157. Ramayana’s Badam kheer


157. Ramayana’s Badam kheer


For Blanching & Grinding Almonds
▢7-8 soaked almonds
▢250ml cup milk for grinding
▢half teaspoon honey
▢2 green cardamoms
▢2-3 strands of saffron

Rinse almonds and add them in a bowl. Then pour ⅓ cup hot boiling water. Cover and keep aside for 30 to 40 minutes..
Peel the almonds. You just need to press the skin and it comes out easily.
Take 3 to 4 of blanched almonds and slice them thinly.
Grinding Almonds
Add the remaining almonds in a grinder jar.
Next add honey seeds from green cardamoms.
Add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.
Grind till smooth. The almonds should be ground very well to a smooth consistency. If there are coarse particles or chunks, then it can be irritating to the throat.

Making Badam Kheer

Take 2.5 cups milk in a pan. Make sure that the pan is large enough so that the milk does not spill out while boiling.

Keep the pan on a low flame and begin to heat badam milk till it comes to a boil. Stir at intervals so that the milk does not scorch from the bottom.
Add saffron strands and stir.
Simmer on low flame for 3 to 4 minutes. Do stir at intervals.
Then add the almond paste. mix very well with a spoon.
Let the entire badam ki kheer come to a boil.
Then switch off the flame. Scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.
You can serve badam kheer hot, warm or chilled. While serving garnish badam ki kheer with the sliced almonds and a few strands of saffron.or you can add chopped fruits in chilled kheer

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