Archive for the ‘Badam Kheer’ Category

Badam Kheer

Tuesday, December 25th, 2012

BADAM ½ CUP
MILK 2 CUPS
SUGAR 3 TSPS
CARDAMOM (CRUSHED) 4
SAFFRON (SOAKED IN MILK) A PINCH

METHOD:

  1. Boil half a litre of water in a sauce pan. Add the almonds when water is boiling and cook for 2 minutes , remove from the flame and drain.
  2. Remove the skin of the almons and grind to a fine paste.
  3. Boil the milk in a thick bottomed pan. When the milk begins to boil add the almond paste and sugar and cook for 5 mins over a low flame stirring continuously.
  4. Remove from the flame. Add the dissolved saffron and the crushed cardamoms.
  5. Allow to cool and serve chilled.