BADAM KHEER - ALMOND PAYASAM

     Badam Kheer/Almond Payasam is a wonderful Kheer/Payasam prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms, Kewra Essence, Saffron, and finally served garnished with slivered Nuts & dried Rose Petals.  Badam Kheer is a traditional North Indian Kheer from AWADHI CUISINE - Once a rich dessert served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
     Indian dishes are prepared and served specifically to soothe your body according to the prevailing climatic conditions. Almonds/Badam with its skin has a heating effect on our body.  Soaking the Almonds in Cold Water/ Hot Water enhances specific properties which makes it suitable to be served for a particular Season. Soaking it in cold water and blanching it brings out the cooling properties, increases digestibility and its nutritional values.  Blanching Almonds in hot water brings out its warming properties.  Also, it is one of the easiest methods to blanch Almonds/Badam i.e. in hot water( for about 20-30 minutes). You can follow this method if you are in short of time. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Kheer during summer.
     Badam Kheer/Almond Payasam as such looks and tastes similar to Badam Milk/Badam Doodh, but what makes the difference is the consistency & texture.  Badam Kheer is creamier & thicker compared to Badam Milk. Badam Kheer is a simple dessert, which can be easily incorporated.  But the taste, flavour and richness of Badam Kheer make it an utter treat.  Simply serve it as a Dessert after a wonderful meal. Badam Kheer can also be served as a Naivedhyam during festive seasons.


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Cuisine - Awadhi Cuisine (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Soaking Time - 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time - 8-10 Hours in Cold Water  ( to release Cooling Properties)
Preparation Time - 20 - 30 Minutes


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HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Kheer/Almond Payasam:

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)
Kewra Essence  - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Soaking, Blanching and Peeling :

• For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
• For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
• Once soaked, drain the water and peel the Almonds.
• Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

• Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
• Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
• Can add some milk while grinding the Almonds/Badam.
• Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
• Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
• Drizzle the Kewra Essence and give a quick stir.
• Care should be taken that the mix does not scorch at the bottom. 
• Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

• Soak Almonds accordingly(in cold water/hot water).
• Grinding Cardamoms with Sugar yields a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Badam Kheer/Almond Payasam to your preference.
• Adding Kewra Essence is purely optional.
• Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
• Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.