By : Deepa Sujesh

30 almonds
3 cups full fat milk
sugar as needed (3 tbsp)
3 green cardamom
Pinch of saffron / kesar (skip if using food color)
1 tbsp. ghee to fry nuts
2 tbsp chopped nuts (cashews, pistas and almonds for garnishing)


Soak almonds at least for 4 to 5 hours. Peel the skin and grind to a smooth paste with some milk, elaichi, saffron and sugar.
boil milk on a medium flame.When the milk comes to a boil, add ground almonds bring it to a boil.
Cook for few mins stirring. When it begins to bubble, simmer until it reaches a desired consistency.
Heat ghee in a pan and fry the nuts. Pour it over the kheer.Serve badam kheer warm or chilled.


Adjust the condensed milk and milk quantities as needed, since the consistency and sweetness totally depends on the kind of condensed milk and milk that you use.
Once the kheer cools down, it thickens, so you can add some fresh milk to adjust the consistency

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