The badam kheer won't absorb too much milk like vermicelli or rice kheer as it cools down, but will thicken slightly so you can add little more milk as needed to adjust the consistency of the kheer based on your preference. Make sure not to skip the cardamom or saffron for this kheer, as they are very important for the flavor of badam kheer. You may also use about 1 teaspoon of cardamom powder instead of cardamom pods if you do not have cardamom pods. But I prefer using the cardamom pods itself, as they also add a light color to the kheer as we blend the cardamom pods in the blender. If you are preparing this kheer for very small kids, you may skip the nuts.