Ingredients
Almond paste
- ½ cup (75g) raw almonds
- ½ cup warm milk (for blending)
Base
- 750ml full-fat milk (the remaining milk after blending)
- ¼ cup (50g) sugar — less than other kheers, as the almonds add body and a natural sweetness
- ¼ tsp cardamom powder
- Pinch of saffron strands, soaked in 2 tbsp warm milk
Garnish
- 2 tbsp slivered almonds
- 1 tbsp slivered pistachios
Instructions
Prep the almonds (overnight or 8 hours ahead)
- Place almonds in a bowl and cover with cold water. Soak overnight, or for at least 8 hours. They'll swell slightly and the skins will loosen.
- Drain, then blanch: pour boiling water over the almonds and let sit 1 minute. Drain and rinse with cold water. The skins should slip off easily when pinched — peel all of them. Skins left in will make the paste slightly bitter and gritty.
Make the paste
- Add peeled almonds to a blender with ½ cup warm milk.
- Blend on high for 2–3 minutes, stopping to scrape down the sides, until the paste is completely smooth — no graininess at all. If your blender struggles, add another tablespoon of milk. This is the most important step: run your finger through the paste and it should feel silky, not sandy.
Simmer
- Bring remaining 750ml milk to a boil in a heavy-bottomed pan over medium heat, stirring occasionally.
- Reduce heat to medium-low. Pour in the almond paste while stirring constantly — it will want to sink and stick to the bottom. Keep stirring for the first minute to incorporate fully.
- Simmer for 12–15 minutes, stirring frequently, until the kheer thickens to a creamy, pourable consistency. The almond paste makes it thicken faster than other kheers, so watch carefully toward the end.
Sweeten and finish
- Add sugar, saffron milk, and cardamom. Stir well and cook another 2–3 minutes until the sugar dissolves.
- Remove from heat. The kheer will thicken further as it cools.
Serve
- Transfer to small serving glasses or bowls — portions are typically small given the richness.
- Garnish with slivered almonds and pistachios.
- Serve warm, or cool to room temperature and refrigerate for at least 2 hours before serving chilled.
Storage
- Fridge: Up to 3 days in an airtight container. The almond paste keeps the texture stable — it doesn't break or separate. Serve cold straight from the fridge, or gently warm on the stovetop.
- Freeze: Not recommended.
Variations
- Rose water: Add 1 tsp rose water off the heat for a classic Mughlai flavor pairing with saffron and almond.
- Condensed milk: Replace 100ml of milk with sweetened condensed milk and skip the added sugar entirely. Results in a slightly sweeter, more caramelized flavor.
- Pistachio kheer: Substitute half the almonds with unsalted pistachios for a pale green, slightly earthier version. The method is identical.
Notes
- The overnight soak is strongly preferred over a quick blanch — soaked almonds blend more smoothly and the paste has a better flavor.
- If the paste is grainy after blending, pass it through a fine sieve before adding to milk. It's extra work but guarantees a silky result.
- The reduced milk quantity (750ml vs 1 litre in other kheers) is intentional — the almond paste adds significant body and the final dish would be too thick with a full litre.
- See also: Sooji Kheer for a quicker kheer that takes 25 minutes with no overnight prep.
Added Oct 6, 2026 · Updated Oct 6, 2026