Badam kheer recipe | Badam Payasam recipe | Almond kheer recipe | Badam kheer drink
I'm back with another bowl of winter delight; it is none other than my favorite badam kheer. Kheer is a traditional Indian dessert recipe, which is nothing but a sweetened milk pudding. This milk-based dessert is insanely delicious. Besides, it is super easy to make and a must-try delicacy at home.
Badam kheer is an almond milk pudding made from blanched almond paste, full-cream milk, sugar, saffron, nuts, and cardamom powder. Kheer has a rich and creamy texture. You can even add khoya or condensed milk to make it richer in taste. Also, saffron yields a beautiful golden hue and a pleasant aroma to the kheer.
Badam Payasam is usually devoured as an after-meal dessert. It can be consumed warm or cold and is mainly prepared during Indian festivals like Diwali Holi and served at wedding receptions & special occasions.
Badam denotes almonds in Hindi, and Payasam is a Tamil word for kheer; it is also called kheeri, payesh, payasa, phirni in different Indian languages. Moreover, the badam kheer cooking procedure is similar to the traditional badam milk.
Kheer is a classic and versatile recipe. Infact, kheer can be made from dry fruit paste like almonds, vegetables, fruits, rice, vermicelli, semolina, flattened rice, sago, etc. The ingredients are easily modified; however, the milk and sugar are crucial in all kheer varieties.
For a vegan badam kheer recipe, milk is replaced with plant-based milk. Almond kheer can be freshly made or with store-bought instant badam mix, but homemade kheer is healthy free of preservative and artificial colors.
Badam kheer is high in protein fiber and rich in nutrition. You may replace white sugar with low glycemic sugar to make it healthy, but the flavor may differ.
Recipe - Badam kheer recipe | Badam payasam | Almond kheer recipe | Badam kheer drink
Serves - 4
Cuisine - Indian
Course - Dessert
Prep time - 10 mins | Cook time - 30 mins
Soaking time - Overnight | Total time - 40 mins
Diet - Vegetarian
Author - Pavithra
Publisher - Pavi's Kitchen
Badam kheer ingredients:
Badam/Almonds - 100 gms
Full-fat milk - 1200ml
White sugar - 50 to 100 gms
Saffron - A pinch
Cardamom powder - 1/2 tsp
Nutmeg powder - A pinch optional
Ghee - 1 tbsp optional
Pistachios - 1 tbsp crushed
Slivered almonds - 1 tbsp
Notes:
1. You can store the badam Kheer in an airtight container for up to 1 week in the refrigerator. Chilled kheer tastes best.
2. Do not use almond skin as it changes the color and texture of the kheer.
3. You can add condensed milk or khoya to the kheer for a richer taste.
4. Make sure you stir the kheer often as it may stick to the bottom of the pan.
5. You may skip the saffron/kesar if it is not accessible.
6. Kheer gets thickened once chilled, so you can add more milk and sugar while serving.
7. Serve the kheer with chopped almonds, pistachios, and raisins.
How to make badam kheer with step by step photos:
1. Firstly, soak 100 grams of raw almonds in water overnight or soak them in hot water for 1 hour.
2. Secondly, peel the almond skin. And blend the almonds with 200ml of milk in a mixie jar to make a coarse paste.
3. Pour 1 liter of full-fat milk into a saucepan and keep the flame on medium heat.
4. Let the milk come to a boil which takes about 10 minutes. The time increases with the quantity of milk. Reduce the flame to low heat once the milk is boiled.
5. Keep stirring the boiled milk while scraping the side of a pan.
6. Now, add saffron milk to the boiled milk and mix it well.
7. Add the almond paste to the pan. Stir it constantly to avoid burning on the bottom of a pan.
8. Let the kheer thickens over low heat for 10 to 15 minutes. I prefer a semi-thick consistency. Note - Kheer will also thicken a bit once it is cooled.
9. Once the kheer is thickened, add sugar and blend it well. Cook for another 5 minutes on low flame.
10. Add some cardamom powder and a pinch of nutmeg powder. Stir and cook for a minute. (Note - You can add khoa/condensed milk at this stage).
11. Switch off the flame and garnish the kheer with slivered almonds and pistachios.
12. Badam kheer can be served warm or chilled. And kheer can be stored in the refrigerator for up to one week.
I have already posted many Indian sweet recipes on my blog; please check them out as well. Clickable recipe URL links are given below for you!
Health benefits of almonds:
1. Low glycemic index.
2. High in monounsaturated fats.
3. Rich in biotin, vitamin B2, copper, Manganese.
4. Rich in phosphorous and magnesium.
5. It is alkaline in nature and helps in reducing the ph levels in the body.
6. It helps in getting strong bones and teeth.
7. Prevents tooth decay.
8. Helps to reduce the developing risk of osteoporosis.
9. It increases nutrient absorption.
10. It helps in controlling blood sugar.
11. It contains healthy fats that help in weight loss.
12. Fiber-rich food.
13. It prevents overeating carbs.
14. Great source of Vitamin E and antioxidants.
15. Good for skin and hair growth.
*(Health benefits are taken from Google & Wikipedia).
Try this Badam kheer recipe | Badam payasam | Almond kheer recipe | Badam ki kheer drink recipe, and let me know how it turns up. Express your thoughts in the comment section below; I can't wait to hear from you!
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Learn how to make a badam kheer recipe with detailed stepwise photos.
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