Badam Milk (Indian Saffron Almond Milk) Recipe
Badam Milk is a rich and creamy Indian beverage made with soaked almonds, aromatic saffron, and cardamom, blended with warm milk and sweetened to perfection. This traditional drink is perfect for special occasions or as a nutritious treat any time of the day.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Indian
Ingredients
Almond Paste
- 18-20 Almonds
Milk Mixture
- 2 cups Milk, divided
- 2 tablespoons Sugar
- 1 pinch Saffron (Kesar)
- 3 Green Cardamom (Elaichi), seeds removed and crushed, or 1/4 teaspoon cardamom powder
Garnish
- Pistachios, slivered
- Saffron (Kesar)
Instructions
- Soak and Peel Almonds: Soak the almonds in warm water for about 1 hour, then peel off their skins to ensure a smooth texture in the milk.
- Grind Almonds: Blend the peeled almonds with 1/4 cup of milk to create a fine paste. This almond paste forms the base for your badam milk.
- Infuse Saffron: Soak a pinch of saffron strands in 2 tablespoons of warm milk for 10 minutes to release their color and aroma.
- Heat Milk: In a saucepan, bring 1 3/4 cups of milk to a gentle simmer over medium heat.
- Add Almond Paste: Slowly whisk in the almond paste into the simmering milk, ensuring it blends smoothly without lumps.
- Add Sweetener and Spices: Stir in the sugar, soaked saffron milk, and crushed cardamom seeds or powder. Continue to simmer for 5-7 minutes, allowing the flavors to meld.
- Cool Slightly and Serve: Remove from heat and let the badam milk cool slightly. Pour into serving glasses.
- Garnish: Top each glass with slivered pistachios and a few saffron strands for a beautiful finish. Serve warm or chilled as preferred.
Notes
- You can substitute dairy milk with almond milk or other plant-based milk for a vegan version, though it will alter the flavor.
- Adjust sugar quantity to your taste; using jaggery instead of sugar lends a traditional touch.
- For a richer taste, add a few strands of edible silver leaf (varak) as garnish.
- Badam milk can be served hot in winters and chilled in summers.
- Ensure almonds are finely ground to avoid gritty texture.
