Google+ Spices in the Cookie Jar: Badam/Almond Kheer


Saturday, January 18, 2014

Badam/Almond Kheer

I have been counting days since last Monday due to the heat-wave Melbourne has been experiencing this entire last week. It was freaking HOT!!! And thank God we are finally over it! We are back to normal now. Since I was holed up at work it wasn't that bad but for once I wasn't looking forward to getting home. Haha, never thought I would say that. :P
I did end up getting home though and wanted to drink something really really cold. That's when I remembered about this recipe my cousin Jaz had shared with me earlier. So, went right ahead and gave it a try and it was delicious. Thanks J for sharing this wonderful recipe! :)


Almonds - 20 to 30
Milk - 1 litre
Sugar - as required
Cardamom pdr - 1/2 tsp
Saffron - a pinch, soaked in 2 tbsp cold milk
Nutmeg pdr - a pinch

How to:
Soak the almonds in hot water for 10 - 15 minutes.
Remove the skin by squeezing it between the fingers and grind it to a fine paste using 1/2 cup milk.
Transfer this to a non-stick pan and cook it on low heat until it starts to bubble.
Add the rest of the milk and bring to boil, continue to simmer till the raw smell disappears about 10 minutes.
Stir in the sugar at this stage and simmer for 3 more minutes before adding the soaked saffron, cardamom and nutmeg powder. (I added half cup water at this stage to reduce the thickness)
Mix well and take it off the flame. Let it cool before keeping it in the refrigerator.
Garnish with crushed pistachios and almonds while serving.


  1. woww..beautiful clicks itha..nd u r welcome:)...
    pls visit my space