badam kheer recipe | badam payasam | almond kheer (2024)

FAQs

What is difference between payasam and kheer? ›

Kheer is particularly popular in India, and it is commonly served at Muslim and Hindu festivals and special occasions. There are numerous regional names for kheer, and in southern India it is sometimes called payasam, which is from the Malayalam word peeyusham, meaning “ambrosia” or “nectar.”

Badam Kheer – Badam Payasam is a creamy, rich and delicious Indian pudding made with almonds, milk, sugar, cardamoms and saffron. This dessert tastes divine and is great to make for any celebrations or festive occasions. Badam Kheer is made much similar to the popular Indian beverage badam milk or Badam Paal.

Boosts energy: Badam milk is a rich source of protein, which can help boost energy levels and provide sustained energy throughout the day. Improves brain function: Almonds are a good source of vitamin E, which is important for maintaining healthy brain function.

Badam Kheer Mix, Packaging Type: Packet, Packaging Size: 500 Gram at Rs 4500/pack in Kanpur.

Mythical roots. Many legends surround the humble payasam, known as kheer in northern India. The dessert, made by boiling milk, sugar and rice, is said to have originated 2,000 years ago in the eastern Indian state of Odisha, and is associated with the building of the Konark Sun Temple there.

The acidity in the jaggery will curdle the milk if they boil together. If adding raisins to the kheer, add it at the end after switching it off the flame. The acidic nature of raisins may curdle the hot milk. Using whole fat milk also helps in preventing curdling.

Soak the almonds overnight or up to 2 days.

They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.

The answer to your question is very simple. Almond cultivation is very expensive. It is a single harvest crop and the average annual produce is only around 2000lbs per acre. It is also a delicate product and needs special attention every step of the way during cultivation.

Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind.

When you consume too many almonds, your body absorbs too many minerals and vitamins, which can cause gastrointestinal issues like nausea, abdominal pain, diarrhoea, and constipation. Additionally, it could cause weight gain and obesity. It may cause serious allergies and conflict with your medications.

Who should not take badam? ›

Eating almonds is contraindicated in the following conditions: If you have a history of nut-allergy or are prone to allergies.

Almonds reduce cholesterol

By boosting the levels of Vitamin E in your bloodstream antioxidants are formed that prevent your cells from developing cholesterol. Thus consuming a handful of almonds daily can generate more Vitamin E into your blood stream and this can also save you from the risk of developing cholesterol.

For most adults, a serving of 20 to 23 almonds is sufficient each day.

Mamra Badams are richer in oil when compared to other almond types and are beneficial in increasing the good cholesterol. Mamra Badams are full of monounsaturated fatty acids that can elevate the levels of “good” cholesterol, or high-density lipoproteins (HDL). Therefore, mamra badam has good cholesterol.

Mamra Badams are the most expensive variety of almonds. They are mainly grown in Iran, Afghanistan and the valleys of Kashmir.

Kheer, a thicker version of Payasam which is also mentioned in Ayurveda. It has various synonyms such as Payasam, Kshirika, Paramannam. A literary reference about a similar dish made with millets and milk is mentioned which was prepared in Gujarat, India, in 14th Century BC.

Kheer, also known by other names such as kheeri or payasam in some regions of India, is a sweet dish that appears to be popular all over the country.

payasam (uncountable) Kheer (South Asian rice pudding).

Decoding the difference between a payasam and pradhaman, Vidhya explains, “Payasams are usually made with milk, involving a single boiling process and are offered as part of the naivedya at temples. Pradhamans are usually made with jaggery and coconut milk, and are usually double-boiled.