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Home » DESSERTS » Badam kheer recipe | Almond dessert | Indian dessert recipes

Badam kheer recipe | Almond dessert | Indian dessert recipes

July 29, 2014 by Raks Anand 29 Comments /

badam-kheer-recipe
I know my readers have been expecting this recipe for a long time now. Really long time, for years. I wanted to post it for long time too, as my readers Google and search as “ Badam kheer Raks kitchen”. Still it took this much long for me to post this, I am really sorry. But now I got a chance to try this dessert for a friend who came here for a short stay. I also wanted to picture this in the new serving bowl set I got from Currim boys.  I am making this for only may be second time in my life, so curelessly I made with 1/2 cup of badam and got a lot of kheer that I kept in the fridge and had for few days. So I have halved the recipe here to keep it simple.  And this post is on time for Ramzan, and I wish all the reader friends who ever celebrating a Happy Ramzan.
I will post the vada curry recipe, next, I promise.
badam-kheer-rakskitchen

Badam Kheer recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Badam / Almonds – 1/4 cup


Milk – 2 & 1/2  cups


Saffron – A pinch


Cardamom – 1


Sugar – 1/4 cup


Ghee – 1 tsp


Method

  1. Bowl milk and soak the saffron separately in lukewarm milk. Keep boiling the milk in low flame.
  2. 4-boil

  3. Boil water and add almonds to it. Let it boil for a minute. Switch off the stove, drain and wash under tap water to cool down.
  4. 1-blanch

  5. Now you will be able to peel off the skin. Peel all the almonds.(You can soak for 2 hrs and peel too)
  6. 2-peel

  7. Reserve some 6 almonds for garnish. Grind rest of the almonds with little milk to a smooth paste.
  8. 3-paste

  9. Add the ground almond paste, soaked saffron and sugar to the milk,  mix well. Boil until you get the desired consistency. Keep stirring every now and then, to avoid burnt bottom. It could take around 8 to 10 minutes in medium flame.
  10. 5-boil

  11. Slice the reserved almonds into thin strips. Heat ghee in a pan and fry the almonds for a minute and add it to the boiling kheer. Switch off the flame. You can skip this step and just add sliced almonds to the boiling milk in step one. 
  12. 6-fry

Notes

    • Adjust sugar as per your need.
    • The consistency can be adjusted as per your wish. If you want more thicker side, use less milk.If you want it like badam milk, you can use less badam.
    • Be generous in adding elachi and saffron as it lends a nice flavor to this kheer. Otherwise the smell of almonds may be dominating.
    • Tastes best when served chilled, preferable the next day.
    • If you want to make badam milk, add a small piece of cinnamon, 1 clove and a mustard size edible camphor to the boiling milk and reduce the badam to half.

Serve chilled as it taste best when served chilled. I love this badam kheer especially with the badam garnish which adds a nice touch this here and there.
badam-kheer

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Filed Under: DESSERTS, INDIAN DIWALI SWEET RECIPES, PAYASAM / KHEERS, SWEETS

Previous Post: « Breakfast menu 11 – Vada curry, dosa, mint chutney, coffee
Next Post: Vada curry recipe, Steamed vada curry »

Reader Interactions

Comments

  1. jeyashri suresh

    July 29, 2014 at 3:43 am

    Lovely presentation and yummy kheer.

    Reply
  2. sujatha thamby

    July 29, 2014 at 3:46 am

    Hi Raks,
    Thanks for a simple yet delicious recipe…I celebrate Ramzan…so was just thinking to make somthing
    special instead of semiya paysam….Id Mubaarak!!!

    Reply
  3. Priya

    July 29, 2014 at 4:31 am

    Hi Raks

    Though I have been trying your recipes for a while now, this is the first time I am writing a comment. You are my saviour all the time. …I thank you from the bottom of my heart. ..Today I have a pooja at my place and my mil asked me to prepare Badam milk.so i logged into ur blog and whooa this is the first recipe that I come upon….keep up the good work…you are an inspiration for beginners like me….thank you once again

    Reply
  4. Thangalakshmi Ramakrishnan

    July 29, 2014 at 4:52 am

    Hi Raks
    Nice clicks… I think you should do a props tour post. Also a styling and photography post sometime!Your posts are very inspiring to bloggers like me!

