By now I’m sure you would have known that I’m really crazy about saffron. Most of the dessert recipes I’ve posted so far have saffron as a key ingredient. The color and flavor that you get from it is simply out of the world. Why do you think I named the blog as ‘7 Saffron Street’ ?
I have observed my mom make Badam Kheer since the time I was a little girl. My mom created this tradition of making a dessert when something new gets added to the family; be it furniture or an appliance or precious jewelry or anything. She’ll offer the dessert to her favorite deity before beginning to use the newly purchased item. This was her way of thanking God for the things we enjoyed in life, small or big. I have inherited this simple tradition from my mom and I see it as my way of thanking/remembering her for all her unconditional love, timeless sacrifices and incessant blessings. I extend this to anything and everything that gives me happiness, not restricting it to only purchases.
Today, I made our family’s favorite Badam Kheer to celebrate the occasion of my father’s coming to the US to visit us. It is a big dream come true for me to have him here with us. I’m such a happy person now and here’s a great dessert recipe that I’m sharing with you to celebrate it. Cheers!
Prep Time: 15 mins (not including the time to soak almonds)
Cook Time: 30 mins
1 cup raw almonds
2 cup sugar
4 cup whole milk
1 cup heavy cream
1 teaspoon saffron
1/4 teaspoon cardamom powder
Soak almonds in hot water for two hours and peel. Meanwhile, soak saffron in one cup of milk for about the same time. This allows the saffron to impart a beautiful yellow color to the milk. Grind almonds into a smooth paste adding the cup of saffron milk little by little.
In a large (tall) pot, add sugar, cardamom powder and half a cup of water and bring it to a boil. Stir and let the sugar dissolve completely. When the syrup gets nice and bubbly, add the almond paste to it. Keep stirring (or whisk) and allow the almond paste to get nicely incorporated into the sugar syrup. The syrup could get frothy and rise up quite a bit during this process. Using a tall pot helps to contain the syrup within it as it rises. Continue to cook under medium heat for about five minutes.
Turn down heat to simmer and gently mix in the milk and heavy cream. Turn off heat and let it cool. Refrigerate for 3-4 hours before serving. Tastes fabulous when served ice cold!