The consistency of the badam kheer is thicker & tastes great when it is prepared with smoothly ground almonds. The taste comes close to Basundi. Vermicelli or sago can also be used in this kheer which adds volume to the kheer but the taste slightly differs. This badam kheer recipe yields a thick and creamy payasam which can be served as a after meal dessert or as a dessert in a party meal. It can be served warm or chilled garnished with chopped nuts and saffron. To make this badam kheer, you can use fresh milk and sugar or condensed milk. Both work well. If not using condensed milk then I suggest condensing the milk for a while till it thickens and then add the almond paste. More similar recipesSabudana kheerSemiya kheerRice kheerKaddu ki kheerPaneer kheer
Preparation for badam kheer
- Soak almonds for 4 to 5 hours in lot of water. They can also be soaked in hot water to reduce the soaking time. But make sure the almonds are soaked well otherwise they cannot blended to smooth. You may also get the coarse grains while eating the almond kheer.
How to Make Badam Payasam
- Bring milk to a boil in a heavy bottom pot on a medium flame.
- While the milk boils, peel the skin of almonds and add them to a blender along with green cardamoms, saffron and sugar.
- Add little milk , just enough to cover almonds and blend them to a smooth puree. If needed add more milk. I suggest adding milk only as needed. Using lot of milk may mess up with spills.
- When the milk comes to a boil, add the ground almonds. If you like to add vermicelli, then roast them lightly in ghee and add it to the boiling milk. When the vermicelli is cooked then add almond mixture.
- Stir and continue to cook on a low to medium flame.
- When the milk reaches a desired consistency, turn off the stove. Garnish with ghee fried nuts. Serve badam kheer hot or chilled as desired. Related Recipes
