Almond Flour Jamun Kheer

Ingredients

• 1.5 cups Superfine Almond Flour
• 0.5 cups Milk Powder
• 1 liter Full Fat Milk
• 0.25 cups Heavy Cream
• 0.75 cups Sugar
• 1 pinch Saffron Strands
• 1 teaspoon Green Cardamom Powder
• 2 tablespoons Ghee (Clarified Butter)
• 0.25 teaspoon Baking Powder
• 1 teaspoon Rose Water(optional)
• 2 tablespoons Slivered Pistachios

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Stir in the heavy cream and rose water, garnish with slivered pistachios, and serve either warm or chilled for a decadent finish.