Badam kheer

Happy Ugadi, Tamil New year and Vishu to all!! Celebrate this festival season with Badam kheer. A rich creamy kheer garnished with cashew and raisin.

Ingredients:

Milk – ½ litter
Sugar – 7 to 9tbsp
Badam – 10 numbers
Cashew – 6 to 7 numbers
Pinch of cardamom powder

For garnishing:

5 to 6 cashews fried in 1tsp ghee.
5 5ot 6 raisin fried in ghee.

Method:

Soak badam and cashew for 1hour in water.
Peel off the badam skin. Ground badam and cashew to coarse paste and keep aside.
Add the milk to a saucepan or a heavy bottom pan.
Boil them till they reach the semi thick consistency, let say 15 to 20min.
Add sugar and keep on string the milk to avoid overflow.
Now add the grounded paste. Let them boil for another 5min.
Add pinch of cardamom powder before removing from the stove.
Refrigerate and serve chill, garnishing with fried cashew and raisin.

Note: Keep some boiled milk handy to add while serving, if the kheer becomes thick.