Skip to main content

Badam Kheer/Badam Milk/Almond Kheer

Badam kheer or badam milk is one of my family's favorite and these days I am making it often as we all are craving to drink or eat something cold due to high temperature here.This badam milk can be served chilled or hot but we always prefer to drink chilled and used the 2% milk.The use of whole milk gives a rich and creamy taste to the kheer.Now to the recipe..........

Ingredients

IngredientQuantity
Almonds/badam1/2cup
Cashews/mundiri paruppu2tbs
Sugar1/2cup
Milk41/2cups
Cardamom powder/ellakai podi1/2tsp
Saffron6-7 strands
Yellow food color(optional)a pinch

Method 

                       Soak the almonds and cashews in water separately for 2-3 hours.Peel the skin of the almonds and grind both almonds and cashews to a paste with 1/2cup of milk.Soak the saffron in a tbs of warm milk and keep aside.
In a sauce pan boil the milk in a medium flame till it becomes thick,now add the sugar and and bring it to a boil.
Add the ground paste and cook it till everything gets blend well with continuous stirring to prevent burning.
Finally add the saffron and cardamom powder and put off the stove.
Refrigerate for 3-4 hours once it becomes cool down.
Chilled Badam Kheer is ready to serve.Garnish it with finely chopped pistachios.

Enjoy........................................

  • The color gets deeper on cooling as the saffron gets soaked in the milk and I didn't use any food color. 
  • Grind the almonds and cashews to a bit coarse consistency.
  • To get a rich and creamy consistency 2-3tbls of condensed milk can be added. 

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more