Badam Kheer | Almond Kheer

Badam Kheer is a rich & yummy dessert made by simmering almonds with milk & flavoured with saffron. Badam Kheer is a delicacy that is made usually on special occasions and savoured by all for its taste. Badam Kheer recipe is explained in this post with step by step pictures.

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Badam Kheer is a treat after a meal and an anytime refreshing beverage too! Badam Kheer also called Almond Kheer is a good alternate to regular kheer or payasam.

About Badam Kheer

Badam Kheer is a traditional sweet delicacy made by blanching & grinding badam along with milk & simmering it with saffron infused milk. Badam Kheer Recipe is simple & quick and is one of the fastest to make dessert like Kesari.

Badam become softer, less bitter, more buttery-tasting and easily digestible when soaked and deskinned. Whether soaked or not the nutrient value of Badam does not change. Badam kheer is delicious dessert that you can give for pregnant ladies as it is one of the ways to consume saffron & highly nutrient food.

More Kheer Recipes

What is the difference between Badam Kheer & Badam Milk?

Badam Kheer is often misunderstood as Badam Milk as both of them are different in texture and taste. Badam Kheer is a stage between milk & khoa – thicker & creamier than milk and not solid as khoa. Badam Kheer therefore takes slightly more time to cook than Badam Milk & has more badam when compared to the Badam Milk.

Badam Kheer – Why Homemade?

Badam Kheer is often relished at hotels & store bought for its taste. Given the high price of badam, they tend to add other cheaper nuts & cover it up with flavours and also add thickeners to get that texture. Almond is known for its low glycemic index which helps to control sugar levels and has good cholesterol, hence suggest to buy almonds & kheer it at home!

For a instant version you can check out my Badam mix.

Badam Kheer Ingredients

• Badam / Almond: Badam is the star ingredient of the Badam Kheer – so choose Badam from fast moving nuts & spices / grocery stores. If you can smell or taste Badam at store, they should not smell or taste chemical even if it subtle. Badam should not be shrinked or too small.
• Saffron, Cardamom: Use genuine branded saffron strands as there are lot of duplicate ones. Saffron gets the flavours & beautiful color to the kheer. Kashmiri saffron is one of the best in the world and available in lots in India. Cardamom is added for flavours.
• Milk: Use full fat milk if you prefer the malai formation in the kheer or the regular toned milk if you do not like malai in the kheer.
• Sugar: Add regular white sugar for this recipe – for more sweetness and richness you can add condensed milk too.

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📖 Recipe

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Badam Kheer | Almond Kheer

Badam Kheer is a rich & yummy dessert made by simmering almonds with milk & flavoured with saffron.

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Servings4

AuthorSharmilee J

1x2x3x

Ingredients

• 1 litre milk
• 1/2 cup heaped almonds
• 1/2 cup sugar
• 1/2 tsp saffron
• 1/4 tsp cardamom powder
• a pinch nutmeg

Instructions

• Soak almonds in hot water for an hour.
• Keep it aside for an hour. If you want to peel the skin instantly then boil almonds with water for 5-7 mins then proceed with the following steps.
• If you press the skin will easily peel off. Repeat to finish.
• All the almonds are deskinned and ready.Reserve around 10 for garnish.
• Boil milk. Give a quick mix.
• Simmer for 2 mins.
• Reserve 1/4 cup milk.
• Warm the reserved milk and add to mixer jar along with deskinned almonds.
• Grind it a semi coarse paste. You should be able to bite the almond or badam bits here and there while drinking. But if you don’t like it that way then grind it to a fine paste.
• Now add saffron to boiling milk. Simmer for 5 mins.
• The color will change to pale yellow. Add sugar to it at this stage.
• Add cardamom powder to it. Mix it well.
• Simmer for 7-10 mins or until milk thickens.
• Finally add the badam paste. Simmer while adding badam paste as there may be chances for curdling.
• Mix it well without any lumps. Boil for 2 mins and switch off. Let it boil for 2 mins not more than that after badam paste is added.
• Finally grate nutmeg just very little. Mix it well.
• Badam Kheer is ready. Bring it to room temperature then chill it for an hour atleast.
• Delicious badam kheer ready!

