badam milk recipe with step by step pics. badam doodh or almond milk is a sweet beverage drink from the awadhi cuisine. this is a really delicious drink flavored with ground almonds, cardamon powder and saffron. badam milk can be had hot or cold. in winters, you can have it hot and in summers you can have it chilled.

almonds in their raw form with the peels are heaty (garam). when you soak them in water they become cooling (thanda). so if you plan to make badam milk for a cooling purpose, then soak the almonds overnight or for 7 to 8 hours. soaking almonds also makes them better to digest and increases their nutritive value. its good to include almonds in the diet as they are rich in vitamin E, protein, essential minerals and are good for the brain and have many health benefits. i have also shared instant masala milk and masala milk powder recipe made with dry fruits and nuts. few more almond based recipes on blog are:

1. badam ladoo
2. badam kheer
3. almond halwa

in this badam milk recipe i have used a shortcut method of soaking almonds for 30 minutes in hot water. but this method is good if you want the warming nature of the almonds and not cooling. since it has been raining here too much and its cold throughout, i have used this method. during summers, i soak almonds overnight.

the ancient indian wisdom says that in cold season, have warming food and in hot summers have cooling food. so if you want a cooling almond drink for summers, then soak the almonds overnight or for 7 to 8 hours. for the almond milk to be warming during the winters, soak almonds for less time or soak in hot water for 3o minutes.

in this recipe you can skip saffron (kesar) if you want. kesar is also heaty and if you plan to have badam milk for cooling the body, then avoid saffron. this badam milk recipe can be easily halved or doubled.

if you are looking for more beverages then do check:

• kulfi falooda
• cold coffee
• sweet lassi
• gond ka sherbet
• aam ka panna recipe.

badam doodh or badam milk recipe below:

5 from 8 votes

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badam milk recipe

badam doodh or almond milk is a delicious drink flavored with ground almonds, cardamon powder and saffron. 

course beverages & drinks

cuisine mughlai, north indian

prep time 35 minutes

cook time 5 minutes

total time 40 minutes

servings 3

rough calories per serving 246 kcal

author dassana amit

ingredients (1 cup = 250 ml)

• 35 almonds or ¼ cup almonds
• ⅓ cup hot water for soaking almonds
• 2.25 cups milk
• 4 tablespoons sugar or add as required
• 4 green cardamoms
• 1 light pinch saffron - OPTIONAL

how to make badam milk recipe

soaking, blanching and peeling almonds

1. rinse and then soak ¼ cup almonds (about 35 almonds) in ⅓ cup hot boiling water. cover and keep aside for 30 to 40 minutes.

2. later drain all the water and peel the almonds. 

3. you just need to press the skin and it comes out easily.

4. add the peeled almonds in a grinder jar.

grinding almonds

1. then add 4 tablespoons sugar or add as required, seeds from 4 green cardamoms and 1 pinch saffron. saffron is optional and can be skipped.

2. add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.

3. grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then it can be irritating to the throat.

4. pour the ground almond mixture in a saucepan.

5. now add the remaining ½ cup milk in the grinder jar. shake and swirl the grinder jar so that almond paste attached to the sides and bottom of the jar gets mixed with the milk and nothing gets wasted.

6. add this milk in the saucepan.

7. lastly add remaining 1.5 cups milk in the saucepan. mix well.

making badam milk

1. keep the pan on a low flame and begin to heat the almond milk.

2. stir at intervals so that the milk does not scorch from the bottom.

3. you just need to heat the milk and there is no need for a vigorous boil. a light boil is also fine. switch off the flame when the milk becomes hot.

4. serve badam milk hot or warm. badam milk can be chilled also and then served. if you want you can add a touch of rose water water in the milk. 

5. alternatively you can even garnish badam milk with rose petals. sliced blanched almonds can also be used as a garnish as well as a few strands of saffron.

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how to make badam doodh or badam milk recipe:

soaking, blanching and peeling almonds:

1. rinse ¼ cup almonds (about 35 almonds) and add them in a bowl.

2. then pour ⅓ cup hot boiling water. cover and keep aside for 30 to 40 minutes.

3. then drain all the water.

4. peel the almonds. you just need to press the skin and it comes out easily.

grinding almonds:

5. add the peeled almonds in a grinder jar.

6. next add 4 tablespoons sugar or add as required, seeds from 4 green cardamoms and 1 pinch saffron. saffron is optional and can be skipped.

7. add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.

8. grind till smooth. the almonds should be ground very well to a smooth consistency. if there are coarse particles or chunks, then it can be irritating to the throat.

9. pour the ground almond mixture in a saucepan.

10. now add the remaining ½ cup milk in the grinder jar. shake and swirl the grinder jar so that almond paste attached to the sides and bottom of the jar gets mixed with the milk and nothing gets wasted.

11. add this milk in the saucepan.

12. lastly add remaining 1.5 cups milk in the saucepan. mix well.

making badam milk:

13. keep the pan on a a low flame and begin to heat badam milk.

14. stir at intervals so that the milk does not scorch from the bottom.

15. you just need to heat the milk and there is no need for a vigorous boil. a light boil is also fine. switch off the flame when the milk becomes hot.

16. serve badam milk hot or warm. badam milk can be chilled also and then served. if you want you can add a touch of rose water water in the milk. alternatively you can even garnish badam milk with rose petals. sliced blanched almonds can also be used as a garnish as well as a few strands of saffron.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.