@kitchen_diaries_by_zubda: Badami Kheer for Muharaam Niaz Badami Kheer is not your everyday rice kheer — it is richer, silkier, more indulgent, and deeply rooted in the royal culinary traditions of the subcontinent. The word badami means almond, and almonds here are not merely a garnish - they are the soul of this dish, ground into a velvety paste that weaves through every spoonful. At its heart, Badami Kheer is a slow-cooked milk pudding made with rice, whole milk, a generous quantity of almonds, khoya, and caramelised sugar. The rice is cooked and blended coarsely so it thickens the milk without becoming grainy. The almond paste adds a natural creaminess and a subtle nuttiness that sets this apart from a plain phirni or simple chawal ki kheer. And then there is the khoya - that reduced milk solids that melt right into the pudding and take it from delicious to absolutely unforgettable. The finishing touch that makes this recipe truly special is serving it chilled in a clay pot or plates - which adds a subtle earthiness and keeps the kheer beautifully cool. Full recipe on my site!

Kitchen Diaries by Zubda

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Thursday 25 June 2026 17:25:28 GMT