Almond kheer (badam payasam)

Name: Almond kheer (badam payasam)
Total time: 5400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 3/4 cup almonds / badam; 3 cup hot water (for soaking); 1 tsp ghee / clarified butter; 5 cashew / kaju (chopped and rosted); 2 tbsp raisins / kishmish(rosted); 5 cup milk; 1/2 tsp saffron / kesar; 1/4 cup sugar; 1/4 tsp cardamom powder; 2 tbsp pistachios (for garnishing); 1 tsp butter; 1/4 cup milk; 1/2 cup milk powder

Jyoti Prakash Assudani @cook_24726422

#thc
#week12
#thcweek12
#kheer

rich, creamy and tasty milk-based dessert pudding made with almond paste and full cream milk. it is a traditional indian dessert recipe, made especially during festival seasons or during celebrations and occasions. the recipe is very similar to the traditional rice-based kheer as the rice is replaced by almond paste. badam kheer

#thc
#week12
#thcweek12
#kheer

Jyoti Prakash Assudani @cook_24726422

#thc
#week12
#thcweek12
#kheer

Saved

Ingredients

1 hrs 30 minute

6-7 servings

for almond paste:
3/4 cupalmonds / badam
3 cuphot water (for soaking)
for kheer:
1 tspghee / clarified butter
5cashew / kaju (chopped and rosted)
2 tbspraisins / kishmish(rosted)
5 cupmilk
1/2 tspsaffron / kesar
1/4 cupsugar
1/4 tspcardamom powder
2 tbsppistachios (for garnishing)
for instant mawa / khova:
1 tspbutter
1/4 cupmilk
1/2 cupmilk powder

Saved

Steps

1 hrs 30 minute

1

Firstly, soak ¾ cup almonds in hot water for 30 minutes.
peel the skin of badam.
transfer to the blender, and blend to smooth paste adding milk as required.
now in a large kadai heat 1 tsp ghee and roast 5 cashew and 2 tbsp raisins.
roast until the nuts turn golden brown. keep aside.
2

In the kadai add 5 cup milk and add ½ tsp saffron.
stir well and get the milk to a boil.
simmer and boil for 15 minutes or until the milk thickens.
now add prepared almond paste and stir well.
boil for 5 minutes or until the milk thickens and turns creamy.
3

Meanwhile, prepare the khova by heating 1 tsp butter and add ¼ cup milk.
stir well making sure butter and milk are combined well.
now add ½ cup full cream milk powder.
keeping the flame on low, stir continuously.
the mixture starts to thicken.
after 5 minutes, the mixture starts to separate from pan.
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
4

Now crumble the khova. alternatively, use ½ cup of store brought khova / mawa.
add the crumbled khova to milk and mix well.
5

Boil for 3 minutes or until the texture turns creamy.
further add ¼ cup sugar, stir and boil for 2 minutes.
also add ¼ tsp cardamom powder, fried nuts and mix well.
finally, enjoy badam kheer garnished with few chopped badam and pistachios.