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Straight from the Mughal Kitchen: Badami Kheer
Straight from the Mughal Kitchen Badami Kheer
"This rich and creamy kheer can be made within minutes and served with chopped nuts and silver foil to make your festivals extra special. Its an Indian and Arab cuisine famous for its mouth watering favours and also known for its eye catching serving style.. as it is vegga dish any one can have it. Desserts have never been so delicious and kheer is famous in all the festivals of india. See the recipe and try the best Indian dessert. Happy Cooking."
Serves3 people
Preparation Time15 min
Chilling Time20 min
Cooking Time15 min
Slow Cooker Time LOW50 min
Cooking Vessel Size4 x 4 vessel
Ingredients
- 1 (1-1/2-pound) 200g sugar 1 cup coarse rice powder Saffron Paste of 150g almonds (blanched, de-skinned and pureed along with ½ tsp saffron) 2ltrs milk Almond and Pistachios (for garnish)
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Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
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Remove the skin of the almonds and grind to a fine paste.
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Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
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Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
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Allow to cool and serve chilled.
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