Ingredients and Method to make Slow cooker badam kheer
1/2 cup unsalted raw almonds
6 cups of whole milk
1/2 cup sugar
1/8 tsp cardamom seed powder (elaichi)
2 generous pinches of saffron
Soak almonds in hot water for 2 to 3 hours. Remove, peel the skin and grind to a smooth paste with a little milk. Keep this aside.
Place balance of the milk in a slow cooker and set the slow cooker to cook on high for 4 hours.
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After 3 hours, add almond paste, sugar, saffron and cardamom powder and allow to simmer for another hour.
Remove from heat, cool and serve warm or chill in the refrigerator and serve chilled.
Notes:
If you want to make this on the stove top, place milk in a large heavy bottomed pan and allow to simmer on low to medium low heat, stirring frequently to avoid burning. When the milk has reduced to half, add almond paste and other ingredients and allow to simmer for another fifteen minutes or so. Remove and serve warm or chilled.
1/2 cup unsalted raw almonds
6 cups of whole milk
1/2 cup sugar
1/8 tsp cardamom seed powder (elaichi)
2 generous pinches of saffron
Soak almonds in hot water for 2 to 3 hours. Remove, peel the skin and grind to a smooth paste with a little milk. Keep this aside.
Place balance of the milk in a slow cooker and set the slow cooker to cook on high for 4 hours.
The copyright of this content belongs to Veginspirations.com
After 3 hours, add almond paste, sugar, saffron and cardamom powder and allow to simmer for another hour.
Remove from heat, cool and serve warm or chill in the refrigerator and serve chilled.
Notes:
If you want to make this on the stove top, place milk in a large heavy bottomed pan and allow to simmer on low to medium low heat, stirring frequently to avoid burning. When the milk has reduced to half, add almond paste and other ingredients and allow to simmer for another fifteen minutes or so. Remove and serve warm or chilled.
