Badam Kheer (Almond Milk Pudding)

Ingredients

• 200 g badam (almonds) (Soak in water overnight, peel before blending — peels make kheer gritty)
• 1.5 litres doodh (full-fat milk) (Do not use low-fat — the fat carries the almond flavour)
• 7 tbsp cheeni (sugar) (Start with 6 and taste — almonds add their own mild sweetness)
• 5 pods hari ilaichi (green cardamom) (Use seeds only — grind to a fine powder for smooth kheer)
• a generous pinch zaffran (saffron) (Soak in 3 tbsp warm milk for 15 minutes for a deep golden colour)
• 1 tsp gulab jal (rose water) (Add off the heat — don't cook it)
• 1/2 tsp kewra (screwpine essence) (Optional but gives authentic mithai-shop aroma)
• 15 pieces pista (pistachios) (Thinly sliced for garnish — don't skip, they're gorgeous against the pale cream)
• 2 tbsp badam slivers (almond slivers) (Reserve some whole almonds for topping before blending)
• 2 sheets chandi ka warq (silver leaf) (Optional — the ultimate showstopper garnish for special occasions)

Instructions

1. SOAK AND PEEL: The night before, soak almonds in enough water to cover. In the morning, pop each almond between your fingers — the skin slides right off. Reserve a handful of peeled almonds for garnish, then proceed with the rest.
2. MAKE THE ALMOND PASTE: Add the peeled almonds to a blender with 1/2 cup of the milk. Blend on high for 2-3 minutes until completely smooth with no graininess. Stop and scrape down the sides as needed. HINT: The smoother this paste, the silkier your kheer — don't rush the blending.
3. HEAT THE MILK: Pour the remaining milk into a heavy-bottomed degchi (pot) and bring to a boil over medium heat, stirring occasionally. Once boiling, reduce to a simmer.
4. ADD THE ALMOND PASTE: Pour the almond-milk paste into the simmering milk while stirring constantly to prevent lumps. Add the cardamom powder. Continue to cook on medium-low, stirring every few minutes, for 25-30 minutes until the mixture thickens.
5. SWEETEN AND ADD SAFFRON: Add sugar and stir until dissolved. Pour in the saffron milk — watch the beautiful golden swirls appear. Cook for another 5-8 minutes.
6. FINISH AND GARNISH: Remove from heat. Stir in rose water and kewra essence. Pour into serving bowls. Garnish with sliced pistachios, reserved almond slivers, and silver leaf if using. Serve warm or refrigerate for 3-4 hours for a chilled dessert.