Description
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.
Ingredients
Scale
- 12 almonds
- 1 litre of milk (use full cream milk for best results)
- 1 pinch of saffron (optional)
- 1/2 tsp of Everest milk masala or 1/4 tsp powdered cardamom powder
- 1/2 cup of sugar (adjust to taste)
Instructions
- 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 1/2 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.
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.
- Prep Time: 2 hours
- Cook Time: 15 mins
- Category: Drink