Badam Kheer or Badam Milk

Badam Kheer or Badam Milk -

Badam Milk or Badam Keer is a terrific dessert which takes away your breath when served chilled.

Ingredients:

12 almonds
1 liter of milk (use full cream milk for best results)
1 pinch of saffron (optional)
1/2 tsp of Everest milk masala or 1/4 tsp powdered cardamom powder
1/2 cup of sugar (adjust to taste)

Method:

1. Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.
Also soak the saffron in 2 tbsp cold milk (if using).
2. Grind the almonds with 1/2 cup milk to a smooth paste.
The paste should be fine and smooth when you rub between your fingertips.
3. Cook this badam paste in a sauce pan on low heat until it starts to bubble. Let it simmer for 3-4 mins more. Then, add the remaining milk and let it come to boil. Continue to simmer.
4. When the raw smell leaves the kheer (about 8-10 mins), add the sugar. The amount of sugar really depends on personal taste but I always prefer badam kheer a bit on the sweeter side.
5. Simmer for another 5 mins and then add the milk masala (or powdered cardamom) and soaked saffron. At this point, if you feel the badam milk is too thick, you can add more milk. Go with your preference.
6. Stir through once and as it begins to boil again, remove from fire.

Badam Kheer can be served warm or chilled but we prefer it chilled.

The milk masala has some pistachio bits which gives the badam milk a nice color (it also has saffron but the flavor is not as deep as I'd like). You can add some slivered almonds or pistachios for texture if you don't have milk masala in hand.