Badam Kheer Recipe
Warm and comforting, Badam Kheer or Badam Payasam is a quintessential Indian dessert that transcends seasons with its rich, creamy texture and aromatic flavours. This traditional almond pudding, made just with almonds, cashews, milk, almond essence, and Nestlé MILKMAID, is a delightful way to end any meal, offering a taste of both luxury and nostalgia. It's a celebration of the simple yet sumptuous pleasures of Indian cuisine.
About Our Recipe
Our Badam Kheer recipe brings the exquisite essence of this classic dish to your kitchen effortlessly. The key is using high-quality ingredients and Nestlé MILKMAID, which adds a luscious creaminess and enhances the flavours of almonds and aromatic spices.
Begin by soaking the almonds to soften them for easy blending into a smooth paste. Then cook the paste with milk and slowly simmer to achieve the perfect consistency. Adding almond essence infuses the Badam Kheer with a warm, aromatic flavour that is both comforting and exotic. Finish with a garnish of almond slivers and a sprinkle of saffron for a visually appealing touch.
Each spoonful of Badam Kheer is a melt-in-your-mouth experience, offering a sweet and nutty flavour that’s beautifully balanced. Whether enjoyed warm or chilled, this dessert will surely please everyone and add a festive touch to any occasion. Treat yourself and your loved ones to this luxurious dessert and let our Almond Kheer recipe create unforgettable moments.
In addition to our Badam Kheer recipe, we have an enticing selection of desserts, such as Makhana Kheer and Ada Pradhaman - all guaranteed to delight!
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 1 litreNestlé a+ Toned Milk
- 50 gmsBadam (Almonds)
- 50 gmsKaju (Cashew nuts)
- 1/4 tspAlmond Essence
How to make Badam Kheer
- Step 1: Blanch almonds and remove the skin. Soak almonds and cashew nuts in 2 cups of hot milk for 30 minutes. Grind to a paste along with milk.
- Step 2: Bring the remaining milk to a boil. Add Nestlé MILKMAID and the ground almond & cashew paste and cook for another 5 minutes with constant stirring.
- Step 3: Remove from flame and add almond essence. Serve hot or cold.
Tips to Make Badam Kheer
- Blend almonds and cashews with saffron and cardamom to create a smooth and flavorful paste.
- Boil the milk on low heat, stirring continuously, until it thickens and becomes creamy. This helps prevent Badam Kheer from burning.
- Add Milkmaid according to your taste preference. Keep in mind that the Badam Kheer will thicken as it cools, so taste it before serving to get the sweetness just right.
- For a rich and creamy Almond Kheer, opt for full-fat milk.
- Soak saffron strands in warm milk to enhance their colour and flavour, giving your Badam Kheer an authentic touch.
- Badam Kheer tastes even more delicious when served chilled, so consider refrigerating it before serving.
- For an appealing look, garnish your Badam Payasam with sliced almonds, pistachios, or a sprinkle of cardamom powder.
FAQs on Badam Kheer Recipe
1. Is it necessary to peel the almonds in the Almond Kheer recipe?
Peeling the almonds is optional. However, peeled almonds give the Almond Kheer a smoother texture and a lighter colour.
2. Can I add other nuts to Almond Payasam?
Absolutely! You can mix nuts such as pistachios, pine nuts, or walnuts into your Almond Payasam for extra texture and flavour.
3. How do I know when the Badam Kheer is ready?
The Badam Kheer is ready when the milk has thickened to your desired consistency, and the flavours have blended. It should have a creamy texture and a delightful aroma.
4. What can I serve with Badam Kheer?
Badam Kheer pairs well with Indian sweets like gulab jamun, or you can serve it alongside savoury dishes for a complete meal.
5. How long can I store Badam Kheer?
Badam Kheer can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container.
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