Name: Royal Almond Kheer | Rich & Creamy Badam Kheer Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 ¼ cups almonds; 3 ¾ cups milk; ½ cup Milk; ⅓ cup sugar; 3 cardamom pods; 1 pinch of saffron strands; 1 tbsp Thinly sliced pistachios; 1 Edible gold leaf

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Royal Almond Kheer, or Badam Kheer, is a luxurious Indian dessert. It is famous for its silky texture, rich nutty flavor, and floral aroma. This sweet dish is a staple for weddings and festive gatherings. It is made by simmering ground almond paste with whole milk, sugar, cardamom, and saffron. Soaked and peeled almonds create a velvety texture naturally. This thickens the milk without heavy cream, condensed milk, or artificial thickeners.

The badam kheer is gently cooked on low heat. This allows the warm spices to infuse deeply into the milk. The result is a balanced mix of delicate cardamom notes and a deep saffron fragrance.If you enjoy elegant, saffron-infused treats, you might also love our Saffron Crème Brûlée. And don’t forget to visit our friend’s channel to watch their recipe for Chestnut Cream with Chocolate and M&M Candies.

Garnished with thinly sliced pistachios and delicate edible gold leaf, this dessert delivers an extravagant presentation worthy of a royal feast. Ready in just 45 minutes of active preparation and cooking, this badam kheer can be served warm for a cozy comfort treat or chilled in individual bowls for a refreshing, creamy finish.

Creamy Royal Almond Kheer garnished with sliced pistachios, saffron strands, and a square of edible gold leaf, served in an ornate gold teardrop bowl on a wooden table.

Royal Almond Kheer | Rich & Creamy Badam Kheer Recipe

A delicious and creamy chestnut and chocolate puree dessert suitable for both children and adults. Layers of rich chocolate chestnut cream and white chocolate mascarpone are chilled to perfection.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine Indian

Servings

Ingredients

1 ¼ cups almonds soaked overnight and peeled
3 ¾ cups milk
½ cup Milk for blending
⅓ cup sugar
3 cardamom pods seeds crushed
1 pinch of saffron strands

For Garnishing:

1 tbsp Thinly sliced pistachios
1 Edible gold leaf

Instructions

Prep and Blend Almonds:

Soak almonds overnight (or for at least 8 hours). Peel the soaked almonds and blend with 1/2 cup milk until a smooth paste forms.

Heat Milk:

Add 3 3/4 cups milk to the pot and bring to a boil on Sauté mode, stirring constantly to prevent sticking.

Add Almond Paste:

Stir in the prepared almond paste continuously.

Simmer:

Cook on Sauté mode (low–medium) for 30 minutes, stirring often, until smooth and creamy.

Add Sugar:

Stir in 1/3 cup sugar and cook until completely dissolved.

Add Spices:

Stir in crushed cardamom seeds and saffron strands. Cook until fragrant, golden, and desired consistency is reached.

Garnish and Serve:

Garnish with thinly sliced pistachios and edible gold leaf. Serve chilled.

Notes

Meaningful Masala Tips

Why stir constantly while heating milk and adding almond paste?

Milk and nut pastes burn easily when left unattended at the bottom of a hot pot. Stirring continuously prevents scorching, ensuring your badam kheer stays smooth, creamy, and free of bitter burnt notes.

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