Badam milk is basically a mixture of almond paste and flavored milk. Saffron and food color are usually added for the vibrant yellow color and sugar and cardamom enhance the taste and flavor of the beverage, respectively. Continue reading my easy recipe to know the steps to make badam milk at home easily and quickly.
KEY TAKEAWAYS
- Badam milk is a very popular and healthy beverage in India.
- Serve it as it is or with bread, biscuits or snacks like samosas and pakoras.
- Badam milk tastes rich, creamy, and mildly sweet.
- Other similar recipes are kesar milk, thandai, masala doodh, and pista milk.
The Ingredients:
To make the badam milk:
- 4 cups milk (full cream)
- ½ cup almond (soaked, peeled)
- ½ cup sugar (or mishri)
To make the corn flour and saffron mixture:
- 1 tbsp corn flour (or custard powder)
- Yellow food color (a pinch, optional)
- ¼ cup milk
- Saffron (a few strands, optional)
To make the almond paste:
- 6 pods green cardamom
- ¼ cup water
To garnish the badam milk:
- 3 tbsp dry fruits (chopped)
- 1 tsp kewra water
This recipe came from a volunteer at my son’s annual day event in school. We were working together backstage and talking about how hectic everything had been. She said she always makes this dish after big events to restore energy and calmness in her son. I was curious, and she quickly shared the recipe.
I made it that night. My husband said it felt soothing, and my sons relaxed completely. Now, this is our post-event comfort food. That evening reminded me that behind every successful function, there’s a quiet meal waiting to wrap the chaos in calm.
How to Make Badam Milk? (Step by Step Guide with Images)
Step 1: Take ½ cup of almonds and soak them for about 7 to 8 hours. Then, take them in a bowl and add boiling water to it. Cover the bowl and keep it aside for about 15 more minutes.
Step 2: In the meantime, take 1 tbsp of corn flour (or custard powder) in a separate bowl. Then, add a pinch of yellow food color and ¼ cup of milk. Mix it nicely.
Step 3: Then, add 15 to 20 strands of saffron and mix them nicely as well. Keep it aside.
Step 4: Now, by this time the almonds soaked in hot water will have cooled down. Remove the cover, take one almond in your hand and squeeze it to remove the skin easily.
Step 5: Transfer these peeled almonds in a mixer and add 6 pods of green cardamom to it along with ¼ cup of water. Make a smooth paste of them. Keep it aside.
Step 6: Now, in a kadai, pour 4 cups of full-cream milk. Stir it continuously to bring it to a boil on a high flame.
(Pro tip: Do not forget to stir the milk continuously while boiling. This will ensure that the milk or its malai does not stick to the bottom of the kadai and get burnt, spoiling the taste).
Step 7: When the milk boils, reduce the flame of the gas stove to low. Let it simmer for about 10 minutes more. Check the thickness of the milk.
Step 8: Now, add the corn flour and saffron mixture to the boiling milk, stirring continuously.
Step 9: Then, add the badam paste. Mix nicely and cook it on a low flame until the badam dissolves in the milk completely and nicely.
Step 10: Now, add ½ cup of sugar (or mishri) to the badam milk and mix nicely so that the sugar dissolves nicely in the milk. Cook it for another 4 to 5 minutes.
(Pro tip: After adding sugar, it will release moisture and therefore make sure you boil the milk enough to make it thicker again).
Step 11: Check the consistency of the badam milk. If it is perfect, switch off the flame, remove the kadai from the gas stove and let it cool down at room temperature.
(Pro tip: For the best taste experience, you can refrigerate the badam milk once it has cooled down at room temperature).
Step 12: When the milk has cooled down, add 3 tbsp of different types of dry fruits (chopped) and 1 tsp of kewra water to it. Mix everything nicely and pour it in glasses.
Step 13: Your delicious and healthy homemade badam milk is now ready to enjoy. Garnish it with a few chopped dry fruits and a few strands of saffron and serve.
Recipe Card
Badam Milk
Ingredients
To make the badam milk:
- 4 cups milk full cream
- ½ cup almond soaked, peeled
- ½ cup sugar or mishri
To make the corn flour and saffron mixture:
- 1 tbsp corn flour or custard powder
- Yellow food color a pinch, optional
- ¼ cup milk
- Saffron a few strands, optional
To make the almond paste:
- 6 pods green cardamom
- ¼ cup water
To garnish the badam milk:
- 3 tbsp dry fruits chopped
- 1 tsp kewra water
Instructions
- Take ½ cup of almond and soak them for about 7 to 8 hours. Then, take them in a bowl and add boiling water to it. Cover the bowl and keep it aside for about 15 more minutes.
- In the meantime, take 1 tbsp of corn flour (or custard powder) in a separate bowl. Then, add a pinch of yellow food color and ¼ cup of milk. Mix it nicely.
- Then, add 15 to 20 strands of saffron and mix them nicely as well. Keep it aside.
- Now, by this time the almonds soaked in hot water will have cooled down. Remove the cover, take one almond in your hand and squeeze it to remove the skin easily.
- Transfer these peeled almonds in a mixer and add 6 pods of green cardamom to it along with ¼ cup of water. Make a smooth paste of them. Keep it aside.
- Now, in a kadai, pour 4 cups of full-cream milk. Stir it continuously to bring it to a boil on a high flame. (Pro tip: Do not forget to stir the milk continuously while boiling. This will ensure that the milk or its malai does not stick to the bottom of the kadai and get burnt, spoiling the taste).
- When the milk boils, reduce the flame of the gas stove to low. Let it simmer for about 10 minutes more. Check the thickness of the milk.
- Now, add the corn flour and saffron mixture to the boiling milk, stirring continuously.
- Then, add the badam paste. Mix nicely and cook it on a low flame until the badam dissolves in the milk completely and nicely.
- Now, add ½ cup of sugar (or mishri) to the badam milk and mix nicely so that the sugar dissolves nicely in the milk. Cook it for another 4 to 5 minutes. (Pro tip: After adding sugar, it will release moisture and therefore make sure you boil the milk enough to make it thicker again).
- Check the consistency of the badam milk. If it is perfect, switch off the flame, remove the kadai from the gas stove and let it cool down at room temperature. (Pro tip: For the best taste experience, you can refrigerate the badam milk once it has cooled down at room temperature).
- When the milk has cooled down, add 3 tbsp of different types of dry fruits (chopped) and 1 tsp of kewra water to it. Mix everything nicely and pour it in glasses.
- Your delicious and healthy homemade badam milk is now ready to enjoy. Garnish it with a few chopped dry fruits and a few strands of saffron and serve.
