Badam Milk is a healthy and delicious dessert. It’s made from almonds and milk, and is a great healthy alternative for those who do not prefer the modern “health drinks”.
Badam Milk holds a special place in Indian households as a nourishing and delicious drink that’s both comforting and energizing. I remember my grandmother making this for us during winter evenings, and the whole kitchen would fill with the most amazing aroma of saffron and cardamom. This recipe transforms simple almonds into liquid gold that’s packed with nutrients and flavor. The best part? You probably have most ingredients in your pantry already. Whether you’re looking for a healthy drink option or want to treat yourself to something special, this homemade almond milk beats any store-bought version.
About the Recipe
You should try this Badam Milk recipe because it’s so much better than anything you can buy at the store. When you make it from scratch, you control the sweetness and can taste the difference that fresh almonds make. The process of blanching and peeling almonds might seem like extra work, but trust me, it creates the silkiest texture. This drink works as a healthy breakfast option, an afternoon pick-me-up, or even a dessert. Plus, your house will smell incredible while you’re making it. It’s also a great way to get kids to drink something nutritious without them even realizing it.
Why You’ll Love This Recipe
This Badam Milk recipe is pure comfort in a glass. The combination of creamy almonds with fragrant saffron creates something truly special. What I love most is how versatile it is – serve it steaming hot on cold days or chilled over ice when it’s warm outside. The natural sweetness from almonds means you don’t need much added sugar, making it a healthier choice than many other sweet drinks. The texture is incredibly smooth and rich, almost like drinking silk. And let’s talk about that gorgeous golden color from the saffron – it makes every glass look so elegant and inviting.
Badam Milk / Almond Milk
Cooking Tips
Don’t skip the blanching step for the almonds – it makes all the difference in achieving that smooth, creamy texture. When grinding the almonds, add a tablespoon of the warm milk to help create a finer paste. Keep stirring while the milk simmers to prevent the almond paste from sticking to the bottom. If you want an even silkier drink, strain the mixture through a fine mesh before adding the spices. Soak your saffron in a tablespoon of warm milk for a few minutes before adding it – this releases more flavor and color.
Serving and Storing Suggestions
This recipe serves 2-3 people generously and takes about 30 minutes from start to finish. Serve it immediately while hot, or let it cool completely before refrigerating for a cold treat. You can store leftover Badam Milk in the fridge for up to 3 days – just give it a good stir before serving since the ingredients might separate. The drink tastes great at room temperature too, so don’t worry if it sits out for a bit during serving.
Similar Recipes
- Kesar Kulfi
- Thandai
- Rose Milk
- Masala Chai
- Kheer
Nutrient Benefits
Almonds are packed with healthy fats, protein, and vitamin E, making this drink both delicious and nutritious. The milk adds calcium and protein, while saffron brings antioxidants to the mix. Cardamom aids digestion and adds a lovely warming quality. This combination makes Badam Milk a great energy booster that also supports heart health and brain function. It’s much more nutritious than regular flavored milk drinks and gives you sustained energy without the sugar crash.
Badam Milk
Ingredients
- 20 to 25 Almonds (Badam)
- 500 ml Milk
- few Saffron Strands
- 1/4 tsp Green Cardamom Powder
- 50 g Sugar
Optional
- a small pinch Nutmeg grated
Instructions
- Heat 1 cup of water in a pan.
- Bring to a boil and remove from flame.
- Add the almonds and allow them to soak for 5 to 10 minutes.
- Drain the water and remove the skins from the almonds.
- Keep aside 5 of the almonds and grind the remaining to a smooth paste.
- Finely chop the reserved almonds.
- Heat a pan over medium flame.
- Add the milk and bring to a boil.
- Reduce flame and add the ground almond paste.
- Simmer for 10 to 15 minutes.
- Add the saffron, cardamom and nutmeg.
- Stir well.
- Add the sugar and stir until fully dissolved.
- Remove and pour into serving glasses.
- Garnish with the chopped almonds.
- Serve hot or cold.
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Frequently Asked Questions
Q: Can I make this recipe without soaking the almonds first?
A: You really shouldn’t skip the soaking step because it makes removing the skins much easier and helps create a smoother paste when grinding. The blanching process also removes any bitter taste from the almond skins. If you’re in a rush, you could use blanched almonds from the store, but fresh blanching gives better results.
Q: How can I make this recipe dairy-free or vegan?
A: merely replace the regular milk with your favorite plant-based milk like coconut, oat, or cashew milk. Coconut milk works particularly well because it adds natural creaminess. You might need to adjust the sweetness since some plant milks are already sweetened. The cooking time stays the same.
Q: What should I do if my badam milk tastes too thin?
A: If your drink seems thin, simmer it for a few more minutes to reduce and concentrate the flavors. You can also add more ground almond paste or blend in 2-3 extra soaked almonds. Some people like to add a tablespoon of condensed milk for extra richness and thickness.
Q: Is it normal for the ingredients to separate when stored?
A: Yes, separation is completely normal since this is a fresh, homemade drink without stabilizers. Just stir well before serving and it’ll come back together perfectly. You can also give it a quick blend if you want it extra smooth again.
3 comments
it was nice and easy to prepare
It was fantastic
It is realy nice.