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Badam Kheer Milk Drink

The reason why badam milk works as a great welcome drink is because it can be made the previous day and chilled overnight in the refrigerator, giving the flavors a chance to mingle and talk.
By Nagalakshmi Viswanathan

Badam Kheer Milk Drink

Badam Kheer will always remind me of having guests over. Well, not really guests but people from your extended family who always arrived with laughter, love, and gifts. I am guessing some of the other stuff they brought along was not really visible to my 10-year old eyes but I loved it when my parents entertained, and they did a lot of it while I was growing up.

Badam Kheer Milk Drink
 
Prep Time
Cook Time
Total Time
 
The reason why badam milk works as a great welcome drink is because it can be made the previous day and chilled overnight in the refrigerator, giving the flavors a chance to mingle and talk.
Author:
Recipe Type: Drink
Serves: 6
Ingredients
  • 12 almonds
  • 1 litre of milk (use full cream milk for best results)
  • 1 pinch of saffron (optional)
  • ½ tsp of Everest milk masala or ¼ tsp powdered cardamom powder
  • ½ cup of sugar (adjust to taste)
Instructions
  1. Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.
  2. Also soak the saffron in 2 tbsp cold milk (if using).
  3. Grind the almonds with ½ cup milk to a smooth paste.
  4. The paste should be fine and smooth when you rub between your fingertips.
  5. Cook this badam paste in a sauce pan on low heat until it starts to bubble. Let it simmer for 3-4 mins more. Then, add the remaining milk and let it come to boil. Continue to simmer.
  6. When the raw smell leaves the kheer (about 8-10 mins), add the sugar. The amount of sugar really depends on personal taste but amma always made badam kheer a bit on the sweeter side.
  7. Simmer for another 5 mins and then add the milk masala (or powdered cardamom) and soaked saffron. At this point, if you feel the badam milk is too thick, you can add more milk. Go with your preference.
  8. Stir through once and as it begins to boil again, remove from fire.
Notes
Badam Kheer can be served warm or chilled but we prefer it chilled and that’s the way it’s always served in our home. The milk masala has some pistachio bits which gives the badam milk a nice colour (it also has saffron but the flavour is not as deep as I’d like). You can add some slivered almonds or pistachios for texture if you don’t have milk masala in hand.
Nagalakshmi Viswanathan

Nagalakshmi Viswanathan

Nagalakshmi, aka Nags, is the cook, writer, and photographer behind Edible Garden. She loves most things edible, loves traveling to places just for the food, and hardly ever leaves home without her camera. Her specialties are Indian food, making baking look easier than it actually is, and finding new and unique ways to use her Kitchenaid. She lives in Singapore with her husband and a small herb garden in her balcony.

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Originally Published: May 29, 2013

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