Badam Milk (Indian Saffron Almond Milk)
User Reviews
5
Badam Milk (Indian Saffron Almond Milk)
Description
Badam Milk (Indian Saffron Almond Milk) starts with soaking almonds in hot water to loosen their skins, which are then peeled for a smoother texture. The peeled almonds are blended with a small amount of milk to create a paste. The rest of the milk is heated to a boil before adding the almond paste, sugar, ground cardamom, and saffron strands, creating a fragrant and flavorful mixture. The milk is then simmered gently to meld flavors and thicken slightly.
This beverage has a creamy texture from the ground almonds and rich milk base, accented by the warm spice notes of cardamom and the distinctive aroma and golden hue of saffron. The final touch of pistachio slivers and additional saffron strands enhances both texture and appearance when served.
Badam Milk can be served warm for soothing comfort or chilled for refreshment. If desired, straining the milk removes almond pieces for a silkier drink. Using whole milk is recommended for optimal flavor and richness, and blending the almonds to a fine smooth paste is key for the best texture.
Ingredients
- 18-20 almonds
- 2 cup milk divided
- 2 tablespoon sugar
- 1 pinch saffron aka Kesar
- 3 green cardamom seeds removed and crushed, or 1/4 teaspoon cardamom powder, aka Elaichi
- pistachio slivered, for garnish
- saffron for garnish, aka Kesar
Instructions
- To make the skin of almonds simpler to peel, soak them in hot water for 15-20 minutes. After that, peel each almond's skin. It should be easy to remove.
- Blend it with 1/4 cup milk until it becomes a smooth paste.
- Heat the remaining milk in a heavy-bottomed pan.
- When the milk has reached a boil, stir in the almond paste, sugar, cardamom powder, and saffron. Stir everything together thoroughly.
- Reduce the heat to low and cook for 10 minutes. After that, turn off the heat.
- And it’s ready. Garnish with slivered pistachios and saffron strands.
- Serve Badam Milk hot or chill in the refrigerator and serve it cold.
Notes
- Soaking almonds for 15-20 minutes in hot water helps peel their skins easily and improves digestibility.
- For a smoother drink, strain the milk to remove any almond pieces before serving.
- Use whole milk to enhance the creaminess and flavor of Badam Milk.
- Ensure the almonds are blended into a smooth paste to avoid grittiness in the beverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 106mg | 4% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 311mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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