    Reply
  5. Raks anand

    July 29, 2014 at 5:08 am

    Oh wow, thats cool 🙂 Keep visiting !!

    Reply
  6. Jency Vinodh

    July 29, 2014 at 6:17 am

    Hi raks…my most fav recipe….if u don mind can u suggest which milk in spore can use…i try some fresh milk but it taste difrn for my kids….thank u…

    Reply
  7. Jency Vinodh

    July 29, 2014 at 6:19 am

    Sure ur guests will luv ur serving bowls…soo soo cute….

    Reply
  8. Shalini Rajkumar

    July 29, 2014 at 6:35 am

    hi raks..

    ur badam kheer luks so yummy..gonna try dis today..ur serving bowl looks sooo gud ..
    urs was the 1st food blog that i used to follow..n now the list continues wit yummy tummy aarthi..jeyashri's.. sharmi's too..

    Reply
  9. Raks anand

    July 29, 2014 at 7:13 am

    Meiji fresh milk and magnolia fresh milk is good. Don't buy the cartons. Its only good for making curd. Always buy fresh milk.

    Reply
  10. harini

    July 29, 2014 at 7:35 am

    Hi nice recipe.can we make it in bulk and keep it refrigerated .then how many days we can store?

    Reply
  11. Kaveri Venkatesh

    July 29, 2014 at 8:23 am

    Mmm…delicious looking badam kheer…love it..and the dessert cups look beautiful

    Reply
  12. Raks anand

    July 29, 2014 at 10:54 am

    Thank you so much 🙂

    Reply
  13. Raks anand

    July 29, 2014 at 10:55 am

    Yes it was good for 4 days after that it got over.

    Reply
  14. Suganya S

    July 29, 2014 at 5:19 pm

    This comment has been removed by the author.

    Reply
  15. sankar saranya

    July 29, 2014 at 11:27 pm

    Thank you so much for post this receipe , my daughters favourite her birthday tomorrow. I am looking forward for this item in your blog. Ur picture was superb ur always rocking rak ;-);-);-);-);-);-);-);-);-);-);-);-);-);-);-):-)

    Reply
  16. Anonymous

    July 30, 2014 at 2:41 am

    Rich and delicious Kheer

    Reply
  17. Ramya Venkateswaran

    July 30, 2014 at 5:34 am

    yummy badam kheer

    Reply
  18. Sathya Moorthy

    July 30, 2014 at 6:25 am

    Awesome Sis……. I am one among those who search in google with the tag "Badam kheer raks kitchen". But now I have read every single recipe in ur blog and tried some. Obviosly the results were amazing……. Keep going.. 🙂

    Reply
  19. Kurinji

    July 30, 2014 at 11:24 am

    Yummy kheer and beautiful and cute bowls…

    Reply
  20. Chandra

    August 8, 2014 at 3:09 am

    Yummy! I am gonna 'have to' make this one.
    Peace 🙂

    Reply
  21. Arthy

    August 16, 2015 at 8:24 am

    Super duper hit in my house thanks I did Ctrl+x and ctrl+v frm ur recipe everyone relished it ……..

    Reply
  22. Sinthu

    November 3, 2015 at 11:06 am

    I added chopped red apples into my kheer n it tasted awesome..kids would love it. Healthy na

    Reply
  23. Unknown

    December 23, 2015 at 1:20 am

    Hi raks
    Can I freeze this and use as kulfi

    Reply
  24. Raks anand

    December 23, 2015 at 1:23 am

    It will be good, add more sugar. It could be slightly flaky.

    Reply
  25. lakshmi ramaswamy

    October 1, 2016 at 7:19 pm

    Recipe looks really good. Just wanted to know is it a good idea to skip saffron?

    Reply
  26. Raks anand

    October 1, 2016 at 7:29 pm

    Please do add it. It gives best flavour with badam.

    Reply
  27. swathy rekha

    April 20, 2017 at 1:35 am

    I have a party for 25 people at home. How many litres of milk should I use to make kheer for them

    Reply
  28. Raks anand

    April 20, 2017 at 2:37 am

    4 litres should be enough I guess

    Reply
  29. Sumathi

    July 23, 2020 at 2:28 pm

    Thank you so much for your recipe badam kheer came so good. My kid love it..

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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