by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 63 cookbooks
This recipe has been viewed 51683 times
Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinch of raw camphor and saffron (both added after the kheer is removed from the fire) instead. But if you do not find raw camphor, fret not; just go ahead with this recipe as it is!
- Soak the almonds in hot water for 2 hours. Drain, remove the skin and blend in a mixer to a fine paste. Keep aside.
- Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously.
- Add the almond paste, sugar, cardamom powder, nutmeg powder and saffron, mix well and simmer for 5 minutes, while stirring continuously. Keep aside.
- When it cools completely, refrigerate at least for 2 hours.
- Serve chilled.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.