Krishna Jayanthi Recipe: Delicious and yummy Almond(Badam) Kheer

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Krishna Jayanthi also know as Sree Jayanthi or Gokulashtami or Janmashtami or Krishnashtami is celebrated to mark the birth anniversary of Lord Krishna.
Krishna Jayanthi also know as Sree Jayanthi or Gokulashtami or Janmashtami or Krishnashtami is celebrated to mark the birth anniversary of Lord Krishna.

Krishna Jayanthi also know as Sree Jayanthi or Gokulashtami or Janmashtami or Krishnashtami is celebrated to mark the birth anniversary of Lord Krishna. The main dishes prepared for Krishna Jayanthi are Thattai, seedai (both salted and sweet version) murukku and aval payasam. I have compiled all the important recipes in one place to make festival cooking easier for all the people out there who celebrate the festival.

Almond Kheer

Let me start my first post in 2010 with a sweet dish. Badam Kheer is a delicious Indian dessert prepared with almonds. If this kheer is prepared in the manner as I have mentioned below, it can be stored even for 2-3 days in the refrigerator. If you are planning for some party, you can prepare this in advance and refrigerate it. Badam kheer can be served either hot or cold though tastes awesome when cold. It is very simple to prepare but tastes royal. Today we will learn how to make Badam Kheer/ Almond Kheer following this easy recipe.
badam kheer
badam kheer
Badam Kheer-Almond Kheer

Prep Time : 10 mins

Cook Time : 30 mins
Serves: 3-4
Recipe Category: Dessert-Almonds
Recipe Cuisine: Indian

Ingredients needed   Milk – 6 cups boiled milk
   Almonds/Badam -50 grams
   Cashew nuts -25 grams
   Sugar – 3/4 cup or as needed
   Cardamom – 2-3 powdered
   Saffron – 2-3 strands (mixed with a little milk)
   Chironji/saara parupu -10 grams (optional)
   Kesari colour – a pinch (optional)- mix it with a tsp of milk.

badam-kheer-recipe
badam-kheer-recipe
Method
Soak almonds and cashew nuts in warm water for 2 hours.
Take 4 1/2 cups of milk and simmer it till it reduces to 2 1/2 cups.
Peel the skin of almonds and grind it with a little milk along with cashew nuts to a coarse paste.
Mix this paste with the remaining 1 1/2 cups of milk and cook till the raw flavour goes.
Now mix both the milk together, add sugar and simmer till sugar dissolves. Remove from flame.
Add cardamom powder, saffron and kesari powder.
Fry chironji in a tsp of ghee and add to the Kheer to give a rich and royal taste.

Celebrate your New Year with this yummy and rich Badam/almond kheer.

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