Badam Milk / Badam Doodh

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5 from 68 votes

Badam milk is a traditional Indian drink that is very easy to make.

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings:

Calories: 234kcal

Author: Shilpa Kerur

Ingredients

½ cups almonds
3 cups whole milk (divided)
3 teaspoon sugar
2-3 pods green cardamom or ½ teaspoon ground cardamom
½ teaspoon saffron
2 teaspoon pistachio sliced, for garnish

Instructions

Separate the cardamom seeds from the pod and crush the seeds. Alternatively, use ground cardamom.
Soak the almonds in hot water for 5-10 minutes. Once they are soaked, peel them and give them a good rinse.
Grind the peeled almonds with ½ cup of milk into a smooth paste.
Take the remaining milk in a saucepan and bring it to a boil.
Reduce the heat and add the almond paste. Give it a good stir.
Next, add cardamom, saffron, and sugar. Mix well and let it simmer for 10-15 minutes.
Turn off the heat and let it sit for 5 minutes.
Serve warm or chill in the refrigerator to serve cold.

Notes

Soaking and peeling the almonds is an important step and cannot be missed. The skins of the almonds can give the badam milk a bitter taste.

If you are planning to make it ahead, soak the almonds overnight in water and then peel them. Make sure you rinse the peeled almonds well before blending them.

Blend the almonds into a smooth paste to give the badam doodh a creamy texture.

Maintain a balanced ratio of almond paste to milk. Too many almonds can make the milk overly dense, while too much milk can dilute the almond flavor.

Nutrition