Saturday, April 10, 2010

Badam kheer

Ingredients:

  • Almond (Badam / vadhumai): 1/2 cup
  • Milk: 2 cups
  • Sugar: 3 tbsp
  • Cardamoms (yelaichi / yelakkai): 5
  • Saffron (Kesar / kungumappoo): a pinch


Method of preparation:

  • Mix saffron in warm milk.
  • Crush the cardamoms.
  • Boil 500 ml of water in a sauce pan.
  • Add the almonds and cook for 2 minutes.
  • Remove from flame and drain.
  • Remove the skin of the almonds and grind to a fine paste.
  • Boil the milk in a thick bottomed pan.
  • Add the almond paste and sugar.
  • Cook for 5 minutes under low flame with constant stirring.
  • Remove from flame.
  • Add the saffron in milk and the crushed cardamoms.
  • Allow to cool.
  • Serve chilled.

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