Authentic Almond Milk Recipe – Indian Badam Doodh with Saffron

Last Updated on 4 months by Neha Deshmukh

Authentic Almond Milk Recipe – Indian Badam Doodh with Saffron

Hey everyone! Today, I’m sharing a recipe that’s been a family favourite for generations – Badam Doodh, or Indian Almond Milk. It’s more than just a drink; it’s a warm hug in a glass, a taste of home, and honestly, a little bit of magic. I remember my grandmother making this for us whenever we were feeling under the weather, and it always made things better. It’s surprisingly easy to make, and the flavour is just incredible. Let’s get started!

Why You’ll Love This Recipe

This isn’t your average almond milk. Forget the store-bought stuff – this Badam Doodh is rich, creamy, and infused with the delicate aroma of saffron and milk masala. It’s a comforting drink perfect for any time of year, but especially lovely during cooler months or as a refreshing treat in the summer. Plus, it’s naturally gluten-free and vegetarian!

Ingredients

Here’s what you’ll need to make this delicious Badam Doodh:

• 12 almonds
• 1 litre full cream milk
• 1 pinch saffron (optional)
• ½ tsp Everest milk masala or ¼ tsp cardamom powder
• ½ cup sugar

Ingredient Notes

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

• Quality of Almonds: Use good quality, plump almonds. I prefer Californian almonds, but any variety will work. The fresher the almonds, the better the flavour.
• Full Cream Milk vs. Other Types: Full cream milk (approximately 3.25% fat) gives the richest, creamiest result. You can use other types of milk, but the texture won’t be quite as luxurious.
• Saffron – Kashmiri vs. Other Varieties: If you’re using saffron, Kashmiri saffron is the gold standard – it has a beautiful colour and aroma. But any good quality saffron will do! A little goes a long way.
• Milk Masala vs. Cardamom Powder: Milk masala is a blend of warming spices often used in Indian drinks. If you can’t find it, cardamom powder is a fantastic substitute. I sometimes use a tiny pinch of nutmeg too, for extra warmth.

Step-By-Step Instructions

Alright, let’s make some Badam Doodh!

1. First, soak the almonds in warm water for 1-2 hours. This softens them up, making them easier to blend.
2. Once soaked, peel the skins off the almonds. The easiest way to do this is by rubbing them between your fingertips – the skins should slip right off.
3. Now, blend the peeled almonds with about ?? cup of milk into a super smooth paste. Don’t skimp on the blending – you want it really smooth!
4. Pour the almond paste into a saucepan and simmer for 3-4 minutes, stirring constantly. Then, add the remaining milk and bring it to a boil.
5. Once boiling, reduce the heat to low and cook for another 8-10 minutes, stirring occasionally. This helps the flavours meld together beautifully.
6. Add the sugar and stir until it’s completely dissolved. Taste and adjust the sweetness to your liking – everyone has a different sweet tooth!
7. Finally, mix in the milk masala (or cardamom powder) and the saffron-milk mixture (if using). If the Badam Doodh is too thick, add a little more milk. Bring it to one final boil, then turn off the heat.
8. Let it cool completely, then refrigerate for at least an hour. It’s best served chilled! Garnish with slivered almonds before serving.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the almond paste, or it can become grainy.
• Stir frequently to prevent the milk from sticking to the bottom of the pan.
• For an extra smooth texture, you can strain the Badam Doodh through a fine-mesh sieve before chilling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Using Plant-Based Milk: Swap the full cream milk for almond milk, soy milk, or oat milk for a vegan version. The flavour will be slightly different, but still delicious!
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make a sugar-free Badam Doodh.
• Adjusting Spice Levels: Feel free to adjust the amount of milk masala or cardamom powder to suit your taste. My friend, Priya, loves adding a tiny pinch of ginger powder too!
• Festival Adaptations – Holi, Diwali: During festivals like Holi and Diwali, I sometimes add a few drops of rose water for a floral aroma.

Serving Suggestions

Badam Doodh is wonderful on its own, but here are a few ways to enjoy it:

• Serve it as a comforting bedtime drink.
• Pair it with a light breakfast or snack.
• Offer it to guests as a traditional Indian welcome drink.

Storage Instructions

Leftover Badam Doodh can be stored in an airtight container in the refrigerator for up to 3 days. It may separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Is this Badam Doodh the same as almond milk found in stores? Not at all! Store-bought almond milk is usually made with a very small percentage of almonds and often contains added sugars and stabilizers. This recipe is made with whole almonds and fresh milk, resulting in a much richer and more flavourful drink.
• Can I use blanched almonds to skip the peeling step? Yes, absolutely! Blanched almonds are already peeled, saving you a bit of time and effort.
• What is Milk Masala and where can I find it? Milk masala is a blend of spices commonly used in Indian milk-based drinks. You can find it at most Indian grocery stores, or online.
• How can I make this recipe ahead of time? You can make the almond paste ahead of time and store it in the refrigerator for up to 24 hours. Then, just follow the remaining steps when you’re ready to make the Badam Doodh.
• Can I add other nuts like pistachios or cashews? Definitely! Adding a handful of pistachios or cashews to the blend will create a richer, more complex flavour.