Almond Milk Pudding
Badam ki Kheer
This delicious recipe comes from Monica's mother. It is so simple to make that even a beginner can make it. Serves 6
Ingredients
- 1 cup almonds (blanched almonds or almond powder can be used instead)
- 1 1/2 tbsp. ghee or clarified butter
- 2 cups milk
- 1/2 tsp. green cardamom powder (illaichi)
- Sugar to taste, approximately 2 1/2 tbsp. (you can use sugar free substitute instead)
- 1 tbsp. semolina or rice powder, if needed*
Instructions
- Soak almonds in hot water or heat in microwave for 1-2 minutes. Leave to cool. Peel of skin.
- Grind almonds in a blender with milk from the measured amount, until smooth.
- Heat ghee in a karahi or wok
- Add almond paste and fry on low heat, until light brown in colour and a roasting nut aroma arises from the wok. Do not cook on high heat, otherwise almond paste will burn very quickly.
- Add milk, bring to boil and continue simmering, stirring frequently, until it thickens to a custard like consistency. If it looks too thin after some time, add semolina dissolved in 2-3 tbsp. of milk. Cook until custard like consistency.
- Add sugar and cardamom powder and mix.
- Garnish with a few chopped almonds.
- Serve warm. You can serve chilled, but it is traditionally eaten warm.
Notes
- *If too runny, you can thicken it by adding 2-3 teaspoons ground rice powder dissolved in cold milk during boiling. The end product should have similar consistency to rice pudding/kheer or custard.
- For a sugar free version, use sweetener instead of sugar. Add it after the milk has cooled down.