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
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*
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.
*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.