I learned how to make Badam Kheer (Almond Milk) from my mother a long time ago. It is a mainstay for many holidays and get-togethers. Rich in taste, Badam Kheer is prepared from ground almonds, milk, sugar, cardamom, and saffron and is served hot. Last year, my daughter introduced me to a variation, by making raw almond milk without milk and sugar. It’s served cold, and is very light and refreshing! Now I make this often for friends and family.
I soaked the almonds in water for over 8 hours and then blended with dates and vanilla pods. Then I sifted using cheese cloth and served it chilled. I also made another batch with cardamom and saffron to give it the Indian touch!
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