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Straight from the Mughal Kitchen: Badami Kheer


Jul 29, 2014

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Easy

INGREDIENTS

    200g sugar
    1 cup coarse rice powder
    Saffron
    Paste of 150g almonds (blanched, de-skinned and pureed along with ½ tsp saffron)
    2ltrs milk
    Almond and Pistachios (for garnish)

DIRECTIONS

This rich and creamy kheer can be made within minutes and served with chopped nuts and silver foil to make your festivals extra special.
Method:
1. Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
2. Remove the skin of the almonds and grind to a fine paste.
3. Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
4. Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
5. Allow to cool and serve chilled.

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