Soak almonds overnight.Peel the almonds. You just need to press the skin and it comes out easily.
Take 20-25 of blanched almonds and slice them thinly or cut into halves.Now soak the remaining almonds in one cup hot milk.Blend them into paste.

Take milk in a pan. Make sure that the pan is large enough so that the milk does not spill out while boiling.
Keep the pan on a low flame and begin to heat badam milk till it comes to a boil. Stir at intervals so that the milk does not scorch from the bottom.
Add 10 to 12 saffron strands,cardamom and stir.
Simmer on low flame for 3 to 4 minutes. Do stir at intervals.

Then add the almond paste. mix very well.
Keep it on simmer until gets thicker.Add sugar.
Then switch off the flame. Scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.

You can serve badam kheer hot, warm or chilled. While serving garnish badam ki kheer with the sliced almonds,half almonds and a few strands of saffron and pistachio.