Badam Kheer Recipe | Almond Kheer 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.

Badam Kheer is a treat after a meal and an anytime refreshing beverage too! Badam Kheer also called Almond Kheer is a good alternate to regular kheer or payasam. This is one of my family favorites so I always end up making a big batch. I make popsicles with a small batch as kids love them.

About Badam Kheer

Badam Kheer is a traditional Indian dessert made by blanching & grinding almonds to a paste and simmering milk with the paste and infusing saffron flavor. Badam Kheer Recipe is simple & quick and is one of the fastest to make dessert.

Badam Kheer has a smooth, and thick consistency. It is usually pale cream to light yellow in color. The almond paste can be coarse or smooth depending on your preference. I like it slightly coarse to have bits and pieces while we eat.

Badam becomes softer, less bitter, more buttery-tasting and easily digestible when soaked and deskinned. Whether soaked or not the nutrient value of Badam does not change. Badam kheer is a delicious dessert that you can give for pregnant ladies as it is one of the ways to consume saffron & highly nutrient food.

Badam Kheer is often relished at hotels & store bought for its taste. Given the high price of badam, they tend to add other cheaper nuts & cover it up with flavours and also add thickeners to get that texture.

Badam Kheer Ingredients

• Badam (Almond) – Choose good quality almonds. Buy from fast moving nuts & spices / grocery stores so that they are fresh.
• Saffron, Cardamom – Saffron is the main flavoring for Badam Kheer and cardamom powder enhances the flavor so I always add it.
• Milk – Use full cream milk if you prefer rich and creamy kheer. You can even use toned milk.
• Sugar – Add regular white sugar for this recipe – for more sweetness and richness you can add condensed milk too.
• Nutmeg – adds a mild unique flavor to this dessert.

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How to make Badam Kheer Step by Step

1.Soak ½ heaped cup almonds in hot water for an hour.

2.Keep it aside for an hour. If you want to peel the skin instantly then boil almonds with water for 5-7 minutes then proceed with the following steps.

3.If you press the skin will easily peel off. Repeat to finish.

4.All the almonds are deskinned and ready.Reserve around 10 for garnish.

5.Boil 1 liter milk. Give a quick mix.

6.Simmer for few minutes.

7.Reserve ¼ cup milk.

8.Warm the reserved milk and add to mixer jar along with deskinned almonds.

9.Grind it to a slightly 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.

10.Now add saffron to boiling milk.

11.Simmer for 5 minutes.

12.The color will change to pale yellow.

13.Add ½ cup sugar to it at this stage.

14.Add cardamom powder to it.

15.Mix it well.

16.Simmer for 7-10 minutes or until milk thickens.

17.Finally add the badam paste. Simmer while adding badam paste as there may be chances for curdling.

18.Mix it well without any lumps. Boil for 2 minutes and switch off. Let it boil only for few minutes after badam paste is added.

19. Finally grate nutmeg just very little.

20.Mix it well.

21.Badam Kheer is ready. Bring it to room temperature then chill it for an hour atleast.

Delicious badam kheer ready! Garnish with sliced almonds and saffron. Serve chilled!

Expert Tips

• 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.

Variations

• You can alternate sugar with condensed milk for more sweetness.
• You can powder the badam with skin (without adding milk or water during grinding) and store it as a mix so that you can make Badam milk or Badam Kheer based on your preferences.
• You can add rose esence for rose badam kheer.
• Add cooked vermicelli along with almond paste to make Vermicelli Badam Kheer.

Serving & Storage

Badam Kheer can be consumed hot or cold depending on your preferences. Refrigerate & use it for 2-3 days. If you prefer it hot later, you can add less water & heat it.

FAQS

1. What is Badam Kheer?

Badam Kheer is a traditional rich Indian dessert made with milk, almonds (badam), sugar, and flavored with cardamom, saffron. It is popularly made during festivals and special occasions.

2. Should almonds be soaked before making kheer?

Yes. Soak almonds in hot water for 20-30 minutes to remove the skin easily.

3.Is Badam Kheer healthy?

50-50! Badam Kheer is highly nutritious with the goodness of almond, saffron and milk, however the refined sugar compensates the goodness. Moderately use sugar if you prefer healthier.

4.What is the difference between Badam Kheer & Badam Milk?

Badam Kheer is often misunderstood as Badam Milk as both of them are different in texture and taste. Badam Kheer is a stage between milk & khoa – thicker & creamier than milk and not solid as khoa. Badam Kheer therefore takes slightly more time to cook than Badam Milk & has more badam when compared to the Badam Milk.

5. How can I make the kheer more thick?

Simmer on low flame and stir continuously. Grinding almonds into a fine paste also naturally thickens the kheer. You can even add condensed milk to make it more rich and thick. Kheer tends to thicken with time especially when chilled so switch off accordingly.

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