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    Home » Paayasam/Kheer » Badam/Almond Kheer – 300th post

    Badam/Almond Kheer – 300th post

    Posted on July 21, 2015 · Last Updated on November 19, 2015 · By Srividhya G · 10 Comments

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    This is my 300th post. I would have repeated this many times in my blog – It took me 5 years to complete 100 posts but less than 2 years to complete another 200. My blog underwent lot of changes in these two years. Blogger to WP hosted site and then to Self hosted site. I participated in blogging marathons and monthly marathons too and couple other challenges. The hard work didn’t go in vain, my blog was ranked 9 by Indiblogger. Thanks for all your support and encouragement.

    BadaamKheer

    Thought of posting a sweet recipe for my 300th post. So tried my hubby’s favorite recipe and here it is. Badam Kheer or Badam milk. It’s a simple recipe and it can be done quickly and its perfect for doing on festival day mornings also. The only thing is you need to remember to soak almonds. I prefer soaking almonds overnight. Its needs to soaked so that you can peel the skin easily. So planning is required for this dish. With few simple ingredients you can make rich and yummy kheer.

    BadaamKheer2

    Ingredients:

    • Milk – 3 cups + 2 tbsps (I used 2% milk)
    • Almonds – 25
    • Yellow food color –  2 drops (Optional, if you want to skip this include more saffron)
    • Safforn – a pinch
    • Sugar – ¾ cup (adjust according to your taste, For 1 cup of milk I took ¼ cup of sugar)
    • Water to soak almonds
    • Cardamom powder – ¼

    Steps:

    • Soak the almonds overnight and peel the skin.

    PeeledAlmonds

    • Start to simmer the milk.
    • Meanwhile grind the peeled almonds into a smooth paste by adding 2 tbsps of milk.

    AlmondPaste

    • When the milk is about to boil add the almond paste, elaichi powder       and sugar.
    • Mix well and let it simmer for couple of minutes.
    • Add the saffron and the food color (if using) and simmer for couple more minutes.
    • Turn off the heat and let it cool.

    AlmondMilkKheerBadaamMilk

    Thats it yummy badam kheer is ready. I like to serve it chilled. So after it gets cool I refrigerate them. You can serve in your preferred way.

    Notes:

    • You can soak the saffron in luke warm water or milk and add them. But I directly add them to milk.

    BadaamMilkCloseLook

    PS: As I am travelling I am yet to read other blog posts and comment. Hope to get back to all posts in august. :-)

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    Filed Under: Paayasam/Kheer Tagged With: almond kheer, badam kheer, badam milk, badam paal, sweet

    Reader Interactions

    Comments

    1. freakyveggie says

      July 22, 2015 at 6:36 am

      Yay ! Congrats on so many achievements Vidhya :) Keep it going :)

      Reply
      • Vidhya@VVK says

        July 28, 2015 at 8:23 pm

        Thanks FV :-)

        Reply
    2. docpadma says

      July 21, 2015 at 4:16 pm

      inniki Divya birthday. Try panna poren.
      enjoy travels!

      Reply
      • Vidhya@VVK says

        July 28, 2015 at 8:23 pm

        Thanks Padma.. Try paninela? Epadi vandadu? Belated bday wishes to divya.

        Reply
    3. Mullai Madavan says

      July 21, 2015 at 11:32 am

      Congrats Vidhya on your 300th post! Badam Kheer looks awesome… would like a cup!

      Reply
      • Vidhya@VVK says

        July 28, 2015 at 8:24 pm

        Thanks a lot Mullai. I will send you some for sure.

        Reply
    4. Chitra Jagadish says

      July 21, 2015 at 4:40 am

      Congrats Sri on your 300th post..and toothsome kheer… perfect dish to celebrate the occasion…

      Reply
      • Vidhya@VVK says

        July 28, 2015 at 8:25 pm

        Thanks a lot Chitra for your lovely words.

        Reply
    5. CHCooks says

      July 21, 2015 at 3:44 am

      Wow!! 300 posts eh :) Big congrats :) Here’s to many more awesome recipes :) Badam kheer looks super tasty :)

      Reply
      • Vidhya@VVK says

        July 28, 2015 at 8:24 pm

        Thanks a lot GB.. Missed you last week. We can meet next time for sure.

        Reply

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