Badam Ki Kheer (Spiced Almond Milk)
The perfect sweet treat for all seasons, with a delicate balance of flavors and textures.
Badam Ki Kheer is a traditional Indian dessert that brings together the goodness of almonds, the richness of milk, and the aromatic touch of cardamom, saffron, and jaggery. Whether served chilled on a hot summer day or enjoyed warm on a cozy winter evening, this dessert is nourishing, delicious, and incredibly satisfying. Almonds, known for their high protein content, provide both a health boost and a deliciously smooth texture, making this kheer a great option to enjoy as part of a balanced diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Almonds (Badam) | 1 cup (soaked in warm-hot water for about 30 minutes) |
| Jaggery | 1/4 cup (adjust to taste) |
| Milk | 2-1/2 cups |
| Cardamom Pods (Elaichi) | 3 pods (or seeds) |
| Chopped Almonds (Badam) | As required |
| Chopped Cashew Nuts | As required |
| Chopped Pistachios | As required |
| Saffron Strands | A few strands |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
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Prepare the Almonds: Begin by soaking the whole almonds in warm-hot water for about 30 minutes. Once the almonds are soft, peel off the skin. Grind the peeled almonds along with the cardamom pods into a fine, smooth paste using a little milk.
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Infuse the Saffron: In a separate small bowl, mix the saffron strands with 2 tablespoons of warm milk. Set it aside so the saffron can release its color and fragrance.
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Cook the Milk and Jaggery: In a medium saucepan, bring the milk to a gentle boil. Add the jaggery and stir to dissolve completely, ensuring that the jaggery integrates fully into the milk without any lumps.
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Add the Almond Paste: Once the milk and jaggery mixture is boiling, add the ground almond paste into the pot. Stir continuously to prevent the mixture from sticking to the bottom of the pan or burning. Maintain a low flame while boiling.
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Simmer the Kheer: Allow the kheer to simmer gently, stirring frequently to avoid burning. Keep the flame low and let the mixture cook for a few minutes, allowing the flavors to meld and the kheer to thicken slightly.
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Finish the Dish: Once the kheer reaches your desired consistency, remove it from the heat. Stir in the saffron-infused milk for a beautiful color and rich flavor. Add the chopped almonds, cashews, and pistachios for crunch and texture. Adjust sweetness, if needed, by adding more jaggery at this stage.
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Serve: You can serve the Badam Ki Kheer warm for a comforting winter dessert or chill it for a refreshing summer treat. Either way, this rich and creamy dessert is perfect for rounding off a meal.
Serving Suggestions
For a complete Indian meal experience, serve your Badam Ki Kheer as a dessert following dishes like Dal Makhani, Paneer Butter Masala, Phulka, Jeera Rice, and a light, crunchy Satvik Carrot Sprout Salad. This dessert pairs wonderfully with the richness of Indian curries and flatbreads.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-220 kcal |
| Protein | 5-6 g |
| Carbohydrates | 30-35 g |
| Fat | 7-9 g |
| Fiber | 2 g |
| Sugar | 15-18 g |
Note: The nutritional information is an approximation and may vary depending on the specific ingredients used, particularly the type of jaggery and milk.
Why You’ll Love This Recipe
Badam Ki Kheer is more than just a dessert—it’s a comforting, nutritious treat that fits perfectly into any occasion, from a family gathering to a festive celebration. The creaminess of the milk, the richness of the almonds, and the delicate sweetness of jaggery create a harmonious blend of flavors, while the saffron and cardamom elevate it to a truly special dessert. Plus, it’s easy to make and can be enjoyed warm or cold, making it versatile for all seasons!
