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
- Badam or Almonds – 20
- Milk – 4 Cups
- Sugar – 2/3 Cup
- Saffron Strands – A Large Pinch
Method to Make Badam Payasam | Badam Kheer
- Soak the almonds for 6 to 8 hours in 2 cups of water.
- Drain the water and peel the almonds.
- Heat 1/4 cup of milk and add saffron to it.
- Set aside the milk with saffron.
- Grind the peeled almonds with 1/4 cup milk into a smooth paste.
- Boil the rest of the milk till it starts to reduce a bit.
- Stir continuously.
- Wait till the milk is about 3/4 of its original quantity.
- Add the milk with the saffron and mix well.
- Turn the heat down to low-medium.
- Add the sugar and mix well till the sugar dissolves.
- Add the ground almond paste and mix well.
- Let the milk simmer for 2 minutes.
- Turn off the heat.
- 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.
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