Badam Kheer | Almond Kheer | How to Make Badam Kheer | Festive Recipes

Badam Kheer / Almond Kheer #Recipe

This Badam Kheer /Almond Kheer is inspired by the traditional Kheer which is an Indian rice pudding. Instead of rice, I have used coarsely ground almonds in this badam kheer recipe.

On most festive and special occasions in India, Kheer finds a place in the menu. Be it a birthday or an occasion like Raksha Bandhan. There are many version of Kheer - the one with rice being the most common and popular. You can also check out my Carrot and Almond Kheer recipe here.

Sadly, I do not get to make kheer often at home as DH doesn't like it much. But, whenever I make it for myself, I make 2-3 servings and enjoy a bowl of kheer with every meal. I like my kheer to be creamy with cardamom and saffron, and there should be lots of dried nuts in it.

So, when I chose 'Festival/ Special Day' theme for week 4 of BM#78, I decided to make badam/almond kheer. With Raksha Bandhan around the corner, I think the recipe fitted the bill perfectly. This Badam Kheer is actually quite rich and should be served in small portion size.

Let's check out how I made Badam Kheer/ Almond Kheer from scratch.

Badam ki Kheer / Almond Kheer Recipe

Serves 4

Ingredients:

1-litre full-fat milk
3 tbsp condensed milk
1 tbsp sugar
¼ cup almonds
2 cardamoms, powdered
10 strands of saffron, soaked in 1 tbsp milk
Almond slivers, chopped pistachios of garnishing

Process:

1. Soak almonds in water for an hour. Drain the water after an hour and soak them in hot water for 5 minutes. Peel off the skin from the almonds and grind them into a rough paste.

2. Boil milk in a deep non-stick pan. Let it simmer on low to medium flame for about 15 minutes, such that the milk reduces to about 3/4th volume.

3. Add the almond paste and boil the milk for another 7-10 minutes. Depending on how thick and creamy you like the kheer, you can boil it for another 10 minutes or so.

4. Add the condensed milk and sugar and stir well. Add cardamom and saffron milk. Stir again and take it off heat.

5. Let it cool down and then you can transfer it to a serving bowl and keep in the fridge to chill.

6. Serve it chilled with almonds and pistachio garnishing.

Notes:

1.       If you do not have condensed milk, you can skip it and add more sugar for sweetness. I had some leftover condensed milk so I used it in the recipe.

2.       This kheer takes best when served chilled.

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Chocolate Truffles ~Sinfully Delightful ~ For 100th post | How to Make Chocolate Truffles | Chocolate Recipes

Chocolate Truffles #Recipes

These Chocolate Truffles are the ultimate treat for any chocolate lover. Intensely chocolatey they just melt in your mouth, leaving behind a tantalizing chocolate flavour in your taste buds.

I am so delighted to post my 100th blog post today. And co-incidentally the festival of Raksha Bandhan is also today. I have a younger brother but he is miles away from me today. So, through this post, I am conveying my wishes and love to him and a virtual treat!

For those who are not aware of this Indian festival here is a brief introduction.

"Raksha Bandhan is a festival primarily observed in India, which celebrates the relationship between brothers and sisters. The festival is observed by Hindus, Jains and Sikhs. The central ceremony involves the tying of a rakhi (sacred thread) by a sister on her brother's wrist. This symbolizes the sister's love and prayers for her brother's well-being, and the brother's lifelong vow to protect her." (Source Wiki).

As I am writing this 100th post, I feel as if I have achieved an important milestone!  Till date, I have posted a number of book reviews and some recipes too. Thank you all for supporting me on this blog journey!

Without much ado, here is today's recipe ~ Chocolate Truffles!

Adapted from here

How to Make Chocolate Truffles

Ingredients:

100gm semisweet chocolate, cut into small pieces

125gm milk chocolate, cut into small pieces

120 ml double cream

2 tablespoons butter, cut into small pieces

Dutch-Processed Cocoa Powder for coating.

Makes about 25-30 truffles depending on size.



Process:

1. Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.

2. Heat the cream and butter in a small saucepan over medium heat. Bring it to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.

3. Stir with a rubber spatula until smooth. Make sure the chocolate has melted. If not, microwave it for 20-30 seconds.

4. Cover and place in the refrigerator overnight to make the truffle mixture firm.

5. Place your coating cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator.

6. With a spoon or melon baller or a small ice cream scoop form the chocolate into round or misshaped bite-sized balls. Greasing your palms slightly helps in the process.

7. Immediately roll the truffle in the coating and place on a parchment-lined baking sheet or tray.

8. Cover and place in the refrigerator until firm. Bring to room temperature before serving.




Looking for some other chocolate dessert ideas, check out

Eggless Chocolate Molten Lava Cake
Coffee and Chocolate Pudding

Enjoy! Thanks for stopping by! Cheers!