| Fixings: 1/2 container Almonds 1 tablespoon Ghee, discretionary 1½ containers Full Fat or Low Fat Milk 2½ tablespoons Sugar (or to taste) 1/4 teaspoon Cardamom Powder (Elaichi) 4-5 Saffron strands (kesar) Water MethodPut almonds in a bowl and pour 1 container bubbling water over it.Give them a chance to sit for around 5-6 minutes, exchange to a colander or strainer and deplete off water. Wash them with 1-container typical cool water. Presently, you can undoubtedly peel them. On the off chance that the skin does not turn out effortlessly, again rehash the procedure Course Granulate whitened almonds with 1/4 glass water and make a smooth glue. Warm 1 tablespoon ghee in a non-stick container and include almonds glue Cook it over low fire while mixing always until light darker, approx 5-7 minutes. Include drain, blend well and convey it to bubble over high fire. When it begins bubbling, lessen fire to medium and include sugar, saffron strands and cardamom powder. Cook for 4-5 minutes while mixing constantly. Expel skillet from fire and let it cool at room temperature. Exchange it to individual serving dishes or one huge bowl and place in fridge for 60 minutes before serving. Chilled badam kheer is prepared for serving. |
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