.
grinding almonds
Add the remaining almonds in a grinder jar.
Subsequent add 5 tablespoons sugar or add as required, seeds from 4 inexperienced cardamoms.
Add ¼ to ⅓ cup milk. Milk could be chilled or at room temperature.
Grind until clean. The almonds ought to be floor very nicely to a clean consistency. If there are coarse particles or chunks, then it may be irritating to the throat.
making badam kheer
Take 2.5 cups milk in a pan. Guarantee that the pan is massive sufficient in order that the milk doesn’t spill out whereas boiling.
Hold the pan on a low flame and start to warmth badam milk until it involves a boil. Stir at intervals in order that the milk doesn’t scorch from the underside.
Add 10 to 12 saffron strands and stir.
Simmer on low flame for 3 to 4 minutes. Do stir at intervals.
Then add the almond paste. combine very nicely with a spoon.
Let your entire badam ki kheer come to a boil.
Then swap off the flame. Scrape the evaporated and dried milk on the sides of the pan and add them within the kheer.
You may serve badam kheer sizzling, heat or chilled. Whereas serving garnish badam ki kheer with the sliced almonds and some strands of saffron.
- The recipe could be doubled.
Vitamin Info
Badam Kheer
Quantity Per Serving
Energy 218 Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 3g19%
Ldl cholesterol 17mg6%
Sodium 75mg3%
Potassium 302mg9%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 24g27%
Protein 7g14%
Vitamin A 280IU6%
Vitamin C 0.2mg0%
Calcium 223mg22%
Iron 0.5mg3%
* % Each day Values are primarily based on a 2000 calorie food regimen.
This Badam Kheer publish from the archives first revealed in September 2017 has been republished and up to date on January 2022.
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