Almond Flour Jamun Kheer
Gluten-free almond flour dumplings served in a rich badam milk base.
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Ingredients
- 1 1/2 cups Superfine Almond Flour
- 1/2 cups Milk Powder
- 1 liter Full Fat Milk
- 1/4 cups Heavy Cream
- 3/4 cups Sugar
- 1 pinch Saffron Strands
- 1 teaspoon Green Cardamom Powder
- 2 tablespoons Ghee (Clarified Butter)
- 1/4 teaspoon Baking Powder
- 1 teaspoon Rose Water(optional)
- 2 tablespoons Slivered Pistachios
Instructions
- 1
In a heavy-bottomed pot, bring the full fat milk to a boil, then reduce heat and simmer until it reduces by one-third, stirring frequently to prevent scorching.
- 2
While the milk reduces, prepare the jamun dough by mixing almond flour, milk powder, baking powder, and 1 tablespoon of ghee in a bowl.
- 3
Add 2-3 tablespoons of warm milk to the almond mixture gradually, kneading gently into a smooth, soft dough that is not sticky.
- 4
Shape the dough into small, marble-sized balls (jamuns), ensuring there are no cracks on the surface to prevent them from breaking during cooking.
- 5
Lightly steam the almond jamuns for 5-7 minutes until they firm up slightly, or pan-fry them in a teaspoon of ghee until golden brown on all sides.
- 6
Add sugar, saffron, and cardamom powder to the reduced milk, stirring until the sugar is completely dissolved and the milk turns a pale gold.
- 7
Gently drop the prepared almond jamuns into the simmering milk base and cook on low heat for 10 minutes until they absorb the flavors and soften.
- 8
Stir in the heavy cream and rose water, garnish with slivered pistachios, and serve either warm or chilled for a decadent finish.
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