Ingredients
Almonds and Milk
- ½ cup almonds (badam) (70 g, 2.5 oz)
- 1 litre whole milk (full-fat milk) (divided)
Flavorings
- 10-15 strands saffron
- ¼ cup sugar (50 g, or to taste)
- ½ teaspoon cardamom powder
Instructions
- Soak and Peel Almonds: Soak the almonds in hot water for about 30 minutes to loosen the skins. Then peel off the skins carefully. This step helps in making the kheer smooth and aromatic.
- Grind Almonds: Grind the peeled almonds with a little milk to form a fine paste. This paste will add richness and texture to the kheer.
- Infuse Saffron: Soak saffron strands in 2 tablespoons of warm milk for about 10 minutes to release the color and flavor.
- Boil Milk: Pour the remaining milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir frequently to avoid scorching.
- Add Almond Paste and Saffron: Reduce the heat to low and add the almond paste and saffron-infused milk to the boiling milk. Stir well to combine.
- Cook Kheer: Simmer the mixture on low heat, stirring occasionally, until it thickens to your desired consistency. This should take about 20-25 minutes.
- Add Sugar and Cardamom: Once thickened, add the sugar and cardamom powder. Stir well and cook for an additional 5 minutes to blend the flavors.
- Cool and Serve: Remove from heat and let the kheer cool slightly. Serve warm or chilled, garnished with slivered almonds if desired.
Notes
- Use full-fat milk for a creamier texture.
- Adjust sugar according to your taste preference.
- For a richer flavor, you may add a teaspoon of ghee while cooking.
- The kheer thickens upon cooling, so adjust the consistency slightly thinner than final desired texture while cooking.
- Can be served warm or chilled depending on preference.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
