❤️About This Badam Milk Recipe

Taste & Texture: This badam milk has a nutty, floral and sweet taste with a rich, thick, creamy texture. It is an aromatic drink with a saffron flavor. Perfect for growing kids: As this badam doodh is packed with nutrients, a glass of it is good for kids as well as adults of any age. 

🧾 Badam Doodh Ingredient Notes

Milk: Full-fat whole milk is recommended. But sure, you can opt for low-fat or fat-free milk. Almonds: Soaking the almonds for 6-8 hours or overnight is highly recommended. You can blanch the almonds if you have forgotten. But soaking for longer hours gives you the maximum benefits. Soak almonds are easy to digest vs blanched or raw. After soaking, almonds are peeled because as per Ayurveda skin is slightly tough to digest. Cashews (optional): I have added them here just to get a more thick and creamy texture. Saffron: It adds a nice yellow tinge and flavor to the badam milk. Cardamom powder: It adds a nice aroma and flavor. Sugar: Adjust the amount as per your preference. At home, we prefer just sweet milk (not sugary sweet) Rose water: It is optional. It gives a nice aroma. Usually, it is added while making for guests. 

👩‍🍳 How To Make Badam Milk? (Stepwise Photos) 

  1. Take almonds and cashews (if using) in a bowl and add enough water to cover them. Cover the bowl and let it soak for 6-8 hours or overnight.

Improves eyesight Builds stronger bones Builds up immunity Treats constipation and indigestion issues Good for pregnant women Improves sleep quality (drinking a glass of warm badam milk at night treats insomnia)

  1. After soaking, peel and discard the skin of the almonds.
  2. Save 3-4 almonds to slice for garnishing. Take remaining nuts and ¼ cup of milk in a blender.
  3. Make a smooth paste out of it.
  4. Take milk in a saucepan and bring it to a boil on medium heat. Once it starts boiling add prepared nut paste and mix.
  5. Crush the saffron stands between your thumb and finger then add to the milk.
  6. Also, add sugar and mix.
  7. Again bring the milk to a boil and keep stirring every 1-2 minutes and stay there, keep an eye on it to avoid overflowing of milk.
  8. Let it simmer on low heat for 4-5 minutes only. Keep stirring constantly otherwise it starts to stick to the pan and starts burning.
  9. Lastly, add cardamom powder and rose water. Mix well. Serve this badam doodh warm or chilled with a garnish of sliced almonds. 

💭Expert Tips For Making Badam Milk

Leftover badam milk can be reheated in the microwave until warm if you don’t prefer chilled badam milk.

Bring the badam doodh to room temperature. If any malai layer if formed on top then use a handy (immersion blender) to break it and mix it into the milk.  Store in an airtight jar or bottle and keep in the refrigerator. It stays good for 2-3 days in the fridge. When ready to serve, stir the badam milk and then pour it into the glass.

In Gujarat, we usually garnish the badam doodh with charoli (chironji). Did you try this badam milk recipe (badam doodh)? I’d love to hear about it! Click here to leave a review.

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