Almond Kheer

by Edward Daniel
Caption of Almond Kheer. Image by Edward Daniel (c).

Almond Kheer is just a gorgeous dish to serve. I love this dish because of its simplicity in compiling it but just in its taste.  It is a great way to end a meal.

Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here  – I love it because it is reasonably priced and tends to be good quality stuff which I use.

Caption of Almond Kheer. Image by Edward Daniel (c).
Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g raw unrefined cane sugar
  • 200g almonds, blanched
  • 500ml filtered water
  • 3 cardamon pods
  • 1tsp rose water
  • 3 or 4 saffron threads.
  • Garnishing
  • Pistachio nuts, chopped
  • Rose petals


  1. Place the saffron strands in boiling water in a saucepan. As the colour changes switch off the heat. Leave to one side for about 10 minutes.
  2. Blitz the almonds, sugar and cardamon seeds with the water into a high-speed processor until fine and creamy.
  3. Add in rose water. Transfer into a serving dish.
  4. Chill in the refrigerator for a couple of hours.
  5. Garnish with pistachios and rose petals just before serving.


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