| • | Soak badams in a cup of hot water for about an hour.
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| • | Soak the saffron in cold milk.
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| • | Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.
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| • | Measure the quantity of badam paste. Take same amount of sugar.
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| • | Cook badam paste for about 5 to10 minutes and stir it continuously.
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| • | Add sugar and keep stirring the mixture.
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| • | Pour the remaining milk and boil it for about 15 minutes.
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| • | Add soaked saffron.
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| • | Badam Kheer is ready to serve. |
