Badam Kheer

1. 1

   Soak almonds in boiling water for 4-6 hours. Drain and peel almond skins off. Chop enough to make 1 tablespoonful (for garnish later) and set aside. Grind remaining almonds into a smooth paste.

2. 2

   Soak saffron in lukewarm milk for a few minutes. In a heavy-bottomed wok, cook milk until reduced by half. Add almond paste, sugar and cardamom, stirring occasionally. Continue cooking another 10-15 minutes, until mixture thickens to desired consistency.

3. 3

   Cool completely and keep in the refrigerator. Serve chilled badam kheer garnished with almond pieces.

No additional tips available.