Badam Kheer

I am here with yet another post and a resolve to be regular to read posts and to share mine. The past few months (read several) just went in a whirl. Days dawned and before I realised it was nightfall, so to say. Now even before you thought the year began, we have counted out sixty one days of 2011.

Today's post is one rich kheer. Every Indian home makes this if not often, on special occasions. The almonds and whole milk make it truly rich and nutritious for those who do not need to watch calories.

You just need three ingredients apart from garnish and some precious minutes of care while cooking.

The below recipe serves four and is slightly thick. If desired to have as a drink, you make add boiled and cooled milk which has been slightly sweetened to balance the addition.

Ingredients:

Almonds about 80 grams

Sugar 150 grams

Milk 500 ml + 100ml for grinding

Garnish:

Chopped mixed nuts slightly roasted

Few strands of saffron soaked in a few teaspoons of milk

Method:

Bring the milk to boil and allow to simmer for few minutes. Add to this the soaked saffron. Keep aside.

Soak the almonds in warm water for a few minutes and blanche them.

Grind the almonds to a fine paste adding milk. Rinse the jar of the blender and add the residue to the ground mixture.

Add two cups of water to the paste and place it in a heavy bottomed sauce pan. Cook over a moderate flame for about 20-25 minutes stirring at regular intervals, until the paste is rid of raw taste.

Add some of the above boiled milk if the paste thickens in a hurry.

Add the boiled milk and the sugar. Allow the sugar to dissolve and the mixture to blend well.

Remove from the stove. Add the garnish.

It is best served chilled.