Harpal Singh Sokhi
Badam Ki Kheer is a creamy dessert that is extremely popular in India. Chef Harpal Singh Sokhi brings this recipe from M ... Read More
Preparation Time
8-10 Min
Cooking Time
20-25 Min
Meal Type
dessert
Difficulty
MEDIUM
For Badam Ki Kheer
1 cup soaked and peeled almonds
1 litre milk
2 tbsp almond paste
1 tsp cardamom powder
1 tsp saffron
1 cup sugar
1-2 tbsp ghee
1 tbsp raisins
1-2 tbsp chopped almonds
1-2 tbsp chopped cashewnuts
3-4 tbsp khoya
pistachio flakes
In a mortal & pestle, grind the soaked and peeled almonds.
Heat milk in a kadhai, add almond paste to it and beat the mixture.
Add crushed almonds to it and boil the milk for 15 min.
Reduce the flame and add cardamom powder, saffron and sugar to it and keep stirring.
In a pan, roast chopped almonds, chopped cashews and raisins in ghee. Add these to the almond kheer along with khoya.
Take out the kheer in a bowl, garnish with pistachio flakes and serve.
Badam Ki Kheer is a milk-based delicacy. Chef Harpal brings this recipe from Mathura, the holy city where milk-based sweets are plenty and popular.
As the name suggests, Badam Ki Kheer is made from almonds (Badam), milk and ghee. The chef adds little bit of khoya to it which makes it thicker.
The creamy, luscious Badam Ki Kheer garnished with pistachios is a true delight from the holy city of Mathura.
