Badam Kheer/Almond Kheer is a popular dessert dish and that’s perfect to serve it cold for a summer lunch party or hot during the winters. . It is so simple to make but also a rich and creamy dessert. The use of saffron in this badam kheer recipe not only adds an aromatic flavor but also gives it a rich creamy color. . I made this Kheer for my daughter’s Birthday. This Kheer is one of my family’s favorite.
Condensed milk – 1 can or Sugar-1/2cup
Milk- 3 cups
Saffron – few strands
Yellow food color(optional)- a drop
1.the almonds and cashews in water separately for 2-3 hours.
2.Peel the skin of the almonds and grind both almonds and cashews to a paste with 1/2cup of milk.
3.Soak the saffron in a 1tbsp of warm milk and keep aside.
4.In a sauce pan boil the milk in a medium flame till it becomes thick; Keep on stirring the milk to avoid burning at the bottom.
5.When it come to boil, lower the flame and add the saffron strands along with condensed milk and stir. First add half a can, mix well and check if there is right amount of sweet.
6. Add more if you want. Keep on stirring till the milk reduces to 1/3 of the quantity
7.NowAdd the ground almond cahew paste and cook on medium heat, stirring continuously, for about five minutes or till the mixtures thickens a little. if the kheer is too thick, add some milkand reduce the flame. Add ground cardamom
8. Remove from heat and let it cool. Refrigerate for 3-4 hours once it becomes cool down. once the kheer cools down, it thickens, so you can add some fresh milk to adjust the consistency
9.Chilled Badam Kheer is ready to serve. Garnish it with finely chopped nuts & saffron strands.