• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Magic Saucepan logo
  • About
  • Recipe
  • Work with me
  • Contact Us
menu icon
go to homepage
  • About
  • Recipe
  • Work with me
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe
    • Work with me
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Milk based Indian sweets

    Badam Kheer | Almond Pudding

    Published: Sep 3, 2013 · by Nisha

    Far and near everyone is nuts about almonds! Throughout history, almonds have been regarded as a religious, ethnic and social significance. According to the Bible, both almonds and dates were among one of the earliest cultivated foods. They have been regarded as fertility symbols throughout antiquity. The Romans showered newly weds with almonds as a fertility charm. Present Americans give guests at weddings a bag of sugared almonds, representing children, happiness, romance, good health and fortune. In Sweden, cinnamon-flavoured rice pudding with an almond hidden inside, is a Christmas custom and those who find it have good fortune for the rest of the year.

    Apart from these social regards, this oval shaped nut holds a prominent place in the culinary world. From ancient Mughals to Italians to Indians, Almonds have a special place in every cuisine. By themselves they are a delicious nutritious snack, and they are a prime ingredient in the pantry. Almonds enhance virtually every food they grace with their distinctive taste and satisfying crunch. Its versatility allows it to be incorporated in almost everything. Biscotti, cookies, cakes and also in many savoury dishes. Though commonly referred as nuts, almonds are actually the seeds of a fruit. It is one of the nuts that is actually healthy and low in fat. It is so healthy that a nut a day could keep your doctor away. This delicately flavoured and versatile nut is available throughout the year.

    Today's recipe for the letter B is Badam Kheer. Though I have had some badam milk quite a few times, I had this kheer for the first time just after marriage. This is one of MIL's speciality and beloved's favourite. Since then fell in love with this lusciously sweet, creamy and  nutty pudding.  Though a little time consuming, it is easy to prepare with just a few ingredients. So nowadays this shows its presence on most of the important occasions.

    Stepwise Pictorial

    mango, Salad, Ginger, radishBadam Kheer | Almond Kheer

    Sweet, Nutty and creamy almond pudding.

    Prep time: 15 mins | Cook time: 30 mins | Total time: 45 Mins | Inactive Time: 1 hr | Serves: ~6 persons

    Ingredients

    • 1 Cup Almonds, blanched and skin removed
    • 4-5 Cups Milk, boiled
    • ½ Cup Sugar (5)
    • 10-12 no's Cashews, broken
    • 2-3 Strands Saffron (optional)

    Instructions

    1. Soak the almonds in hot water for about an hour. Then peel the skin and grind it to a thick, smooth paste. Sprinkle water when you grind when it becomes difficult. (1)
    2. Heat a tablespoon of ghee in a heavy bottomed pan over medium high heat. Add the ground paste and keep stirring frequently until the almonds are cooked and there is no raw smell of it. It will take about 15-20 minutes.  (2)
    3. Meanwhile boil milk separately and keep it aside. If you are using saffron, take ¼ cup of warm milk and soak it for about 10 minutes. 
    4. Once the almonds are cooked, add 3 Cups of milk and the saffron soaked milk to it. Add it little by little and keep stirring while adding to avoid forming lumps of almond paste. Keep stirring it for a couple of minutes.  
    5. If you find the consistency to be slightly thick, add the remaining 1 Cup milk or how much more you need. (3)
    6. Finally roast the cashews in a teaspoon of ghee and garnish it. Refrigerate if for an hour and then serve. 

    Serving Suggestion

    1. Do not serve this kheer as soon as you make. It tastes good when it is refrigerated for an hour or two. It takes some time for the almond flavour to infuse in the milk

    Notes

    1. Some people use milk to grind this into a fine paste. But I find using milk makes it difficult and takes a long time to grind. So use water and just sprinkle it while grinding. If there is too much water in the ground paste it will splutter while cooking and also takes a long time to cook. 
    2. The cooking time of almonds varies a lot depending on the type of stove as well as on the amount of heat you use to cook. Gas stove cook time might be less than an electric stove's cook time. This 15-20 mins is a ball park figure. 
    3. Another thing to note is the consistency of the kheer. The kheer should have a nice creamy almond base and at the same time you should be able to sip it from the glass. This is our preferred consistency. About 4 Cups milk will give you this consistency for the amount of almonds used in this recipe. Based on your preference adjust accordingly. 
    4. If you keep this for the next day, it might slightly get thick. So add cold milk and adjust. Don't use hot or warm milk or never reheat it again. 
    5. You can also use condensed milk in this recipe. If adding, reduce the amount of sugar and add it in step 3.  Generally adding condensed milk gives a body and base to a kheer.  In this case, the almond paste is enough to get a thick creamy kheer. 

