Soaking almonds overnight helps in easy peeling and makes the almond paste smooth.
Full fat milk gives a creamy, thick, and luxurious texture to the kheer.
Simmering the milk and almond paste slowly on low heat creates a deep flavor and enhances the texture.
Add sugar or condensed milk after the kheer thickens so the flavors remain mellow when chilled.
Add cardamom, saffron strands, and rose water to bring festive essence. Chill the kheer for at least 3-4 hours before serving.