Shahi semiya badam kheer recipe

Preparation Time : 15 mins | Cooking Time : 40 Mins | Serves: 4-5

Milk 1 liter Badam | almond 20 Sugar 4-5 tbsp Semiya | Vermicelli 1/3 cup Saffron 2 pinches Edible camphor a very small drop (optional) Cashew nuts few Ghee 2 tsp

shahi badam semiya kheer - 1

Method:

  • Roast the semiya in little ghee till golden brown. I used roasted semiya so i skipped this step.
  • Soak badam in hot water for 10 minutes and take out the skin.
badam kheer - 2
  • In a pan add the roasted semiya and add the milk to this.
  • Keep this in a medium flame and continue to stir this to avoid it getting burnt.
  • Let this cook for 10- 15 minutes till the milk boils and starts reducing in quantity.
semiya kheer 3 - 3
  • Grind the almonds with sugar into a fine paste, if needed add 1-2 tblsp of milk while grinding.
  • Simmer the flame to the lowest and add the ground badam sugar mix to the pan.
semiya kheer 1 - 4
  • Soak the saffron in 2 tblsp of hot milk for 3 minutes.
  • Add this to the pan and mix well.
semiya kheer 2 - 5
  • Fry cashew nuts in ghee and add it to the kheer. Switch off the flame.
badam kheer 6 - 6
  • Add edible camphor at this stage and mix well.
  • Kheer is ready to serve. Serve hot or cold according to your preference.
Shahi Badam Semiya kheer - 7
  1. After adding badam mixture keep the flame very low and switch it off in 3-4 minutes.
  2. Else it will curdle.
  3. Adding edible camphor is optional but highly recommended. Do not add more than a very small pinch.