Badam Kheer (Almond and Rice pudding ) is a rich and creamy Pakistani dessert of aromatic rice and almonds in sweetened milk, infused with cardamom flavours.
Cuisine: Indian, Pakistani
Author: Hirra Pervaiz
2litreFull-fat Milk(approx. 8 Cups)
1/2tspKewra Water or Rose Water
Soak the badam (almonds) in enough hot water for 30 minutes. Remove the skin and grind to make a smooth paste. Use little milk if required.
Wash the rice under cold water until it becomes clear. Soak for 30 minutes. Drain and using a mortar and pestal break them lightly.
In a heavy-bottomed pan, heat milk over medium-high. Keep stirring to prevent scorching, until small bubbles form around the edges. Reduce heat to medium-low; add ground cardamom and rice.
Cook on medium-low heat, stirring often until the mixtures start to thicken. About 30 minutes.
Once the mixture has started to thicken and rice are cooked, add badam paste (almond paste) and continue to cook for another 20 minutes. Keep stirring often as it cooks.
Now add sugar and stir until it is dissolved. Cook for another 15 minutes or until its thick and creamy or to desired consistency.
Remove from heat and stir in Kewra water or rose water.
Ladle Badam Kheer (Almond and Rice Pudding) in to a serving dish
Garnish with slivered almonds, Pistachios, Almonds and Edible dried rose petals
Serve warm or chilled
Storage: Badam kheer can be refrigerated up to 3 days (before garnish). Any leftovers can be stored in an airtight container.Substitute: You can use almond flour in place of Almond paste to make this kheerVegan: Make this vegan by substituting full-fat milk with almond milk.
Badam Kheer (Almond and Rice Pudding) https://ticklethosetastebuds.com/badam-kheer-pakistani-almond-and-rice-pudding/