kesar badam kheer

Kesar Badam Kheer

A special kheer that gets a mellow flavour from golden pumpkin, almonds and saffron. Serves 6


  • cup whole almonds
  • 1 tbsp ghee
  • 200 grams grated yellow pumpkin
  • 2.5 cups whole milk
  • 1 sachet Kesari Saffron powder
  • ½ cup sugar
  • For garnish: 1 tbsp ghee, 8-10 cashewnut halves, 2-3 tbsp raisins, Saffron strands


  1. Soak the almonds in boiling water for  hour. Remove skins and keep aside.
  2. In  a pan, heat ghee and saute the pumpkin for 3-4 minutes. Add ¼ cup water, cover and cook the pumpkin until done.  Allow all the  water to evaporate.
  3. Grind the almonds with ½ cup milk and saffron powder to get a smooth puree
  4. Grind the cooked pumpkin with ¼ cup milk to get a smooth puree.
  5.  In a heavy bottomed pan, combine the  almond puree, pumpkin puree, remaining milk and sugar.
  6. Bring this to a gentle simmer for 5-7 minutes.
  7. Meanwhile, heat ghee in a small pan. Add cashews and raisins. Once cashews are golden brown, transfer it over the kheer. Garnish with saffron strands.
  8. Serve chilled or warm

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