Almond Khir - Indian Almond Pudding

Indian puddings or khirs tend to be very liquid and they are often spiced with saffron and cardamon.These spices help to neutralize the mucous- forming properties of milk.


40 whole almonds , soaked overnight and peeled

5 cups of milk or coconut milk

1/4 teaspoon cardamom

1 teaspoon of nut

1 pich of saffron

1 cup jaggary (unprocessed sugar from sugar cane ) or 1/2 to 2 tablespoon stevia

1 tablespoon ghee ( a clarified oil made unsalted butter that has been gently cooked and milk solids removed )

Soak the saffron in 1 tablespoon warm water for 10 minutes.Put the almonds in a blender woth 1 cup of the milk and blend until liquefied. Bring the remaining 4 cups of milk to a boil and add the cardamom, nut ,soaked saffron and blended almonds. Stir the jaggary ( or stevia) abd ghee. Cook for 5 minutes at a gentle boil, stirring occasionally . Serve warm.

*You can add also a pinch of dry ginger

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