June 22, 2013

Badam Kheer

Milk - 1 litre
Almonds - 20
Sugar to taste
Almond Essence - few drops
Yellow colour -  a pinch
Saffron - few strands
Cardamom Powder - 1/4 tsp
Edible Camphor (Pacha Karpuram) -  a pinch
Chironji (sara pappu) - 20 gm


  • Take 750 ml of milk in a vessel and bring it to boil in low flame.
  • Soak saffron in the remaining milk.
  • Soak almonds in warm water for 10 minutes then peel off the skin. Grind almonds coarsely by using little water.
  • Add this paste and sugar to boiling milk. Cook another 5 minutes, stirring continuously.
  • Remove from fire, then add saffron soaked milk, cardamom powder, chironji, almond essence, edible camphor and yellow colour. Mix gently.
  • Cool and keep it in refrigerator.
  • Serve chilled.

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