Authentic Indian Saffron Pistachio Milk Recipe – Cardamom & Nut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Saffron Pistachio Milk Recipe – Cardamom & Nut Delight

Introduction

There’s something incredibly comforting about a warm glass of milk infused with fragrant spices and the delicate sweetness of nuts. This Saffron Pistachio Milk, or Kesar Badam Doodh as my grandmother called it, is a recipe that’s been passed down in my family for generations. I first made this on a particularly chilly winter evening, and honestly, it felt like a warm hug in a mug! It’s a little bit of luxury, a little bit of tradition, and a whole lot of deliciousness. You’ll absolutely adore this creamy, aromatic drink.

Why You’ll Love This Recipe

This isn’t just a drink; it’s an experience. It’s incredibly easy to make, requiring just a handful of ingredients and about 10 minutes of your time. The combination of saffron, pistachios, almonds, and cardamom is simply divine. Plus, it’s naturally soothing and perfect for a bedtime treat or a cozy afternoon pick-me-up. It’s a beautiful way to enjoy the flavors of India in a simple, comforting way.

Ingredients

Here’s what you’ll need to create this magical drink:

• 2 cups milk (about 475ml)
• 2 tablespoons sugar (or to taste)
• 0.25 cup almonds (about 30g)
• 0.25 cup pistachios (about 30g)
• 0.25 cup cashews (about 30g)
• 2 teaspoons cardamom powder
• 0.5 teaspoon nutmeg powder
• 1 teaspoon saffron
• 2 teaspoons sliced pistachios (for garnish)
• 1 pinch saffron strands (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Saffron Quality & Origin: Saffron is the star here, so quality matters. Look for deep red strands – that’s where the color and flavor are concentrated. Kashmiri saffron is considered the best, but Spanish saffron is also a good option. A little goes a long way!
• Nut Varieties – Regional Preferences: Traditionally, almonds and pistachios are the main nuts used, but cashews add a lovely creaminess. Feel free to experiment! Some families also add a few walnuts or even a touch of poppy seeds.
• Cardamom – Fresh vs. Ground: Freshly ground cardamom is always best. The aroma is incredible! But good quality ground cardamom works perfectly well if you’re short on time. Just make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make our nut powder. Grind the almonds, pistachios, and cashews in a spice grinder until you get a coarse powder. Don’t over-grind, you don’t want nut butter! Store any extra powder in an airtight container – it’s great for adding to smoothies or desserts.
2. Now, in a saucepan, add 1 teaspoon of water and pour in the milk. Heat it over medium heat, stirring occasionally, until it comes to a gentle rolling boil. Keep an eye on it so it doesn’t boil over!
3. Reduce the heat to low and stir in 2 tablespoons of the nut-spice powder per cup of milk. Simmer for 2-3 minutes, stirring constantly. This helps the flavors meld beautifully.
4. Add the sugar (or your preferred sweetener) and stir until it’s completely dissolved. Taste and adjust the sweetness to your liking.
5. Finally, pour the warm milk into cups. Garnish with a sprinkle of sliced pistachios and a few precious saffron strands. Serve immediately, or chill for a refreshing treat.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the simmering step! It really brings out the flavors of the spices and nuts.
• If you want a really smooth milk, you can strain it through a fine-mesh sieve before serving.
• For a richer flavor, use full-fat milk.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation – Nut Milk Options: Swap the dairy milk for almond milk, cashew milk, or oat milk for a delicious vegan version.
• Sugar Substitutions: Honey, maple syrup, or dates can be used instead of sugar. Adjust the amount to your taste.
• Spice Level – Adjusting Cardamom & Nutmeg: If you love a stronger spice flavor, add a little more cardamom or nutmeg. My friend, Priya, loves to add a tiny pinch of black pepper for a little warmth!
• Festival Adaptations – Holi or Diwali Special: During festivals like Holi or Diwali, I sometimes add a tiny bit of rose water for a floral aroma. It’s a lovely touch.

Serving Suggestions

This Saffron Pistachio Milk is wonderful on its own, but it also pairs beautifully with:

• A light Indian dessert like gulab jamun or rasgulla.
• A simple breakfast of pohe or upma.
• Just enjoyed on a quiet evening with a good book!

Storage Instructions

Leftover milk can be stored in an airtight container in the refrigerator for up to 24 hours. The flavor might mellow slightly, but it will still be delicious. Gently reheat on the stovetop or in the microwave before serving.

FAQs

Got questions? I’ve got answers!

• Can I make this ahead of time? You can prepare the nut powder ahead of time and store it in an airtight container. But it’s best to make the milk fresh for the best flavor.
• What is the best type of milk to use? Full-fat milk creates the richest, creamiest milk, but you can use any type of milk you prefer.
• How do I adjust the sweetness? Start with 2 tablespoons of sugar and add more to taste. Remember, you can always add more, but you can’t take it away!
• Can I use pre-ground spices? Yes, pre-ground spices work fine, but freshly ground spices will have a more vibrant flavor.
• What are the health benefits of saffron and nuts? Saffron is known for its antioxidant properties, and nuts are a great source of healthy fats, protein, and vitamins. It’s a delicious and nutritious treat!