Badam Kheer

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30 almonds (or badam)

3 cups full fat milk

3 to 4 tablespoons sugar (or as needed )

3 green cardamom (or elaichi powdered)

1 Pinch saffron (or kesar (skip if using food color) (optional))

1 tablespoons ghee ( or butter to fry nuts)

2 tablespoons nuts (chopped (cashews, pistas and almonds for garnishing))

Soak almonds at least for 4 to 5 hours. To quicken the process you can also soak the nuts in hot water.
Peel the skin and grind to a smooth paste with some milk, elaichi, saffron and sugar.
Boil milk on a medium flame.
When the milk comes to a boil, reduce the flame and continue to boil until the milk reduces a bit.
Keep stirring frequently to prevent the milk from getting scorched.
Add ground almonds & bring it to a boil.
Cook for few mins stirring. When it begins to bubble, simmer until it reaches a desired consistency.
Heat ghee in a pan and fry the nuts. Pour it over the kheer.
Serve badam kheer warm or chilled.