badam milk

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

badam milk recipe

almonds in their raw form with the peels are heaty (garam). when you soak them in the 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 make 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.

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 it is cold throughout, i have used this method. during summers, i soak almonds overnight.

the ancient indian wisdom says that in the 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 badam milk to be warming during the winters, soak almonds for less time or soak in hot water for 30 minutes.

in this recipe you can skip saffron if you want. saffron 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.

how to make badam milk

soaking, blanching and peeling almonds:

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

badam to make badam milk recipe

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

badam to make badam milk recipe

3. then drain all the water.

badam to make badam milk recipe

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

badam to make badam milk recipe

grinding almonds

5. add the peeled almonds in a grinder jar.

badam to make badam milk recipe

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.

making badam milk recipe

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

making badam milk recipe

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.

making badam milk recipe

making badam milk

9. pour the ground almond mixture in a saucepan.

making badam milk recipe

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.

making badam milk recipe

11. add this milk in the saucepan.

making badam milk recipe

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

making badam milk recipe

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

making badam milk recipe

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

making badam milk recipe

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.

making badam milk recipe

16. serve badam milk hot or warm. it can be chilled also and then served. if you want you can add a touch of rose 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.

badam milk
few more beverages for you!

badam milk

5 from 10 votes
badam milk is a delicious drink flavored with ground almonds, cardamom powder and saffron. 
badam milk recipe, badam doodh recipe, almond milk recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:5 mins
Total Time:40 mins
Course:beverages & drinks
Cuisine:mughlai,north indian
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

  • 35 almonds or ¼ cup almonds
  • 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

INSTRUCTIONS

preparation

  • 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.
  • later drain all the water and peel the almonds. 
  • you just need to press the skin and it comes out easily.
  • add the peeled almonds in a grinder jar.

grinding almonds

  • 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.
  • add ¼ to ⅓ cup milk. milk can be chilled or at room temperature.
  • 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.
  • pour the ground almond mixture in a saucepan.
  • 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.
  • add this milk in the saucepan.
  • lastly add remaining 1.5 cups milk in the saucepan. mix well.

making badam milk

  • keep the pan on a low flame and begin to heat the milk.
  • stir at intervals so that the milk does not scorch from the bottom.
  • 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.
  • serve badam milk hot or warm. it can be chilled also and then served. if you want you can add a touch of rose 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.

NUTRITION INFO (approximate values)

Nutrition Facts
badam milk
Amount Per Serving
Calories 246 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 82mg4%
Potassium 333mg10%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 25g28%
Protein 8g16%
Vitamin A 295IU6%
Vitamin C 0.2mg0%
Calcium 239mg24%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Hi.
    Can d badam paste be made n stored for few days? If yes then how n for how many days.5 stars

    • preeti, paste will stay good only for about 4 to 5 days. you can make badam powder in bulk and freeze it. it will stay good for at least a month. blanch almonds in hot water overnight. when you have enough time, then peel the almonds. let them dry a bit. you can spread them on a plate for 10 to 15 minutes. then grind to a fine powder. do not over do the grinding as then oil will release from them. you can also use the pulse option and grind in parts. then remove and store in an air tight box. refrigerate or freeze. in the freezer the badam powder will stay for a long time. then just heat it with milk & sugar and serve. when grinding you can even add some cardamom seeds and saffron.

  2. Hi dassana,
    If I soak the almonds overnight and then use hot water technique to get peels off, will it work? Actually I wanted to use cooling almonds but soaked almonds have to be peeled individuality which takes more time
    Or can we soak them overnight after removing peels first?
    I hope I didn’t make it confusing..

    • ruchi, you soak almonds directly in hot water overnight and then in the morning the peels come off easily. since they are soaked overnight, thus the badam will be cooling. if badam is soaked in water which is at room temperature overnight, it does not peel of easily. but when soaked in hot water the peels come of easily. then you just need to press the peel and it slides and you can remove it easily. hope this helps.