Tuesday, February 10, 2015

Badam Kheer - Milk - Almond Flavored Milk

Growing up we were made to drink milk two times a day. The milk unlike the pasteurized milk we get here in the US was fresh and not quiet as thick. Even then by around 7th or 8th grade milk ceased to be something I wanted to drink any more. There were a few things that made milk palatable of which I remember the MAS Badam Powder mix (I think it was called MAS Badam powder). The smell of cardamom and the taste of badam made it easy to drink.

While DD does not complain DD2 does not seem like the smell or taste of plain milk. She drowns the smell out with Ovaltine. The body requires Calcium and a glass of milk supplies about 1/3 of that requirement. If milk is not your thing a few of the food items that might help in getting your dose of Calcium are - Spinach, Collard Greens, Salmon with small bones or white beans. Here is a an article in the Washington Post about Cow's Milk and alternatives.

While as adults it is probably good thing to avoid milk I am not sure that active kids avoiding drinking milk is necessarily a good thing. I noticed these small cans of MTR badam milk at the Indian store and bought a couple of those and the kids seemed happy drinking those up without any problem. Making badam milk is not that big a deal and I wouldn't mind having some of that either ;) so decided to make some.

I let the milk thicken a bit which increases the taste quotient but that is not a required step. A quick badam milk should perhaps take half the time specified here.

Heat water in a sauce pan till it comes to a boil, turn off the heat, soak the almonds for about 5 minutes. Remove the skin by pressing between your finger tips.
Heat milk in a thick bottomed pan, while that is happening get the almond paste ready.
Blend the almonds to a paste. Add a couple of tbsp of milk to the saffron in a small cup and let it steep.
Add the blended paste to the milk that has been boiling for about 20 minutes and mix so there are no lumps. Add the saffron milk.
Add a tbsp of sugar to the cardamom pods and powder.
Finally add sugar and let it boil for another 5-10 minutes and turn off the heat.

Badam Kheer - Milk
Preparation Time:10 minutes
Cooking Time:25 - 30 minutes
  1. 1 cup of raw almonds
  2. 3 cups of milk (I used whole milk, any milk should be fine)
  3. 3 cardamom pods
  4. 1 tsp of saffron threads
  5. 1 cup of raw sugar

  1. Add milk to a thick bottomed pan and in medium low flame heat the milk. Add a steel spoon to the pot (this is a trick my grandma used to do to prevent milk from sticking to the bottom) and stir at regular intervals. Boil the milk for about 15-20 minutes or so.
  2. While the milk is heating heat a sauce pan of water and when it comes to a boil turn off the heat and add the raw almonds to it. In about 5 minutes or so it should be easy to peel of the skin.
  3. Add a couple of spoons of the hot milk to the peeled almonds and blend to a smooth paste.
  4. Add a tbsp of sugar to the cardamom pods and powder them using a coffee grinder or blender.
  5. In a small cup add a few tbsp of milk and the saffron strands and let it steep for a few minutes.
  6. Add the blended almond paste and mix it into the milk so there are no lumps.
  7. Add the saffron milk to the boiling milk, followed by cardamom powder and sugar. Mix well and let it slowly boil for another 5-10 minutes. Turn off the heat.
  8. Badam milk can be served warm or chilled.

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