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Badam kheer recipe

Badam kheer recipe | Badam milk – a rich creamy dessert made with almonds, milk, and sugar. Almond kheer | badam milk recipe with detailed step-wise pictures.

I got to taste Homemade badam kheer for the first time, after marriage. We organized a Satsang at home and my mother-in-law made delicious badam kheer for that. I have very little knowledge about cooking in those days and was so curious to learn this recipe from her. My mom never made that before as we don’t get almonds in my hometown those days. Even Kesar | saffron was also not available but still, my mother-in-law makes it so yummy.

I learned a few tips from her and later enhanced it by adding saffron and condensed milk to make it richer. If you are hosting parties or doing pooja at home, badam kheer is a perfect one to make. You can make it the previous day itself and keep it chilled and serve it to guests.

Also, check out the Rose badam milk, Badam milkshake, badam halwa, Badam puri, badam murukku, Badam burfi.

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Badam kheer recipe

Delicious rich almond kheer recipe
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time 20 minutes
Total Time 55 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • ยผ cup almonds | badam
  • 3 cups milk
  • Few strands saffron
  • 4 tbsp sugar
  • 3 tbsp condensed milk
  • ยผ cup milk to grind the almonds

Instructions

  • Heat water in a saucepan and allow this to boil.
  • Once it starts boiling, add the almonds to this.
  • Let this boil for 2 minutes.
  • Switch off the flame and let this sit for 20 minutes.
  • Now take out the skin. The skin comes off easily when we follow this method.
  • If you soak almonds in hot water (without boiling them for few minutes), it needs extra soaking time.
  • Grind this into a fine paste by adding 1/4 cup of plain milk to this.
  • Soak saffron in 2 tbsp of room temperature milk.
  • Add 3 cups of milk in a saucepan.
  • Let this boil. Add the saffron milk to this.
  • Mix well and let this boil for 15 minutes in a low flame.
  • Add the condensed milk to this.
  • Mix well.
  • Add the ground badam paste and sugar.
  • Mix well and immediately switch off the flame.
  • Do not allow this to boil after adding the badam mixture. It will curdle the milk.
  • Allow this to come to room temperature.
  • Keep this in fridge for 4-5 hours and serve chilled.
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Notes

1. Do not reheat the badam kheer, it will get curdled.
2. If you do not want to condensed milk, add little extra sugar. Also, boil the milk for 10 minutes extra to get a nice texture.
3. Add a few drops of yellow food color to get a golden color
4. Badam milk | badam kheer tastes yum when served chill.

  • Heat water in a saucepan and allow this to boil.
  • Once it starts boiling, add the almonds to this.
  • Let this boil for 2 minutes.
Badam-kheer
  • Switch off the flame and let this sit for 20 minutes.
  • Now take out the skin. The skin comes off easily when we follow this method.
  • If you soak almonds in hot water (without boiling them for a few minutes), it needs extra soaking time.
Badam-kheer
  • Grind this into a fine paste by adding 1/4 cup of plain milk to this.
Badam-kheer
  • Soak saffron in 2 tbsp of room temperature milk.
badam kheer
  • Add 3 cups of milk to a saucepan.
  • Let this boil. Add the saffron milk to this.
  • Mix well and let this boil for 15 minutes on a low flame.
Badam kheer recipe
  • Add the condensed milk to this.
  • Mix well.
  • Add the ground badam paste and sugar.
Badam milk
  • Mix well and immediately switch off the flame.
  • Do not allow this to boil after adding the badam mixture. It will curdle the milk.
  • Allow this to come to room temperature.
Badam milk
  • Keep this in the fridge for 4-5 hours and serve chilled.
BADAM KHEER RECIPE

Notes:

  • Do not reheat the badam kheer, it will get curdled.
  • If you do not want condensed milk, add little extra sugar. Also, boil the milk for 10 minutes extra to get a nice texture.
  • Add a few drops of yellow food color to get a golden color.
  • Badam milk | badam kheer tastes yum when served chill.

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29 COMMENTS

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    Thanks for sharing a wonderful recipe again

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