- Soak almonds in water for 2-3 hours, then peel their skins.
- Reserve 4 almonds for chopping. Grind the remaining almonds with 1/2 cup milk into a smooth paste.
- Boil milk in a heavy-bottomed pan. Soak saffron strands in 2 tablespoons of warm milk.
- Add saffron-infused milk, sugar, powdered cardamom, and edible camphor (optional) to the boiling milk.
- Finely chop reserved almonds and add to the milk mixture.
- Stir in the almond paste and simmer for 5-7 minutes, stirring constantly. Remove from heat.
- Cool completely, mix in rose syrup, and refrigerate until chilled. Serve cold.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:8 g28%
- Carbohydrates:28 mg40%
- Sugar:22 mg8%
- Salt:80 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Badam Milk Recipe – Almond, Saffron & Rose Flavors
Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Badam Milk. Growing up, my Dadi (grandmother) would make this for us on special occasions, and the aroma of saffron and almonds instantly made everything feel magical. It’s a comforting, cooling drink, perfect for a warm day or a cozy evening. And honestly, it’s way easier to make than you might think! Let’s dive in, shall we?
Why You’ll Love This Recipe
This Badam Milk isn’t just a drink; it’s an experience. It’s creamy, fragrant, and subtly sweet – a beautiful blend of almond, saffron, and rose flavors. It’s also incredibly versatile. You can adjust the sweetness and spice levels to your liking, and it’s a fantastic way to use up those almonds you’ve been meaning to get around to! Plus, it’s a wonderful introduction to traditional Indian flavors.
Ingredients
Here’s what you’ll need to create this deliciousness:
- 3 cups milk (approximately 720ml)
- 14 almonds (badam)
- 0.25 cup rose milk syrup (approximately 60ml)
- 1 tablespoon sugar (approximately 12g)
- 1 cardamom
- 5 saffron strands
- 1 pinch edible camphor (optional)
Ingredient Notes
Let’s talk ingredients! Getting the right ones makes all the difference.
Almonds (Badam) – Types & Quality
I prefer using Californian almonds for this recipe, as they have a lovely, mild flavor. You can use any variety though – just make sure they’re fresh! Look for almonds that are plump and have a consistent color.
Milk – Full Fat vs. Toned
Full-fat milk will give you the richest, creamiest Badam Milk. However, you can absolutely use toned milk if you prefer a lighter version. I’ve even experimented with oat milk for a vegan twist (more on that later!).
Saffron – Identifying & Using High-Quality Strands
Saffron is the star of the show when it comes to flavor and color. Look for deep red strands – that’s a sign of good quality. A little goes a long way, so don’t overdo it! Soaking it in warm milk helps release its beautiful color and aroma.
Rose Milk Syrup – Regional Variations & Homemade Options
Rose milk syrup adds that signature floral note. You can find it in most Indian grocery stores. There are regional variations in flavor, so feel free to experiment! If you’re feeling ambitious, you can even make your own rose syrup – I’ve included a link to a recipe at the end of the FAQs.
Edible Camphor – Traditional Use & Substitutes
Edible camphor (pachai karpooram) is a traditional ingredient believed to have cooling properties. It has a very distinct flavor, so use it sparingly! If you can’t find it, or simply don’t like the taste, you can leave it out altogether. It won’t drastically change the flavor of the Badam Milk.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, soak the almonds in water for 2-3 hours. This softens them up, making them easier to grind. Once soaked, peel off the skins – it’s a bit fiddly, but worth it!
- Reserve 4 almonds for chopping – we’ll use these for garnish. Grind the remaining almonds with ¼ cup (approximately 60ml) of milk into a super smooth paste. A high-speed blender works best here.
- In a heavy-bottomed pan, bring the remaining milk to a boil. While the milk is heating, soak the saffron strands in 2 tablespoons of warm milk. This helps release their color and flavor.
- Once the milk is boiling, add the saffron-infused milk, sugar, powdered cardamom, and edible camphor (if using). Stir well to combine.
- Now, add the chopped reserved almonds to the milk mixture.
- Stir in the almond paste and simmer for just about a minute. Don’t boil it for too long, or the milk might scorch. Remove from heat.
- Let the Badam Milk cool completely. Once cooled, mix in the rose syrup and refrigerate until thoroughly chilled. Serve cold and enjoy!
Expert Tips
- For an extra smooth texture, strain the almond paste through a fine-mesh sieve before adding it to the milk.
- Don’t skip the soaking step for the almonds! It really does make a difference.
- Adjust the sugar to your liking. I prefer a subtly sweet Badam Milk, but you can add more if you have a sweeter tooth.
Variations
- Vegan Badam Milk: My friend, Priya, who’s vegan, swears by using almond milk instead of dairy milk. It intensifies the almond flavor beautifully!
- Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the label of your rose syrup to ensure it doesn’t contain any hidden gluten.
- Adjusting Sweetness & Spice Level: Feel free to add more or less sugar and cardamom to suit your taste. A pinch of nutmeg also adds a lovely warmth.
- Festival Adaptations (Holi, Diwali): During festivals, I like to garnish the Badam Milk with chopped pistachios and a sprinkle of rose petals for a festive touch.
Serving Suggestions
Badam Milk is delicious on its own, but it also pairs well with Indian sweets like gulab jamun or jalebi. It’s also a lovely accompaniment to a light snack like biscuits or fruit.
Storage Instructions
You can store leftover Badam Milk in an airtight container in the refrigerator for up to 2 days. It might separate slightly, so just give it a good stir before serving.
FAQs
What is the origin of Badam Milk?
Badam Milk has been a part of Indian culinary tradition for centuries. Its origins can be traced back to Ayurvedic practices, where almonds and milk were believed to have nourishing and cooling properties.
Can I use almond extract instead of almond paste?
While you can use almond extract, it won’t give you the same rich, creamy texture as almond paste. I highly recommend making the paste from scratch for the best results.
How can I make rose syrup at home?
Absolutely! There are tons of recipes online. A simple one involves simmering rose petals with sugar and water. Here’s a link to a good one.
What are the benefits of adding saffron to Badam Milk?
Saffron is known for its antioxidant and anti-inflammatory properties. It also adds a beautiful color and a unique flavor to the Badam Milk.
Can I prepare Badam Milk a day in advance?
Yes, you can! Just prepare everything up to the point of adding the rose syrup, then refrigerate overnight. Add the rose syrup just before serving.