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

Ingredient	Quantity
Almonds/badam	1/2cup
Cashews/mundiri paruppu	2tbs
Sugar	1/2cup
Milk	41/2cups
Cardamom powder/ellakai podi	1/2tsp
Saffron	6-7 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

Comments

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...

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 Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing a pakoda with sliced cauliflower and onions,as its listed in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe........................... ...

Make The Best Wedding Day Cookies

Search This Blog