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.
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. Tried this recipe?Let us know how it was!