Badam milk (also known as Badam Doodh) is a popular Indian beverage recipe made with almond paste, milk, sugar, and flavored with saffron and ground cardamom. This rich and creamy almond-flavored milk can be served hot or cold, and is often served as a sweet treat.
No matter what the season is, a refreshing glass of milk always feels just right. Whether it's summer or winter, flavored milk is loved by people of all ages. From classic recipes like Indian turmeric milk (haldi doodh), mohabbat ka sharbat, dry fruits milkshake, milk-based drinks are always a delight!
If you're craving something unique yet healthy and delicious, we've got just the recipe for you! Introducing the rich and comforting Indian classic — Badam Milk or Almond Flavored Milk. It is incredibly delicious, easy to make, and can be enjoyed either hot or cold, depending on your preference.
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What Is Badam Milk?
Badam milk is a popular Indian drink made with almond paste, milk, sugar, and flavored with saffron and ground cardamom.
This Indian saffron almond milk beverage is super delicious and mostly offered at weddings, festivals, celebrations, and events. This healthy and delicious drink is enjoyed by people of all ages in India and around the world.
Almonds are a good source of protein, fiber, healthy fats, and essential vitamins and minerals. Serving it to children as a flavored beverage is also a fantastic idea.
Ingredients
Here is the list of ingredients required to make kesar badam milk (doodh) at home.
- Badam: Use good quality whole almonds that are not rancid. They are easily available in any grocery store or online.
- Milk: Use full-fat milk for the creamy and rich badam milk. However, you can use unsweetened almond milk as a plant-based option.
- Sugar: I used regular sugar in this recipe. You can use any sweetener of your choice. Adjust the sugar according to your taste.
- Saffron: It gives the milk a beautiful golden-yellow hue and flavor to the drink.
- Cardamom Powder: is added to enhance the flavor of the drink. Skip if you don't have one.
How To Make Badam Milk (Badam Doodh)
Soak 20-22 whole almonds in 1 cup of water for 4-5 hours or in hot water for at least 15 minutes. Once done, peel off the skin. Soaking in hot water helps to peel the skin easily.
Now, blend the soaked almonds, 3 tablespoons sugar, 1 pinch of saffron strands, and ¼ cup of milk until you get a smooth and fine paste.
Next, boil the remaining 1 ¾ cups of whole milk in a large, heavy-bottomed pan.
When the milk has reached a boil, reduce the heat to low and simmer the milk, stirring occasionally, for 8-10 minutes.
Add the almond saffron paste. Thoroughly combine everything.
Cook for 4-5 minutes on low heat, stirring occasionally until it thickens.
Add in ¼ teaspoon cardamom powder and mix well.
Once done, switch off the stove and serve the drink hot or cold. Top it up with chopped pistachios and a few kesar strands.
Serving Suggestions
You can serve this drink both as a hot and cold beverage. For hot, serve as soon as the drink gets ready. For cold, store the prepared drink in the fridge, and take it out whenever you want to enjoy it.
Top it up with chopped almonds, pistachios, and a few kesar strands to get that crunch and additional flavors.
In Karnataka, people often serve badam milk over chiroti sweet at weddings and other special occasions.
Storage Suggestions
- Fridge: Store in an airtight jar or bottle and keep in the refrigerator. It stays good for 2-3 days in the fridge.
- Reheat: You can reheat the leftover badam milk in the microwave until warm if you don’t prefer chilled milk.
Tips to Make the Best Badam Milk Drink
- Soak the almonds: Soak the almonds in hot water for at least 15 to 20 minutes or overnight. Nuts taste better and are simpler to digest after soaking.
- Sweetener: If you want to make the drink a lot healthier, you can use jaggery, coconut sugar, or dates instead of sugar.
- Use good quality almonds: Use fresh and good quality almonds for the best-tasting badam doodh. Almonds that are old or rancid can alter the taste.
- Blend the almonds properly: Blend the almonds with milk until you get a smooth and fine paste for creamy and rich-tasting almond milk.
- Strain the milk: If you don't want to chew on the almond bits while drinking the milk, strain it and serve it.
Variations
- Vegan: Use almond milk instead of whole milk for a dairy-free and vegan-friendly option.
- Rose Badam Milk: Add a few drops of rose water or fresh rose petals for a variation.
- Chocolate badam milk: Add a tablespoon of cocoa powder or chocolate syrup to the badam milk for a twist.
More Indian Beverage Recipes
Badam Milk Recipe (Badam Doodh)
Equipment
Ingredients
- 20-22 almonds
- 1 cup water
- 2 cups whole milk divided
- 3 tablespoons sugar
- 1 pinch of saffron
- ¼ teaspoon cardamom powder
Instructions
- Soak the whole almonds in water for 4-5 hours or in hot water for at least 15 minutes. Once done, peel off the skin. Soaking in hot water helps to peel the skin easily.
- Now, blend the soaked almonds, sugar, saffron strands, and ¼ cup of milk until you get a smooth and fine paste.
- Next, boil the remaining milk in a large heavy-bottomed pan.
- When the milk has reached a boil, reduce the heat to low and simmer the milk, stirring occasionally, for 8-10 minutes.
- Add the almond saffron paste. Thoroughly combine everything.
- Cook for 4-5 minutes on low heat, stirring occasionally until it thickens.
- Add in ¼ teaspoon cardamom powder and mix well.
- Once done, switch off the stove and serve the drink hot or cold. Top it up with chopped pistachios and a few Kesar strands.
Notes
Tips to make the Best Badam Milk
- Soak the almonds: Almonds should be soaked overnight or in hot water for at least 15 to 20 minutes. Nuts taste better and are simpler to digest after soaking.
- Sweetener: If you want to make the drink a lot healthier, you can use jaggery, coconut sugar, or dates instead of sugar.
- Use good quality almonds: Use fresh and good quality almonds for the best-tasting badam milk. Almonds that are old or rancid can alter the taste.
- Blend the almonds properly: Blend the almonds with milk until you get a smooth and fine paste for creamy and rich-tasting almond milk.
- Strain the milk: If you don't want to chew on the almond bits while drinking the milk, strain it and serve it.
Nutrition
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