Soak the almonds in water overnight. If you don’t have the time, soak them for an hour in boiling hot water. Once soaked, drain the water and peel all the almonds.
Remove the seeds from the four cardamom pods.
Add the almonds, cardamom seeds, sugar, and ¼ cup of the milk to a blender. Blend until you have a semi-thick almond paste.
To a saucepan, add the remaining milk and heat it on a low to medium flame. Add the saffron.
Simmer for about 5 minutes, stirring occasionally. Then, add the almond paste.
Stir and bring to a boil. Once it begins to boil, switch off the flame and remove it from heat.
Let it cool down to room temperature.
In a mason jar, add 6 tbsp chia seeds and the cooled down badam kheer.
Stir vigorously for 1 minute, making sure to break apart the chia seeds.
Wait 2 minutes and repeat.
Refrigerate for 2 hours or overnight before eating.
Serve it warm or cold with toppings of your choice. I served it sliced almonds and cinnamon.