Badam Payasam | Badam Kheer

Badam Payasam | Badam Kheer
Badam Payasam | Badam Kheer

We got so many dry fruits at Diwali last year that I am still trying to find ways of using them. Today, I had an opportunity to use some almonds by making Badam Kheer or Badam Payasam.

I love Badam Kheer because of its mild yet distinctive taste. To top it all, it is easy to make so that is a bonus.

There is yet another advantage, depending on the consistency you could use this recipe to make Badam Milk too. 🙂

Here are more payasam/kheer recipes: Gasagasala Payasam (Poppy Seed Payasam | Khuskhus Kheer), Chenar Payesh | Bengali Paneer Kheer, Carrot Kheer, Andhra Rice Kheer | Paramannam, Bellam Paramannam, Ada Pradhaman, Palada Pradhaman, Ela Neer Payasam | Tender Coconut Kheer, and Aval Payasam | Atukula Paramannam | Poha Kheer.

How to Make Badam Payasam | Badam Kheer

Preparation Time: 6 hours

Cooking Time: 30 Minutes

Serves: 4


  1. Badam or Almonds – 20
  2. Milk – 4 Cups
  3. Sugar – 2/3 Cup
  4. Saffron Strands – A Large Pinch

Method to Make Badam Payasam | Badam Kheer

  1. Soak the almonds for 6 to 8 hours in 2 cups of water.
  2. Drain the water and peel the almonds.
  3. Heat 1/4 cup of milk and add saffron to it.
  4. Set aside the milk with saffron.
  5. Grind the peeled almonds with 1/4 cup milk into a smooth paste.
  6. Boil the rest of the milk till it starts to reduce a bit.
  7. Stir continuously.
  8. Wait till the milk is about 3/4 of its original quantity.
  9. Add the milk with the saffron and mix well.
  10. Turn the heat down to low-medium.
  11. Add the sugar and mix well till the sugar dissolves.
  12. Add the ground almond paste and mix well.
  13. Let the milk simmer for 2 minutes.
  14. Turn off the heat.
  15. Serve Badam Kheer | Badam Payasam warm or cold.


  • Never add sugar before reducing the milk. There is a danger that the milk will singe.
  • Do not boil the kheer too much after adding the badam paste or you will get a bitter taste.
  • If you want to use this recipe to make Badam Milk, use only 15 Almonds and just boil the milk; do not reduce it.