Kheer is a sweet and creamy Indian dessert made from milk as base ingredients with a slight touch of ghee and badam (almonds), saffron and cardamom powder for extra flavor. The use of saffron in this badam kheer recipe not only gives it a rich creamy color, but it also adds an aromatic flavor. This quick dessert is also high-energy sweet dish suitable for kids due its generous use of Dry fruit.
- 1/2 cup Almonds
- 1 tablespoon Ghee, optional
- 1½ cups Full Fat or Low Fat Milk
- 2½ tablespoons Sugar (or to taste)
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 4-5 Saffron strands (kesar)
How to Blanch Almonds:
- Place almonds in a bowl and pour 1 cup boiling water over it.
- Let them sit for around 5-6 minutes, transfer to a colander or strainer and drain off water. Wash them with 1-cup normal cold water.
- Now, you can easily peel them. If the skin does not come out easily, again repeat the process.
- Blanched almonds are ready.
- Grind blanched almonds with 1/4 cup water and make a smooth paste.
- Heat 1 tablespoon ghee in a non-stick pan and add almonds paste.
- Cook it over low flame while stirring constantly until light brown, approx 5-7 minutes.
- Add milk, mix well and bring it to boil over high flame.
- When it starts boiling, reduce flame to medium and add sugar, saffron strands and cardamom powder.
- Cook for 4-5 minutes while stirring continuously. Remove pan from flame and let it cool at room temperature.