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Notes

• Peeling the skin : Soak the almonds for more than 2 hours in cold water so that the skin gets off when we squeeze the badam.Alternative way is to soak the almonds in hot water for 30 mins – 1 hr or boiling it in water for 10 minutes to peel off the skin easily.
• If you do not mind the slight bitterness of the badam skin, you need not soak or peel off the skin.
• While adding almond paste to milk make sure to simmer and then add. Also after adding almond paste do not boil for more time.
• It thickens with time especially after chilling, so switch off when it’s slightly thicker. Adding nutmeg powder is optional.

Nutrition Facts

Badam Kheer | Almond Kheer

Amount Per Serving (250 ml)

Calories 355 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 31mg10%

Sodium 98mg4%

Potassium 520mg15%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 38g42%

Protein 12g24%

Vitamin A 418IU8%

Vitamin C 0.04mg0%

Calcium 366mg37%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Badam Kheer Recipe Step by Step

1.Soak almonds in hot water for an hour.

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2.Keep it aside for an hour. If you want to peel the skin instantly then boil almonds with water for 5-7 mins then proceed with the following steps.

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3.If you press the skin will easily peel off. Repeat to finish.

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4.All the almonds are deskinned and ready.Reserve around 10 for garnish.

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5.Boil milk.Give a quick mix.

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6.Simmer for 2 mins.

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7.Reserve 1/4 cup milk.

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8.Warm the reserved milk and add to mixer jar along with deskinned almonds.

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9.Grind it a semi coarse paste. You should be able to bite the almond or badam bits here and there while drinking. But if you don’t like it that way then grind it to a fine paste.

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10.Now add saffron to boiling milk.

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11.Simmer for 5 mins.

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12.The color will change to pale yellow.

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13.Add sugar to it at this stage.

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14.Add cardamom powder to it.

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15.Mix it well.

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16.Simmer for 7-10 mins or until milk thickens.

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17.Finally add the badam paste. Simmer while adding badam paste as there may be chances for curdling.

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18.Mix it well without any lumps. Boil for 2 mins and switch off. Let it boil for 2 mins not more than that after badam paste is added.

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19. Finally grate nutmeg just very little.

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20.Mix it well.

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21.Badam Kheer is ready. Bring it to room temperature then chill it for an hour atleast.

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Delicious badam kheer ready! Garnish with sliced almonds and saffron. Serve chilled!

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Expert Tips

• Peeling the skin : Soak the almonds for more than 2 hours in cold water so that the skin gets off when we squeeze the badam. Alternative way is to soak the almonds in hot water for 30 mins – 1 hr or boiling it in water for 10 minutes to peel off the skin easily.
• If you do not mind the slight bitterness of the badam skin, you need not soak or peel off the skin.
• While adding almond paste to milk make sure to simmer and then add. Also after adding almond paste do not boil for more time.
• It thickens with time especially after chilling, so switch off when it’s slightly thicker.
• Adding nutmeg powder is optional.
• Sugar quantity should slightly be more for chilled drinks.
• Pour into popsicle moulds and freeze for minimum 8 hours for badam popsicles.

Serving & Storage Suggestions

Badam Kheer can be consumed hot or cold depending on your preferences. Refrigerate & use it for 2-3 days. If you prefer it hot later, you can add less water & heat it.

Variations

• You can alternate sugar with condensed milk for more sweetness.
• You can powder the badam with skin (without adding milk or water during grinding) and store it as a mix so that you can make Badam milk or Badam Kheer based on your preferences.
• You can add rose esence for rose badam kheer.
• Add cooked vermicelli along with almond paste to make Vermicelli Badam Kheer.

FAQs

1.What is Badam Kheer?

Badam Kheer is a traditional sweet delicacy made by blanching & powdering badam& simmering it with milk & saffron. Badam Kheer is is made usually on special occasions like birthday, get together, anniversary, etc

2.How do you make Badam Kheer?

• Grind peeled badams with 1 tsp milk to a fine paste.
• Soak saffron in warm milk, set aside.
• Boil milk with sugar and add saffron milk & mix well.
• Add the badam paste and boil for 5-7mins.
• Add cardamom powder, give a quick stir and switch off.
• Garnish with chopped almonds and serve hot or cold.

3.Is Badam Kheer healthy?

50-50! Badam Kheer is highly nutritious with the goodness of almond, saffron and milk, however the refined sugar compensates the goodness. Moderately use sugar if you prefer healthier.

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