Badaam Kheer is one of my number one Pakistani/Indian treat recipes. It is basically the same as the English Rice Pudding, is not difficult to make and very famous in the Subcontinent. This smooth almond and rice pudding recipe is my interpretation of the conventional kheer (rice pudding) giving it more surface and wealth with the expansion of almonds.
What is Kheer?
Kheer) is a staple pastry of the Subcontinent district, which is ready on strict or merry events like Eid. It is additionally filled in as an after-feast dessert as well.
Kheer (rice pudding) is a thick and rich blend of fragrant basmati rice, cooked in improved milk enhanced with cardamom, saffAron, kewra pith or rose water. It is generally decorated with dried foods grown from the ground to add flavor and surface. For merry events kheer is frequently enhanced with palatable gold and silver leaf called Chandi Vark in urdu/hindi.
This recipe for Badam Kheer, Almond and Rice Pudding is like the customary rice pudding (kheer) however with the expansion of Almond glue in the cooking. It adds more lavishness to the kheer and lifts its thick and rich surface.
Rice Pudding has numerous varieties everywhere. Every district has it’s own exceptional turn to it for that credible provincial rice pudding yet the base fixings (milk, rice, sugar) are something similar.
What Is The Distinction Among Phirni And Kheer?
Like kheer, Phirni (firni) is likewise a sweet that is made utilizing comparable fixings, milk, sugar and rice. Anyway the thing that matters is in the cooking strategy, surface and serving.
Phirni (firni) is produced using ground rice while kheer is produced using entire basmati rice.The surface of Phirni (firni) is grainy yet creamier on account of ground rice while kheer has delicate rice grains.Phirni (firni) is constantly served chilled though Kheer can be served both, warm or chilled.
Fixings to make Almond and Rice Pudding
Almond and Rice pudding (Badam kheer) is one of the most straightforward treats to make with not many fixings. The fixings used to make it are straightforward and effectively accessible in the storage room. No basic food item races to make this velvety fantastic pastry.
Nitty gritty guidelines and estimations are in the recipe card underneath. To make Almond and Rice pudding, the fixings you want are – Almonds (Badam), Rice, Milk, Cardamom Powder, Sugar and Kewra water or rose water.
That’s the long and short of it, those are the main fixings you really want.
To embellish or enliven you can utilize any dry natural products or nuts. I utilized pistachio, almonds and palatable dried flower petals.
Step by step instructions to make Almond and Rice Pudding
Begin by washing rice submerged until it runs clear. Absorb the rice sufficient water for 30 minutesAlso, absorb the almonds enough high temp water for around 30 minutes. Eliminate the skin and crush the almonds into a smooth paste.In a weighty lined dish, add milk and cardamom powder. Heat to the point of boiling, decrease intensity and add rice.Cook on medium-low intensity, blending frequently until the combinations start to thicken.Add the Almond glue (Badam Glue) blend well and let it cook for a couple of additional minutes. Add sugar, blend well and keep cooking until Kheer thickens to wanted consistency.Remove from intensity and mix in Kewra Water or RosewaterServe Almond and Rice pudding (Badam Kheer) warm or chilled.Decorate with pistachio, almonds and dried flower petals
Ways to make Almond and Rice Pudding
I have utilized Basmati Rice to make this pudding. You can involve any white-rice instead of Basmati rice. Short-grain rice functions admirably as well. I view basmati rice as more fragrant.
Wash the rice enough prior to utilizing it since it helps eliminate the surface starch and it doesn’t become mush or tacky as it cooks.
Utilizing a pestle and mortar coarsely break the rice. I do this to get a grainy surface contrasted with cushioned rice in the pudding.
Slow-cooking the pudding draws out the flavor and gives kheer its velvety surface.
Mixing is key for a decent consistency kheer, and to try not to burn utilize a weighty lined container.
Badam Kheer (Almond and Rice pudding ) is a rich and velvety Pakistani treat of fragrant rice and almonds in improved milk, imbued with cardamom flavors.
All out Time
1 hr 30 mins
2 liter Full-fat Milk ((approx. 8 Cups))
1/2 cup Rice (basmati, doused)
1/2 cup Almonds (doused for the time being)
1/2 cup Almonds (doused for the time being)
1/2 Cup Sugar
1/2 tsp Green Cardamom (ground)
1/2 tsp Kewra Water or Rose Water
Drench the badam (almonds) in enough hot water for 30 minutes. Eliminate the skin and drudgery to make a smooth glue. Utilize little milk whenever required.
Wash the rice under chilly water until it turns out to be clear. Douse for 30 minutes. Channel and utilizing a mortar and pestal break them softly.
In a weighty lined skillet, heat milk over medium-high. Continue blending to forestall burning, until little air pockets structure around the edges. Decrease intensity to medium-low; add ground cardamom and rice.
Cook on medium-low intensity, blending frequently until the combinations begin to thicken. Around 30 minutes.
When the blend has begun to thicken and rice are cooked, add badam glue (almond glue) and keep on cooking for an additional 20 minutes. Continue to mix frequently as it cooks.
Presently add sugar and mix until it is broken down. Cook for an additional 15 minutes or until its thick and velvety or to wanted consistency.
Eliminate from intensity and mix in Kewra water or rose water.
Spoon Badam Kheer (Almond and Rice Pudding) in to a serving dish
Embellish with fragmented almonds, Pistachios, Almonds and Eatable dried flower petals
erve warm or chilled
Capacity: Badam kheer can be refrigerated as long as 3 days (before embellish). Any extras can be put away in a water/air proof holder.