    This recipe is for letter "B" under "Regional" theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


    Logo courtesy : Preeti

    View other "Desserts" recipes

    • Parangikai (pumpkin) Payasam
    • Ashoka Halwa - Thiruvaiyaru special delicacy
    • Beetroot Halwa - Ode to my Granny
    • Akkaravadisal | Indian Rice Pudding

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Reader Interactions

    Comments

    1. Saraswathi Tharagaram says

      October 02, 2013 at 8:31 pm

      My all time favorite, yummy yummy kheer..

      Reply
    2. Archana Potdar says

      September 20, 2013 at 12:45 pm

      Though I have heard about badam kheer never had it before. Love the kheer. Great pictures.

      Reply
    3. Suma Gandlur says

      September 18, 2013 at 9:47 pm

      Drooing here. Yummy kheer beautifully presented.

      Reply
    4. vaishali sabnani says

      September 04, 2013 at 11:45 pm

      Badaam in any form in Indian sweets is the best...I love the kheer ..it looks so creamy and yum.

      Reply
    5. Sandhya Ramakrishnan says

      September 04, 2013 at 5:23 pm

      badam kheer is my favorite oayasam. i make it often for my kids so that they can drink this instead of their regular milk in the evenings 🙂

      Reply
    6. The Pumpkin Farm says

      September 04, 2013 at 5:00 pm

      Nisha, it is very well made but almonds are tad bit fattening, so i may make this with a little more milk in it when I do, but it will work wonders for my little one

      Reply
    7. Rajani S says

      September 04, 2013 at 9:23 am

      Almonds can have all these great qualities, but its still a no-no with my son :(. May be this is a good recipe to make him like it...Fantastic pictures Nisha

      Reply
    8. Preeti Garg says

      September 04, 2013 at 8:18 am

      Kheer or pudding makes me hungry... Lovely

      Reply
    9. Nivedhanams Sowmya says

      September 04, 2013 at 6:12 am

      oh lovely!!! so soothing and delicious!!! irresistible drink!!

      Sowmya

      Reply
    10. Padmajha PJ says

      September 04, 2013 at 4:40 am

      One of my fav's. Looks rich and very tempting...

      Reply
    11. Sandhya Karandikar says

      September 04, 2013 at 3:52 am

      A rich and wonderful dessert.

      Reply
    12. Gayathri Kumar says

      September 04, 2013 at 3:39 am

      Looks very rich, creamy and delicious...

      Reply
    13. Harini-Jaya R says

      September 04, 2013 at 2:25 am

      Love it! One of our family fav!

      Reply
    14. Sapana Behl says

      September 04, 2013 at 2:23 am

      I love sweets and this badam kheer looks so rich and delicious !

      Reply
    15. Srivalli says

      September 04, 2013 at 1:07 am

      Very delicious...I love badam kheer..I think you managed to captivate everybody's interest..

      Reply
    16. Chef Mireille says

      September 04, 2013 at 12:47 am

      looks so thic k and creamy...mmmm

      Reply
    17. Sreevalli E says

      September 03, 2013 at 11:01 pm

      Delicious & inviting pudding..

      Reply
    18. Priya Suresh says

      September 03, 2013 at 7:14 pm

      I can die for a glass of badam kheer, highly inviting drink.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

    Learn more about me →

    First time visiting? Start Here ->

    If this is your first time, start by browsing the tabs at the top of the page or you can go through the index to find recipes categorically.

    Get to know the basics of Indian cooking

    Indian Basics 101 - Start here

    Footer

    ↑ back to top

    Copyright © 2022 Nisha Ramesh @ The Magic Saucepan

    Copyright

    Contact Us

    Privacy Policy