BADAM (ALMONDS) KHEER

BADAM (ALMONDS) KHEER - Vidya Nayak Shenoy

Recipe from www.jeyashriskitchen.com 

INGREDIENTS:

BADAM | ALMOND 1/4 CUP
MILK 3 CUPS
SAFFRON A PINCH 
SUGAR 4-5 TBLSP 
CONDENSED MILK 2-3 TBLSP(OPTIONAL)
YELLOW FOOD COLOR 2 DROPS

METHOD:

Soak badam in hot water for 1/2 an hour.
Keep it aside and take out the skin of the almonds .
Do not discard the skin, this can be used while grinding any thogaiyals.
Grind the blanched badam into a smooth paste. While grinding you can add milk instead of water.
Soak saffron in 3 tblsp of warm milk.
Boil 3 cups of milk in a heavy bottomed pan. Keep stirring it till the milk reduces little.No need to make it half the quantity.
If adding condensed milk add at this stage.
Add the ground badam and saffron mixture to this.
Keep the flame low and stir well without getting burnt.
If adding food color add at this stage and switch off the flame.
Add sugar and stir well.
Badam milk | badam kheer is ready to serve. you can serve it chilled or serve warm.
But i recommend serving this chilled.
I sliced few badam and cashew nuts(1 tblsp) and added to this while serving.

Note:

Do not keep the badam milk on the flame for not more than 3 minutes after adding the badam paste.
Add sugar in the last else it may curdle.
Never reheat this.