I have been missing in action for quite a few days now, owing to a lot of things at the personal and work front. Looking at ways to reduce my stress and obviously blogging took a back seat – not that I was not cooking. I just didn’t want to add anything more to my existing worries and decided to take it slow. For those who don’t know me, I set myself some pretty high standards and when I fall short, I become my worst critic. I know I am not alone but then, I would like to say this to anyone who is in the same boat as me – it is okay to not achieve something, it is ok to fail over something to win something else. With all this said, let me jump into today’s recipe – Badam Kheer!
Since a few years, almonds are my go-to snack option when those hungry pangs hit me in the evening. So, there is always a good stock of Badam/Almonds in my pantry. On a lazy weekend afternoon, when I was craving for something sweet, the husband suggested that I make Badam Kheer. I have heard his stories on how my mother-in-law used to make him fresh badam milk during his school days and on that day, I decided to take him down his nostalgic memories.
Making this Badam Kheer at home is very simple and any day I would prefer making it from scratch than succumb to the ready-made powders from supermarket. As I always keep saying, you would clearly know what went into the making and you can control the level of sweetness too! In packaged stuff, there is less than 20% badam/almond and rest is sugar powder along with artificial flavors. In this recipe, I used kesar/saffron to bring out that natural color to my Badam Kheer along with cardamom powder to enhance the flavor. This is a very simple sweet to make at home but would sure win a lot of hearts, as it is quite delicious. I prefer having this Badam Kheer cold but others at home loved it warm. It thickens slightly as it cools down, making it a perfect dessert after a good lunch/dinner on weekends. Do give this recipe a try and I am sure you will not be disappointed!
If you like Kheer as much as I do, check out Carrot Kheer, Aval Payasam/Poha Kheer, Vermicelli Kheer/Semiya Payasam, Makhana Kheer, Mango Sago Kheer, Nungu Payasam, Apple Kheer recipes from my blog!
How to make Badam Kheer | Badam Payasam
📖 Recipe
Detailed step-wise picture recipe of making Badam Kheer | Badam Payasam
Recipe Notes
Instead of placing almonds in hot water, soak them in regular water for 1-2 hours. Adjust sweetness as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
