Badam Kheer

I am not a kheer/payasam person. Whichever way you look at me. But there are a few that I love. Vermicelli and Cream of Wheat (Rava/Sooji) I can relish. The rice, sago and other varieties I really don't care much for. I have never made them and would jump at the idea of eating it should someone offer it to me. I do have a liking for the amchi kheers like Madgane, but I hardly ever make the stuff.

Having said all this, I must admit that there is one beauty that never fails to make me go weak at the knees. I love it so much that I can have it everyday (like that's going to happen!). I even had it served at my wedding as one of the desserts for the muhurtam lunch. (Yes, I had a traditional banana leaf lunch and a traditional banana leaf reception dinner too!) The first time I had this was many years ago. My parents had returned after Appa's brief stint in Eindhoven, Holland and we suddenly had more almonds than we could use. After S and I got married, we somehow never had almonds at home. About 6 months ago, we got a packet of almond slivers from my cousin in Canada. And recently, I decided to buy a packet. And the very next day, I made badam kheer.

1/4 cup Almonds, soaked overnight and peeled
1 tbsp Cashews, soaked overnight
1/2 can Sweetened Condensed Milk (Milkmaid/Mithai Mate)
4-5 cups Milk (I used a litre)
1 tbsp Clarified Butter (Ghee)
2 tsp Raisins
2 tsp Cashews
a pinch Saffron, dissolved in some milk

To garnish (Optional):
Almond Slivers
A few saffron strands

Grind the soaked almonds and cashews to a fine paste adding a little milk.

Bring the milk to a boil in a large vessel and add the condensed milk to it. Keep stirring until the mixture is even (else you'll have burnt condensed milk). Add the cashew-almond paste and the saffron paste and simmer the mixture for about 10-15 minutes. It will begin to thicken nicely.

In a small frying ladle, heat the clarified butter and add the raisins and cashews and fry for a minute or two. Add to the milk mixture.

Garnish with the almond slivers and the saffron strands, if using.

As we complete 13 months of marriage today, I send my favourite kheer to Sunita for her Think Spice... Think Saffron event.

My last post was about how I've been inspired. Now I'd like to introduce someone who has been inspired by me and my blog. My friend and neighbour, S, has just started her own food blog. Please visit http://thedreamingcook.blogspot.com/ and give her the encouragement she needs.

I'm off to the Himalayas again for a weekend of treks and white water rafting. I'll see you all when I get back. Have a happy Dassara.