Almond/Badam Kheer and HAPPY NEW YEAR 2013!!!

I prepared this yummy kheer for my children today. Both were waiting eagerly during the photography session. Watching them rush and gulp  it down made me happy. Only one ladle of kheer is left for my hubby :)

Oh, and wish you lovely readers a very happy and prosperous new year.

Ingredients:
Almonds/Badam - 1/2 cup
Milk - 500 ml (Amul full cream)
Sugar - 1/2 cup (or as per taste)
Saffron strands - a pinch
Cardamom powder - a pinch (optional)
Warm milk - 1/2 cup (for grinding almonds)
Warm milk - 2 tbsp. (for soaking saffron strands)

For garnishing:
Saffron strands - few
Almonds (slivered) - few


Method:

Cover and soak almonds in hot water for 20 to 30 minutes.

Soak saffron in warm milk. Keep aside.

Pour the milk in a pan and bring it to boil.

Once the milk continues to boil, stir the milk. This is to avoid burning of the milk.

Meanwhile peel the skin of the almonds by pressing at the tip of the almonds.

Add the blanched almonds in the blending jar.

Grind them into a coarse or soft paste by adding half a cup of warm milk little by little.

When the milk becomes thick,....

..........Add the sugar and mix well.

Now pour the ground almond paste and mix well. Cook them for 5 to 6 minutes by stirring continuously.

Now add the saffron milk and cardamom powder. Mix well (Those black spots are cardamom seeds)

Pour the kheer in a serving bowl and garnish with saffron strands and slivered almonds. Serve hot in the cold weather and cold in the hot weather.

P.S. The photos during cooking were taken under different lighting conditions in some step-by-step photos.

Posted in: Sweet