Badam Kheer is a popular Indian pudding made with milk, almond, and aromatics. Really easy to make, and is often served on festive occasions or celebrations.
About this really easy Badam Doodh ( Badam Kheer )
‘Badam’ means Almonds in Hindi and ‘Doodh’ means Milk. Sometimes we refer to it as Badam Kheer too. Kheer means ‘Indian milk pudding’ as the process is the same.
The recipe is easy to make and comes together in 40-45 minutes. Badam Payasam is one of the first dessert recipes I had learned from my mother in law and it is simply delicious.
It is a flavored Indian drink made with only 5 ingredients – milk, almonds, cardamom, saffron, and sugar. Optional ingredients like cashew nuts and rose water can use added too.
This Indian almond milk is rich in flavors, as the almond paste is cooked with milk and aromatics. So this can be enjoyed in small portions like desserts rather than in a tall glass.
Serve this Badam kheer, hot or chilled, either way, it is so delicious. This Badam Milk can be made in advance on festive occasions.
It can be stored in the refrigerator covered for up to 3 days in an airtight container.
You will need only 5 ingredients to make this easy Indian Almond milk.
Almonds – Use good quality Almonds for this recipe. As this is the key ingredient, I prefer using a lot of almonds in the recipe. For a slightly thickened consistency to the milk, add 1 Tbsp Cashewnuts along with the almonds while grinding. This is entirely optional.
Milk – I prefer to use Whole Milk or Full-Fat milk for desserts. Whole milk provides a richer flavor to the drink.
Sugar – I use granulated white sugar for this drink. You can use any sweetener of your choice, however, this can alter the taste and color accordingly
Cardamom – It is an essential aromatic in the recipe. You can use ground cardamom powder or crush the cardamom in pestle & mortar.
Saffron – Also known as Kesar in Hindi, is one of the most expensive spices in the World. You will need 10 -12 saffron strands in the recipe and it lends a wonderful color and flavor to the Indian Almond Milk. Simply crush the saffron, add it to 2 Tbsp of Hot milk, and set it aside for a few minutes. When the saffron releases the yellow color, you can then add it to your desserts/drinks.
Optional Ingredients – You can add a splash of rose water or 1 Tbsp of Cashewnuts in the recipe. For thickening the milk, you can also add Khoya too.
How to make Badam Kheer?
Soak Almonds – The first step is to soak the almonds in hot water for 15 minutes. Peel the skin of the almonds and set it aside. Soaking helps easy peeling.
Soak Saffron – Take 2 Tablespoons of hot milk and add the crushed saffron strands. Set it aside.
Almond Paste – Add the almonds along with 1/4 Cup of milk and process to a smooth paste. If you are using cashew nuts, add them along with almonds for processing.
Boil Milk – Heat the remaining milk to a Deep Bottom pan and bring it to a boil in medium heat. Now add the Almond Paste and stir it into the milk. Remember to stir frequently to avoid burning/scorching.
Cook – Reduce the heat and continue to cook, until the almonds ( badam ) looses their raw flavors. About 15-20 minutes. Continue to stir frequently.
Add Sugar, Saffron – Now add sugar, saffron milk, cardamom powder and stir together until completely dissolved. Cook for another 3-4 minutes until everything is mixed well.
Serve – Enjoy Badam Kheer hot or cold. If you prefer, serve it with toppings like slivered pistachio, crushed almonds, and rose petals.
Badam Kheer is a delicious drink on its own. If you like, garnish with toppings just before serving.
Once the Almond Kheer comes to room temperature, store them for up to 3 days in the refrigerator. Use an airtight container.
Tips to make the Best Almond Kheer
Use a deep bottom pan to make the Kheer as the milk is boiled and then reduce it a little to make the pudding.
Continue to stir frequently. Do not leave this Kheer unattended on the stovetop. This is to avoid the milk catching the bottom of the pan.
If you like smooth textured drink without any pieces, pass the kheer through a sieve.
After making the Badam Kheer, cover with a glass lid until you are ready to serve. This is to avoid a layer of cream forming on the top of the dessert.
Reduce the sugar or add more according to your liking.
Easy Badam Kheer recipe
4 Cashewnuts (optional)
1 Litre Milk
1/2 Tsp Ground Cardamom
10-12 Saffron strands
1/4 Cup Sugar 50g
Soak almonds in 1 cup of Hot water for 20 minutes. Peel the skin and set the almonds aside.
Add the Almonds, Cashewnuts, and 1/4 cup of milk to a blender and blend to a smooth paste. Set aside.
Heat milk in a deep bottom pan and bring to a boil over medium heat. Take out 2 Tbsp of Hot milk to another bowl and add the crushed saffron strands.
Add the almond paste to the milk, continue to cook on low flame for 15 -20 minutes. Stir frequently to avoid burning. Cook until raw almond flavors are gone and the milk condenses a bit.
Now add the saffron milk, sugar, ground cardamom to the milk. Stir together and cook until the sugar has completely dissolved. About 3-4 minutes. Turn off the flame.
Serve hot or chilled badam kheer.
This recipe was first published in Sept 2009.