Badam kheer 

badam kheer or badam payasam is a delicious creamy kheer made with blanched almond paste, milk with a slight touch of saffron for extra flavor. The use of saffron in this badam kheer recipe not only adds an aromatic flavor but also gives it a rich creamy color. This quick dessert is also high-energy sweet dish suitable for kids due its generous use of almonds. Follow this recipe and learn how to make it in just 30 minutes.

Servings 4



blanching & grinding almonds:

  • ¼ cup almonds or 35-40 almonds (badam)
  • 1/2 cup water for soaking almonds
  • 1/2 cup milk for grinding
  • 5 tablespoons sugar or add as per required
  • 4 green cardamoms (chotti elaichi)

Other ingredients for badam kheer:

. 2.5 cups milk

  • 10 to 12 strands of saffron (kesar)


Soaking, blanching and peeling almonds

  1. Rinse the almonds and add them in a bowl, then pour ⅓ cup hot boiling water on it. Cover and keep aside for 30 to 40 minutes.
  • Then drain all the water.
  • Peel the almonds. you just need to press the skin and it comes out easily.
  • Take 3 to 5 of blanched almonds and slice them thinly.

Grinding almonds:

  1. Add the remaining almonds in a grinder jar. Grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then add milk and grind
  2. making badam kheer:

    Take milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.

  3. keep the pan on a low flame till it comes to a boil. Stir at intervals so that the milk does not scorch from the bottom.
  4. Add sugar and stir until sugar dissolve. Add saffron strands and stir.
  5. Simmer on low flame for 3 to 4 minutes. Do stir at intervals. Then
    add the almond paste

    mix very well with a spoon.

  • Let the entire badam kheer come to a boil.
  • Then switch off the flame. scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.
  • You can serve badam kheer hot, warm or chilled. while serving garnish badam kheer with the sliced almonds and a few strands of saffron.

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