Badam Kheer & Meethe Pude/ Almond Pudding & Indian Pancakes

Badam Kheer and Meethe Pude/ Almond Pudding with Indian Pancakes

🎼 Lagi aaj Saawan ki fir woh jhadi hai🎼
🎶रिमझिम रिमझिम रूमझूम रूमझूम🎶
Pitter Patter
Pitter Patter
If there’s one thing that surely takes back to your childhood, it’s Rain. I bet you must be smiling now :)
Baarish or Rains bring back those nostalgic childhood memories. How as kids we used to enjoy bathing in rain, making small paper boats, playing in mud with friends, swinging in the park with friends!!
(Woh Mummy ka dantna ki sardi lag jaayegi aur fir pyaar se garam chai pilana and saath mein pakode khilana.)
I still remember my Mother scolding me for going out in the rain, only to then lovingly offer me some tea and snacks to keep warm in the cool weather!

The Monsoon season or Saawan ka Maheena, as popularly known in India, is not only the rainy season but also a very auspicious month in Hindu calender.

If Festivals and festivities are present, then special delicacies can’t be far behind. There are so many scrumptious recipes which are a must have during this time. Beyond pakores, Kachoris, samosa and other savories, the rainy season showers you with a varieties of desserts too, like ghewar, feni, malpuas, kheer, sevai, andarsa balls, fresh coconut sweets and many more monsoon special stuffs.
Kheer is rice and milk pudding.
Instead of making Rice kheer (Because it’s already on my blog, check here- Shahi Rice Kheer) I made Badam ki kheer or Almond Pudding.
Trust me the taste was heavenly. The meal was polished in no time.

Here’s the recipe for both of these delicious desserts. You can make them separately too. You can enjoy the hot Pudas with some pickle and a cup of steaming hot tea. Believe me, the taste of sweet pudas with sour pickle is like a party for your taste palate.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Yields: 6-7

Whole wheat flour- 1 cup
Water- 1.5 cups
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon
Fennel seeds- 1 teaspoon
Saffron strands- 8-10
Ghee/ Clarified Butter/ Oil- For frying (as per required)
In a pan put water and sugar.
Keep it over medium heat.
Keep stirring till the sugar gets completely dissolved in water.
Slightly crush the fennel seeds.
Add in crushed fennel seeds, cardamom powder and saffron strands in the water.
Turn off the heat.
Allow the water to cool.
When the sugar mixture is completely cooled add the flour.
Whisk everything well to make a smooth, lump free batter.
Adjust the consistency of the batter according to the desired thickness of the pooda.
Next, heat a non stick pan and lightly grease it with oil or ghee.
(I prefer using non stick pan over traditional tawa or griddle because this way the use of oil/ghee will be minimal and the chances of sticking of batter to the pan will be also less)
Pour about two ladlefuls of batter on the hot pan and spread it gently into about 5-6 inches round disc.
Cook it on low medium heat. Drizzle some oil/ghee on the pooda.
Once the top part seems to be no longer raw, flip the pooda and cook it from the other side too.
Drizzle a little oil around the edges.
Cook the pooda till both the sides are nicely crisp and golden brown.
Serve immediately with kheer.

Badam ki kheer or Almond Pudding is a very scrumptious, delicious and creamy kheer/ Pudding made with Almond paste, milk and aromatic spices.

Preparation Time: 1-2 hours (includes soaking time for almonds)
Cooking Time: 30 minutes
Serves: 5-6

INGREDIENTS:
Almonds- 1 cup
Milk- 1 liter
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon
Saffron strands- 15-20

For Garnishing-
Slivers of Almonds, Cashews and Pistachios
Saffron strands
Dried Rose petals

DIRECTIONS:
For making badam kheer you have to soak almonds in enough of water either for 4-5 hours or overnight.
But to hasten the process you can soak them in hot water for about 1.5-2 hours, like the way I did.

After that peel the skin of all almonds.
With the help of a blender, blend the peeled almonds to a smooth paste adding milk as required.
Meanwhile, put milk in a pan and let it come to a boil.
Take 2 tablespoons of milk from the hot milk and dissolve saffron strands in it.

Keep stirring the milk and let it reduce on low heat for another 4-5 minutes.
After that, add prepared almond paste and stir well.
Let it cook on low heat stirring continuously until the milk thickens and turns creamy.
Next, add sugar, cardamom powder, dissolved saffron strands and mix well.
Cook for another few minutes until it reaches a desired consistency.
Garnish with slivered nuts.
This recipe is my contribution to the FB group Healthy Wellthy Cuisines 

Recipe Card

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Preparation Time: 10 minutes 
Cooking Time: 20 minutes 
Yields: 6-7

Whole wheat flour- 1 cup
Water- 1.5 cups 
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon 
Fennel seeds- 1 teaspoon 
Saffron strands- 8-10
Ghee/ Clarified Butter/ Oil- For frying (as per required)
In a pan put water and sugar.
Keep it over medium heat.
Keep stirring till the sugar gets completely dissolved in water. 
Slightly crush the fennel seeds.
Add in crushed fennel seeds, cardamom powder and saffron strands in the water.
Turn off the heat.
Allow the water to cool. 
When the sugar mixture is completely cooled add the flour.
Whisk everything well to make a smooth, lump free batter. 
Adjust the consistency of the batter according to the desired thickness of the pooda.
Next, heat a non stick pan and lightly grease it with oil or ghee.
(I prefer using non stick pan over traditional tawa or griddle because this way the use of oil/ghee will be minimal and the chances of sticking of batter to the pan will be also less)
Pour about two ladlefuls of batter on the hot pan and spread it gently into about 5-6 inches round disc. 
(You can play with the batter and give it any shape you desire)
Cook it on low medium heat. Drizzle some oil/ghee on the pooda.
Once the top part seems to be no longer raw, flip the pooda and cook it from the other side too.
Drizzle a little oil around the edges.
Cook the pooda till both the sides are nicely crisp and golden brown.
Serve immediately with kheer. 
Enjoy!


Badam ki kheer or Almond Pudding is a very scrumptious, delicious and creamy kheer/ Pudding made with Almond paste, milk and aromatic spices.

Preparation Time: 1-2 hours (includes soaking time for almonds)
Cooking Time: 30 minutes 
Serves: 5-6

INGREDIENTS:
Almonds- 1 cup
Milk- 1 liter
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon 
Saffron strands- 15-20

For Garnishing- 
Slivers of Almonds, Cashews and Pistachios 
Saffron strands 
Dried Rose petals 

DIRECTIONS:
For making badam kheer you have to soak almonds in enough of water either for 4-5 hours or overnight.
But to hasten the process you can soak them in hot water for about 1.5-2 hours, like the way I did.

After that peel the skin of all almonds.
With the help of a blender, blend the peeled almonds to a smooth paste adding milk as required.
Meanwhile, put milk in a pan and let it come to a boil.
Take 2 tablespoons of milk from the hot milk and dissolve saffron strands in it.

Keep stirring the milk and let it reduce on low heat for another 4-5 minutes.
After that, add prepared almond paste and stir well.
Let it cook on low heat stirring continuously until the milk thickens and turns creamy.
Next, add sugar, cardamom powder, dissolved saffron strands and mix well.
Cook for another few minutes until it reaches a desired consistency.
Garnish with slivered nuts.
Enjoy!!