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# Badam Kheer Recipe
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| **Prep time** | 30 min |
| **Cook time** | 1 hr |
| **Total time** | 1 hr 30 min |
| **Serves** | 6 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
1. in the kadai add 5 cup milk and add ½ tsp saffron.
2. stir well and get the milk to a boil.
3. simmer and boil for 15 minutes or until the milk thickens.
4. now add prepared almond paste and stir well.
5. boil for 5 minutes or until the milk thickens and turns creamy.
6. add the crumbled khova to milk and mix well.
7. boil for 3 minutes or until the texture turns creamy.
8. further add ¼ cup sugar, stir and boil for 2 minutes.
9. also add ¼ tsp cardamom powder, fried nuts and mix well.
10. finally, enjoy badam kheer garnished with few chopped pistachios.
## Step-by-step
firstly, soak ¾ cup almonds in hot water for 30 minutes.
peel the skin of badam.
transfer to the blender, and blend to smooth paste adding milk as required.
now in a large kadai heat 1 tsp ghee and roast 5 cashew and 2 tbsp raisins.
roast until the nuts turn golden brown. keep aside.
in the same 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.
meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
stir well making sure butter and milk are combined well.
now add ½ cup full cream milk powder.
keeping the flame on low, stir continuously.
the mixture starts to thicken.
after 5 minutes, the mixture starts to separate from pan.
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
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.
## 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/](https://hebbarskitchen.com/badam-kheer-recipe-badam-payasam/)
