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, cardamom 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.
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 30 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 similar recipes then do check:
badam milk
INGREDIENTS FOR badam milk
- 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
preparation to make badam milk
- 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 for making badam milk
- 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 almond 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. badam milk 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.
how to make 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 for making badam milk
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.
making badam milk
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.
13. keep the pan on 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 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.
Hi.
Is it possible to store the badam paste. If yes, how?
preeti i have already replied to your comment before. please refresh the page and you can see the comments.
Hi.
Can d badam paste be made n stored for few days? If yes then how n for how many days.
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.
Thanks a lot for ur suggestion. I will follow the same.
Welcome Preeti
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.
yes this sounds easy. Thanks a lot.
Welcome Ruchi
hi.which grinder is good to grind idli batter
mafri, i am using preethi grinder and it is good.