Badam Kheer

Name: Badam Kheer
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 7 servings
Cuisine: Indian (Punjab)
Ingredients: 35g almonds (approximately 30 whole); 600ml full fat milk; 120ml cold milk (for grinding); 35g sugar; 3 green cardamom pods; pinch saffron strands; 30g silvered almonds or pistachios (garnish)

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 5. Badam Kheer recipe

⏱️35 minPrep

🔥10 minCook

🕒45 minTotal

🍽️7Serves

🧺 Ingredients

👩‍🍳 How to make Badam Kheer

Soak almonds (30 mins, hot water): Pour hot water over almonds, let sit 30 minutes (visual cue: skins loosen easily).
Peel & rinse (5 mins): Remove skins by rubbing between fingers (visual cue: brown skin separates easily), rinse well.
Grind paste (5 mins): Combine peeled almonds with saffron strands, sugar, cardamom, and cold milk. Grind into smooth paste (visual cue: completely smooth, no graininess).
Boil milk (2 mins, high heat): Bring 600ml milk to rolling boil on medium flame (visual cue: milk rises in pot, steam visible).
Add paste (1 min): Stir in almond paste slowly, mix well to combine (visual cue: mixture becomes light brown, creamy).

📖 Cultural notes

Badam Kheer is a premium festive dessert in Punjab, served during weddings and celebrations, symbolizing richness and hospitality due to the expensive almond ingredient. ---

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