Serves: 4
Total Calories: 990
1. Prepare the dessert masala. Soak the almonds overnight in water to cover by 2 inches. Drain and peel the almonds, then transfer to a food processor and process to make a fine paste.
2. Place the milk in a medium wok or saucepan and bring to a boil over high heat. Add the puréed almonds and cook, stirring, over medium heat, 2 to 3 minutes. Reduce the heat to medium-low and cook until the pudding thickens, 20 to 25 minutes.
3. Mix in the sugar, cardamom seeds, and saffron and continue to simmer until the pudding is the consistency you desire, 10 to 20 minutes. Add more milk if the pudding is too thick. Transfer to a serving dish and garnish with dessert masala. Refrigerate at least 4 hours and serve chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond and Saffron Kheer Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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