Authentic Almond Kesar Milk Recipe – Turmeric & Saffron Infused

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Kesar Milk Recipe – Turmeric & Saffron Infused

Hello friends! If you’re anything like me, a warm, comforting glass of milk before bed is pure bliss. But sometimes, plain milk just doesn’t cut it, right? That’s where this Almond Kesar Milk comes in. It’s a family favorite, and honestly, it feels like a warm hug in a glass. I first made this for my little cousin when she was feeling under the weather, and it instantly became her comfort drink too! Let’s get into it.

Why You’ll Love This Recipe

This isn’t your average turmeric milk (haldi doodh). We’re taking things up a notch with the luxurious addition of almonds and saffron. It’s creamy, fragrant, and subtly sweet – a truly delightful treat. Plus, it’s packed with goodness! Think antioxidants from saffron, healthy fats from almonds, and the anti-inflammatory power of turmeric. It’s a delicious way to unwind and nourish your body.

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup Almonds (about 75g)
• 2 tbsp Milk powder (about 15g)
• Few strands Saffron threads (approximately 10-12)
• ½ tsp Turmeric powder (about 2.5g)
• 5 Cardamom seeds

Ingredient Notes

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

• Almond quality: Use good quality almonds – they really shine through. I prefer using Californian almonds for their sweetness, but any variety will work.
• Saffron grade: Saffron is precious! Look for deep red threads with minimal yellow styles. That’s where the flavor and color are. A little goes a long way, so don’t skimp, but you don’t need a ton either.
• Milk Powder type: Full-fat milk powder will give you the richest, creamiest result. But if you’re watching your fat intake, skim milk powder works just fine too.
• Turmeric source/color: Kashmiri turmeric is prized for its vibrant color and mild flavor. If you can find it, definitely use it! Otherwise, any good quality turmeric powder will do.
• Cardamom freshness: Freshly cracked cardamom seeds are so much more fragrant than pre-ground powder. It’s worth the extra minute!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super easy.

1. First, blanch the almonds. Bring a pot of water to a boil and add the almonds. Boil for just 1 minute, then drain and soak in cool water for about 5 minutes. This makes peeling them a breeze!
2. Once cooled, the skins should slip off easily. Pat the blanched almonds completely dry. This is important for getting a smooth powder.
3. Now, dry roast the almonds in a pan over medium heat. Keep stirring until you see little golden spots appear. Be careful not to burn them!
4. Let the almonds cool completely. Then, in a spice grinder or blender, grind them along with the cardamom seeds, saffron, and turmeric powder to a fine powder.
5. Finally, mix in the milk powder and store the mix in an airtight container. It’ll keep for a couple of weeks!

To serve, dissolve 1 tablespoon of the mix in a cup of hot milk (about 240ml) along with sugar to taste. Stir well and enjoy it hot or chilled.

Expert Tips

• Don’t skip the drying step after blanching! Wet almonds will result in a grainy powder.
• Roasting the almonds enhances their flavor beautifully.
• For a super smooth powder, you can sift it after grinding.
• Store the almond mix in a cool, dark place to preserve its flavor and color.

Variations

This recipe is pretty versatile. Feel free to play around!

• Spice Level: If you love a stronger turmeric flavor, add up to ¾ tsp of turmeric powder. My grandma always added a pinch of black pepper too – it helps with turmeric absorption!
• Sweetness: Adjust the amount of sugar to your liking. Honey or maple syrup are great natural alternatives.
• Vegan Adaptation: Use a plant-based milk powder (soy, almond, or oat) for a vegan version.
• Festival Adaptations: During Holi, I sometimes add a tiny pinch of rose petals to the mix for a floral aroma. For Diwali, a sprinkle of chopped pistachios makes it extra festive!

Serving Suggestions

This Almond Kesar Milk is wonderful on its own, but here are a few ideas:

• Enjoy it as a bedtime drink for a restful night’s sleep.
• Serve it warm with a side of dates or dry fruits.
• Chill it and enjoy it as a refreshing summer cooler.
• A sprinkle of chopped nuts on top adds a nice crunch.

Storage Instructions

The almond-saffron-turmeric mix can be stored in an airtight container at room temperature for up to 2 weeks. Once mixed with milk, it’s best enjoyed immediately, but leftovers can be refrigerated for up to 24 hours.

FAQs

Let’s answer some common questions!

1. What type of almonds work best for this recipe?

Any type of almonds will work, but I find that Californian almonds have a lovely natural sweetness.

2. Can I use almond flour instead of whole almonds?

You can, but the flavor won’t be quite as intense. If using almond flour, you might want to lightly toast it to enhance the flavor.

3. How do I know if my saffron is authentic?

Authentic saffron threads are deep red in color with minimal yellow styles. They also have a distinct aroma. If it’s very cheap, it’s likely not genuine.

4. Can this almond kesar milk be made ahead of time?

Absolutely! The mix can be made ahead and stored for weeks. Just mix with hot milk when you’re ready to enjoy.

5. What are the health benefits of turmeric in this drink?

Turmeric is a powerful anti-inflammatory and antioxidant. It’s great for boosting your immune system and overall health.

6. Can I adjust the consistency of the milk?

Definitely! Use more or less milk to achieve your desired consistency. If you like it extra thick, use less milk or add a little more milk powder.

Enjoy this recipe, and let me know what you think! I hope it brings you as much comfort and joy as it brings me and my family.