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Preshana’s Almond Kheer

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Kheer is a rice pudding popular in the Asian subcontinent..
I chose to toast my almonds and grind them with the skins on.I ground they long enough to still have some crunchy bits.This pudding can be serve all year around as it tastes delicious warm or chilled.

1 litre Milk
20-25 Almonds
2 tsp cornflour
1/4 cup Sugar
Cardamom Powder – a generous pinch
Saffron – a pinch

Heat milk in a thick bottomed pan. Boil and simmer until milk for 10 minutes.
Soak saffron and cornflour in 1 or 2 tbsp of warm milk. Keep this aside.
Grind almonds to smooth paste.Keep this aside.
Add sugar to milk and mix well. Let it boil in simmer for a few mins.
Now add the badam paste and mix well. Let it boil in simmer for 3-5 mins. Make sure to scrap the bottom and edges often.
At this stage add cardamom powder and saffron , cornflour,milk. Mix well.
Simmer until desired thickness is reached
Garnish with chopped almonds and serve hot or cold!!

Adjust sugar according to your preference.
After adding the almond paste, it will start thickening.
Make sure to mix well often, else it will get burnt in the bottom and spoil the whole taste.
Cardamom powder and saffron give a nice flavour.
I would recommend not to skip both.
If u are using almonds with skin, soak it in warm water for 15-30 mins.
Peel the skin and then proceed with the rest of the procedure.

Prepared, tried and tested by: Preshana Singh‎

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