|
Badam (Almonds) |
20-25 |
|
Milk |
1 liter (5 cups) |
|
Rice |
¼ cup |
|
Sugar |
1 cup |
|
Ghee |
1 tsp |
|
Cashew |
10 |
|
Elaichi (cardamom) powder |
½ tsp |
|
Yellow Food Colour or saffron (optional) |
1 – 2 pinch |
Method:
- Soak badam in hot water for 15-20 minutes. Remove the skin.
- Soak Rice for ½ to 1 hour.
- Grind badam and soaked rice into smooth paste using little milk. Keep Aside
- Boil the milk till reduced in ¾ quantity. Lower the flame add the badam / rice paste
- Mix well and cook it/boil it for 15 minutes, now add sugar and boil it for another 10 minutes
- Now add elaichi powder & yellow food colour / saffron. Switch of the flame
- Heat ghee in a thick bottomed kadai/vessel add cashew and fry for 1-2 minutes.( Do not brown the cashew) in low flame.
- Remove fried cashew from the ghee and add it to the badam kheer
- Mix well and chill it & serve cold.
Tip:
- Cooking in low flame tastes better
- Variation: Along with cashew (10 nos) add 10 nos badam de-skinned, cut into thin slices/grated. (Do not fry them in ghee), add to the badam kheer along with elaichi powder – boil this for 5-6 minutes.
