Recipe By supritee BADAM KHEER.... ¼ cup almonds or 35 almonds... ⅓ cup water for soaking... ¼ to ⅓ cup milk for grinding... 5 tablespoons sugar or add as required 4 chotti elaichi... 2.5 cups milk... 10 to 12 strands of Kosar... Procedure: Soak, blanch and peel almonds... Take 3 to 4 of blanched almonds and slice them thinly... add the remaining almonds in a grinder... add 5 tblsp sugar, seeds from 4 green cardamoms.... add ¼ to ⅓ cup milk... milk can be chilled or at room temperature... grind till smooth....the almonds should be ground very well to a smooth consistency....if there are coarse particles or chunks, then it can be irritating to the throat.....take 2.5 cups milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.... keep the pan on a low flame and begin to heat badam milk till it comes to a boil... stir at intervals so that the milk does not scorch from the bottom.... add saffron... simmer flame for 3 to 4 minutes.....do stir at intervals.... add the almond paste..... mix very well with a spoon..... let the entire badam kheer come to a boil.... switch off the flame... scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.... serve badam kheer hot, warm or chilled.... garnish badam kheer with the sliced almonds and a few strands of saffron....
raj Raj
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Badam Ka Kheer

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Recipe By supritee

BADAM KHEER....
¼ cup almonds or 35 almonds...
⅓ cup water for soaking...
¼ to ⅓ cup milk for grinding...
5 tablespoons sugar or add as required
4 chotti elaichi...
2.5 cups milk...
10 to 12 strands of Kosar...
Procedure:
Soak, blanch and peel almonds...
Take 3 to 4 of blanched almonds and slice them thinly...
add the remaining almonds in a grinder... add 5 tblsp sugar, seeds from 4 green cardamoms....
add ¼ to ⅓ cup milk... milk can be chilled or at room temperature... grind till smooth....the almonds should be ground very well to a smooth consistency....if there are coarse particles or chunks, then it can be irritating to the throat.....take 2.5 cups milk in a pan. make sure that the pan is large enough so that the milk does not spill out while boiling.... keep the pan on a low flame and begin to heat badam milk till it comes to a boil... stir at intervals so that the milk does not scorch from the bottom.... add saffron... simmer flame for 3 to 4 minutes.....do stir at intervals.... add the almond paste..... mix very well with a spoon..... let the entire badam kheer come to a boil.... switch off the flame... scrape the evaporated and dried milk at the sides of the pan and add them in the kheer....
serve badam kheer hot, warm or chilled.... garnish badam kheer with the sliced almonds and a few strands of saffron....

Added to Food — 5 years ago

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