Time and servings
Time and servings
Ingredients
for almond paste:
- ¾ cup almonds / badam
- 3 cup hot water (for soaking)
for kheer:
- 1 tsp ghee / clarified butter
- 5 cashew / kaju (chopped)
- 2 tbsp raisins / kishmish
- 5 cup milk
- ½ tsp saffron / kesar
- ¼ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp pistachios (for garnishing)
for instant mawa / khova:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Instructions
- in the kadai add 5 cup milk and add ½ tsp saffron.
- stir well and get the milk to a boil.
- simmer and boil for 15 minutes or until the milk thickens.
- now add prepared almond paste and stir well.
- boil for 5 minutes or until the milk thickens and turns creamy.
- add the crumbled khova to milk and mix well.
- boil for 3 minutes or until the texture turns creamy.
- further add ¼ cup sugar, stir and boil for 2 minutes.
- also add ¼ tsp cardamom powder, fried nuts and mix well.
- finally, enjoy badam kheer garnished with few chopped pistachios.
Step-by-step
1
firstly, soak ¾ cup almonds in hot water for 30 minutes.
2
peel the skin of badam.
3
transfer to the blender, and blend to smooth paste adding milk as required.
4
now in a large kadai heat 1 tsp ghee and roast 5 cashew and 2 tbsp raisins.
5
roast until the nuts turn golden brown. keep aside.
6
in the same kadai add 5 cup milk and add ½ tsp saffron.
7
stir well and get the milk to a boil.
8
simmer and boil for 15 minutes or until the milk thickens.
9
now add prepared almond paste and stir well.
10
boil for 5 minutes or until the milk thickens and turns creamy.
11
meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
12
stir well making sure butter and milk are combined well.
13
now add ½ cup full cream milk powder.
14
keeping the flame on low, stir continuously.
15
the mixture starts to thicken.
16
after 5 minutes, the mixture starts to separate from pan.
17
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
18
now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
19
add the crumbled khova to milk and mix well.
20
boil for 3 minutes or until the texture turns creamy.
21
further add ¼ cup sugar, stir and boil for 2 minutes.
22
also add ¼ tsp cardamom powder, fried nuts and mix well.
23
finally, enjoy badam kheer garnished with few chopped pistachios.
Video
Notes
- firstly, peel the skin of badam for rich flavour and colour.
- also, the kheer thickens once cooled, so adjust the consistency before serving.
- additionally, add chopped badam to get crunchy bites.
- furthermore, increase the amount of sugar depending on the sweetness.
- finally, badam kheer recipe tastes great when served chilled.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/badam-kheer-recipe-badam-payasam/