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Badaam Rabri

Badaam Rabri

anubhav mahajan
Super rich , creamy, luxurious almonds pudding, made with fresh almonds paste, cream, saffron and milk ,simmered slowly till it is at its best condensed form.
Cook Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine Indian, Indian, north indian, punjabi

Ingredients
  

  • 1 tbsp organic pure ghee
  • 1/2 cup soaked almonds soaked and skin peeled
  • 1/2 cup milk to make almond paste
  • 1/2 cup warm milk to dissolve saffron strands
  • 4 cups milk
  • 1/2 cup sugar you can adjust the qty of sugar, as per the sweetness you want
  • 1/2 tsp cardamom powder
  • 1/2 cup malai / clotted cream

Instructions
 

  • In one bowl, warm 1/2 a cup of milk, and add saffron to it.Keep aside.
    Badaam Rabri
  • Once the soaked almonds are ready and peeled, grind them with 1/2 cup milk to make a paste.
    Badaam Rabri
  • Now add ghee in a thick bottomed pan, and cook almond paste in it ,on slow heat for 15-20 minutes. You will know the almond paste is cooked, when the ghee is all absorbed, and the paste starts to reduce and thicken. It sticks to the spatula, leaving the pan. Keep stirring the paste, so that it does not burn or stick to the bottom.
    Badaam Rabri
  • Once the almonds paste is cooked, add saffron milk.Stir the paste and the milk nicely.
    Badaam Rabri
  • Add rest of the milk, and let it simmer on slow heat for almost 20-30 minutes. Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thicker in consistency, in the end.
    Badaam Rabri
  • Now add the cream /malai, cardamom powder and mix well. Let it simmer for another 5 minutes.
    Badaam Rabri
  • Add chopped almonds (optional), and sugar at last, and bring to a boil whilst stirring, and scraping milk off sides
    Badaam Rabri
  • Turn off the heat. put it in a bowl. Garnish with chopped almonds, rose petals and saffron starnds. Serve hot or chilled
    Badaam Rabri

Notes

  • Always use a thick bottomed pan for cooking this.
  • Do not forget to stir at regular intervals, and scrape off the milk of the sides and bottom of the pan, and mix well. You will have to keep doing this till the milk is reduced to more than half of the qty. It becomes really creamy and thick in consistency, in the end.
Keyword rabri, pudding, almonds, badaam