on Oct 18, 2021, Updated Feb 07, 2024
About Badam Milk
Badam Milk (Saffron Almond Milk, Badam Doodh, Badam Pal) is a healthy, protein-packed traditional Ayurvedic drink made using almonds, milk, and sugar. It is generally flavored with saffron and cardamom powder. This age-old Indian beverage is rich, creamy, and super nourishing! It is very nutritious and gives instant energy to the body. Also known as Badam Paal in southern India, this traditional Indian beverage is a great drink to serve every day instead of regular milk for its health benefits. You can serve it to people of all ages along with breakfast or in the evening as a replacement for tea or coffee. Badam Kesar Milk is also popularly served during weddings, special occasions, and thali meals. The leftovers can be used to make kheer or payasam. A hot glass of this delicious drink is great to sip just before sleeping for a peaceful sleep. I like to serve it chilled in summer and piping hot in winter; it tastes great both ways. These days, badam milk powder is available in the market. You can mix it with milk, and your drink will be ready quickly. However, I prefer to make it at home. Homemade badam doodh is free of any preservatives and artificial colors and is made using high-quality ingredients. It is customizable and super easy to make, too. This badam milk recipe is vegetarian and gluten-free. You can easily make it vegan, too. Double or triple the recipe if making it for a larger crowd. Here are some more traditional Indian beverage recipes that you may like
Lassi Sattu Drink Haldi Doodh Mango Lassi Masala Chaas Shikanji Ragi Kanji Thandai South Indian Filter Coffee
Ingredients
Almonds – Use the best quality almonds to make badam doodh recipe. Milk – For the rich and creamy texture, I prefer to use whole milk (full fat milk ). You can use cow’s milk, goat milk, or water buffalo milk to make this popular Indian drink. You can also make it with low-fat or skim milk or use dairy-free milk options for a vegan version. Saffron – It is optional but adds a subtle flavor with a gorgeous yellowish hue. When buying saffron, make sure to buy it from trusted sources, as this expensive spice is often adulterated. Trader Joe’s saffron is good if you stay in the US. In India, I buy baby brand saffron. Sugar – Adjust according to your taste. You can replace it with powdered jaggery or palm sugar. Ground Cardamom – Flavor the milk with some green cardamom powder. Garnish it with slivered almonds and pistachios while serving. Variations – You can add a little rose water at the end to enhance the flavor. Add some turmeric (powder or fresh) while boiling to make the saffron almond milk even more nutritious. Add crushed black peppers, nutmeg powder, fennel powder, turmeric powder, and ginger powder, and make it into masala milk.
How To Make Badam Milk
Soak 20-25 whole almonds in hot water for 4-5 hours. Soaking not only makes the almonds soft and easier to blend but also makes them easier for the body to digest. Remove the skin of the soaked almonds and add the peeled almonds to a blender jar along with
¼ cup of whole milk (from the 1-liter milk to be used in the recipe) 15-20 strands of saffron ¼ cup granulated white sugar
Blend to make a fine paste. Scrape the sides of the blender a few times while blending. Heat the remaining milk in a heavy bottom pan over medium heat and bring it to a boil. Stir frequently while heating to avoid scorching the milk at the bottom of the pan. When the milk comes to a boil, add the ground almond mixture and stir to combine. Reduce the heat to low and cook for 20-25 minutes, stirring frequently. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan. Add ½ teaspoon cardamom powder and mix well. Check for sugar and add more if needed. Remove the pan from heat. If serving hot, then pour the milk into serving glasses. Garnish with almond and pistachio slivers and dried rose petals, and serve. If serving chilled, then cover the pan with a tight-fitting lid to avoid the formation of a cream layer (malai) on top and let it cool to room temperature. Then refrigerate the milk for 5-6 hours, garnish, and serve chilled.
Storage Suggestions
Store the leftover almond saffron milk in an airtight container and refrigerate for up to 2 days. Do not freeze, as the texture of milk might change after thawing.
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