Authentic Almond Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Kheer Recipe – Saffron Cardamom Indian Dessert

Introduction

Oh, Kheer! Is there anything more comforting? This Almond Kheer (Badam Kheer) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s creamy, fragrant, and just…happy food. This isn’t just a dessert; it’s a hug in a bowl. I’m so excited to share my version with you – it’s a little bit of tradition, a little bit of love, and a whole lot of deliciousness!

Why You’ll Love This Recipe

This Almond Kheer is special because it’s surprisingly simple to make, despite tasting incredibly luxurious. It’s perfect for celebrations, a cozy night in, or just when you need a little sweetness in your life. The saffron and cardamom give it such a beautiful aroma and flavor, and the almonds add a lovely texture. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 1 cup almonds (about 150g)
• 2 cups water (480ml)
• 2.5 to 3 cups milk (600ml – 720ml) – I prefer full fat for the richest kheer!
• 5 tablespoons sugar (75g) – adjust to your sweetness preference
• 4 green cardamoms
• 2.5 cups milk (600ml) – for simmering
• 10 to 12 saffron strands

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

• Quality of Almonds: Use good quality almonds! I like to use Californian almonds, but any variety will work. The fresher, the better.
• Saffron Varieties: Saffron is the star here. Kashmiri saffron is considered the best, but it can be pricey. Spanish saffron is a good alternative. A little goes a long way, so don’t skimp, but you don’t need a huge amount either.
• Cardamom Freshness: Freshly cracked cardamom pods are essential. The aroma is so much more vibrant than pre-ground cardamom. Gently crush the pods with the flat side of a knife, then remove the seeds.
• Milk Type – Full Fat vs. Low Fat: While you can use low-fat milk, full-fat milk really makes this kheer extra creamy and decadent. It’s a treat, after all! You can also experiment with a mix of both.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to prep the almonds. Blanch them in hot water for about 30-40 minutes. This makes the skins slip off easily. Once cooled, peel the almonds and slice a few for garnish – we’ll use those later!
2. Now, in a blender, combine the peeled almonds with about ½ cup of milk. Grind them into a super smooth paste. Add a little more milk if needed to get a nice, creamy consistency.
3. In a heavy-bottomed pan, simmer 2.5 cups of milk over medium heat. Add the saffron strands and stir continuously. This prevents the milk from scorching and helps release the beautiful color and flavor of the saffron.
4. Once the milk is simmering gently, add the almond paste. Stir constantly! This is important to prevent lumps.
5. Add the sugar and crushed cardamom seeds. Continue to cook for 3-4 minutes, stirring all the time, until the kheer thickens to your desired consistency. Remember it will thicken a bit more as it cools.
6. Finally, garnish with the sliced almonds and a few extra saffron strands.

Expert Tips

• Stir, Stir, Stir! Seriously, constant stirring is key to a smooth, lump-free kheer.
• Heavy-Bottomed Pan: Using a heavy-bottomed pan prevents the milk from sticking and burning.
• Don’t Boil Vigorously: Keep the heat on medium and simmer gently. A rolling boil can cause the milk to curdle.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk like almond milk or cashew milk. It won’t be exactly the same, but it’s still delicious!
• Sugar-Free Option: Substitute the sugar with a natural sweetener like stevia or monk fruit.
• Spice Level Adjustment: My friend, Priya, loves adding a tiny pinch of nutmeg for a warmer flavor. Feel free to experiment!
• Festival Adaptations: During Diwali, I sometimes add a few chopped pistachios and cashews for extra richness. For Holi, a sprinkle of rose petals makes it extra festive.

Serving Suggestions

This kheer is wonderful served warm or chilled. I personally love it chilled on a hot summer day. It’s delicious on its own, but you can also serve it with a side of fruit or a sprinkle of chopped nuts.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk when reheating.

FAQs

• Is it necessary to blanch the almonds? Yes, blanching removes the skins, which can make the kheer slightly bitter.
• Can I use almond extract instead of almonds? While you can use a teaspoon of almond extract, it won’t have the same depth of flavor as using real almonds.
• How do I prevent the kheer from sticking to the bottom of the pan? Constant stirring and a heavy-bottomed pan are your best friends!
• What is the best way to store leftover kheer? In an airtight container in the refrigerator for up to 3 days.
• Can I make this kheer ahead of time? Absolutely! It actually tastes even better the next day after the flavors have had a chance to meld.