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!