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 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.
- 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)
- Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.
- Also soak the saffron in 2 tbsp cold milk (if using).
- Grind the almonds with ½ cup milk to a smooth paste.
- The paste should be fine and smooth when you rub between your fingertips.
- 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.
- 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.
- 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.
- Stir through once and as it begins to boil again, remove from fire.