Almond Kheer | Badam Kheer | South Indian Recipes

Almond Kheer is a recipe of kheer made by south indian people. Any dish made utilizing almonds is unfailingly rich, very befitting eminence!

Almond Kheer

 Keep the flavors, for example, cardamom to a base in this formula, in order to highlight the smooth, calming surface and kind of almonds. True 'badam kheer' made the south indian way precludes cardamoms and nutmeg and utilization a squeeze of crude camphor and saffron (both included after the kheer is uprooted from the flame. In any case on the off chance that you don't discover crude camphor, fuss not; only proceed with this formula as it may be!

Fixings

• 3/4 glass almonds (badam)
• 5 measures (1 liter) milk
• 1/2 glass sugar
• 1/2 tsp cardamom (elaichi) powder (discretionary)
• 1 tsp nutmeg (jaiphal) powder (discretionary)
• 1 tsp saffron (kesar) strands

Strategy

• Soak the almonds in heated water for 2 hours. Channel, uproot the skin and mix in a blender to a fine glue. Keep aside.
• Boil the milk in an overwhelming bottomed vessel till it is diminished to ¾ of its amount, while blending ceaselessly.
• Add the almond glue, sugar, cardamom powder, nutmeg powder and saffron, blend well and stew for 5 minutes, while blending consistently. Keep aside.
• When it cools totally, refrigerate at any rate for 2 hours.
• Serve chilled.