Badam Kheer Recipe - Thick creamy dessert with a rich almond base.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almonds(आलमंड/बादाम), Milk(दूध)

Cuisine : Uttar Pradesh

Course : Desserts

Badam Kheer

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Badam Kheer checkout Badam Payasam , Badam Pista Kulfi , Almond Cookies , Almond Bar . You can also find more Desserts recipes like Aloe Vera Rice Kheer, Sabudana Kheer, Semiya Payasam, Orange Kheer. Or try out these recipes from Uttar Pradesh Cuisine like Dahiwale Aloo, Kachche Aam ki Kadhi, Barfi Parantha With Rose And Rabdi, Papri.

Badam Kheer Recipe - how to make Badam Kheer

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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Almonds 30

  • Milk 2 1/2 cups

  • Condensed milk 1/2 tin

  • Cashewnuts 15

  • Almond essence a few drops

Method

Step 1

Blanch almonds. Drain and peel them. Cut six to seven almonds into thin slivers for garnishing.

Step 2

Soak the remaining almonds and cashewnuts in one cup of hot milk for about half an hour. Grind to a smooth paste. Heat the remaining milk.

Step 3

After it comes to a boil add the condensed milk and stir. Add the almond-cashewnut paste and cook on medium heat, stirring continuously, for about five minutes or till the mixtures thickens a little.

Step 4

Remove from heat and add almond essence. Garnish with almond slivers and serve hot or cold.

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