Badam milk is a flavourful concoction made by cooking almonds paste in milk. Almonds thicken the milk and impart a delicious flavour too. It is further flavoured with the goodness of saffron. Saffron also infuses a beautiful golden yellow hue into the badam milk.

My earliest memories of badam milk are from tirumala where the vendors make this flavoured milk in huge kadais. With so much of milk boiling at one time so much of cream is formed on the sides of the kadai. Each serving of badam milk gets added with this cream and nuts powder. Most of our visits to tirumala have been during peak of winter and hot badam milk is so comforting!

Serve it hot, serve it cold, tastes delicious either way. I served it hot with some pheni and it tasted so good! Looks like summer is making an early entry in bangalore… I’m ready for a chilled glass of badam milk too!🤪

—————————————————-While you are checking Badam Milk Recipe, do check my other drink recipes too.

1. Aam Panna
2. Badam Milk
3. Beetroot Buttermilk
4. Green Lady
5. Imli Ka Amlana
6. Dry Fruits Lassi
7. Lemon-Mint Iced Tea
8. Virgin Plum Mojito
9. Cherry lemonade
10. Jamun/ Black plum shots
11. Mango Milkshake
12. Virgin jamun mojito
13. Thandai
14. Wood apple juice
15. Frooti mango drink
16. Strawberry Iced Tea
17. Watermelon Virgin Mojito

—————————————————

Badam Milk Recipe

INGREDIENTS:

• Almonds – 1/2 cup
• Milk – 1 ltr
• Saffron – 1 generous pinch
• Sugar – 1/4 cup

For nuts powder: grind to fine powder

• Almonds – 12
• Pistachios – 20
• Cashew nuts – 12
• Mace (javitri) powder – 1/4 tsp or substitute with 3 to 4 strands of mace
• Green cardamom powder – 1/2 tsp

For garnishing:

• Nuts powder – 1 tbsp
• Saffron – a few strands

INSTRUCTIONS:

1) Soak almonds in warm water for about 4 hours or at room temperature overnight.

2) After soaking overnight, the almonds swell up.

3) Heat milk in a thick bottomed kadai on low to medium flame and bring to a boil. Keep stirring in between so that it doesn’t get burnt at the bottom of the kadai.

4) While the milk boils, peel the almonds.

5) Finely chop about 8-10 peeled almonds and keep aside. These will be used for garnishing.

6) Blend the remaining peeled almonds to a fine paste with about 150 ml water.

7) To the boiling milk, add saffron strands. Saffron strands begin to release golden yellow colour into the hot milk.

8) Add the almond paste. Add a little water (50 ml) to the blender jar and get all of the almond paste. Keep stirring continuously.

9) Add nuts powder. Mix well such that there are no lumps.

10) Add sugar & mix well. Boil milk while stirring continuously and reduce to 2/3rd volume. Keep scraping the sides and bottom continually and add the crusty cream formed back to the milk.

11) Add green cardamom powder. Mix well. (I forgot to add to the nuts while grinding them to powder, so adding now).

12) Turn off heat. Badam milk is ready. Serve it hot or chilled garnished with nuts powder, peeled & sliced almonds and saffron strands.