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Badam Kheer Recipe | Almond Payasam Recipe

Badam Kheer is a rich, creamy, and aromatic Indian dessert made from almonds (badam), milk, sugar, and flavored with cardamom and saffron. It is a traditional sweet prepared during festivals, special occasions, weddings, and family celebrations. Recipe included with step by step pictures and video.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 1 litre milk
  • ½ cup heaped almonds
  • ½ cup sugar
  • ½ teaspoon saffron
  • ¼ teaspoon 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 ¼ 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!

Video

Notes

  • Almonds - Soak the almonds in hot water for minimum 30 minutes so that the skin gets off when we squeeze the badam. If you do not mind the slight bitterness of the badam skin, you need not soak or peel off the skin.
  • Badam paste - Make sure to grind it slightly coarse to have texture in your kheer. While adding almond paste to milk make sure to simmer. Also after adding almond paste do not boil for more time.
  • Consistency - It thickens with time especially after chilling, so switch off when it’s slightly thicker.
  • Nutmeg - Adding nutmeg powder is optional but enhances the taste and flavor.
  • Sugar - Sugar quantity should slightly be more for chilled drinks. When milk reduces check and adjust sugar.
  • Popsicles - Pour into popsicle moulds and freeze for minimum 8 hours for badam popsicles.
Nutrition Facts
Badam Kheer Recipe | Almond Payasam Recipe
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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