A very easy tasty kheer. This is best served chilled, so take chilling and serving time into consideration.
½ cup almonds
2 cups milk
½ cup sugar (or ½ tin condensed milk)
1 generous pinch saffron (more or less per your taste)
1/8 tsp cardamom powder
1 tbsp ghee/butter
Soak almonds in water overnight (or in hot water for 1 hr)
Remove skin and place in a blender/grinder jar and grind to a smooth paste along with ¼ cup milk or water.
Keep 5-6 almonds for garnish. Remove skin and slice into thin strips.
In a small bowl, add 2 tbsp warm milk and saffron and keep aside.
Bring milk to boil in a pan.
Bring to simmer and add almond paste and stir well.
Add sugar or condensed milk and stir. Check sweetness and add more sugar if required.
Let it simmer for 5 mins.
Take off fire and add cardamom and saffron.
Heat ghee/butter in a small pan and fry almonds to golden brown for garnish.
Add to kheer and stir. Refrigerate when cool.
Can add a tbsp of rice flour along with almond paste if you prefer a thick consistency.