Authentic Almond & Rose Badam Milk Recipe – Easy Indian Summer Drink

Last Updated on 6 months ago by Neha Deshmukh

Authentic Almond & Rose Badam Milk Recipe – Easy Indian Summer Drink

Okay, let’s be real. When the Indian summer heat hits, nothing – and I mean nothing – beats a tall, cool glass of Badam Milk. It’s pure nostalgia for me, reminding me of my grandmother’s kitchen and long summer afternoons. This isn’t just a drink; it’s a little bit of comfort in a glass. And honestly, it’s so easy to make, you’ll wonder why you haven’t been whipping it up all along!

Why You’ll Love This Recipe

This Badam Milk recipe is seriously the best. It’s quick – ready in under 15 minutes – and requires minimal effort. Plus, the combination of almonds, rose, and cardamom is just heavenly. It’s naturally cooling, incredibly refreshing, and a fantastic way to sneak in some healthy fats and protein. Trust me, one sip and you’ll be hooked! It’s the perfect treat for a hot day, a festive occasion, or just when you need a little something special.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tbsp almonds (soaked and blanched)
• ½ cup milk (about 120ml)
• 1 cup yogurt (about 240ml)
• ½ cup cold milk (about 120ml)
• ½ tsp cardamom powder
• ¼ tsp rose essence
• 1-2 tbsp honey (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec, because quality does matter here!

• Almonds: Using blanched almonds is key. It gives the milk that super smooth, creamy texture. You can buy pre-blanched almonds, or blanch them yourself by briefly boiling them for a minute, then slipping off the skins.
• Rose Essence: A little goes a long way! Look for a good quality rose essence – the artificial ones can taste a bit…off. I prefer the ones from Khoya or even a good Indian grocery store.
• Cardamom: Cardamom use varies across India. Some prefer a stronger cardamom flavour, others a more subtle hint. I’ve used ½ tsp here, but feel free to adjust to your liking. Green cardamom is traditional, but black cardamom can add a smoky note if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, take those soaked and blanched almonds and grind them with 2 tablespoons of milk. You want a really smooth paste here, so take your time. A high-speed blender works best, but a regular blender will do – just scrape down the sides a few times.
2. Now, add the yogurt, the remaining ½ cup of milk, and the cold milk to the almond paste. Blend it all up until it’s beautifully smooth and frothy.
3. Time for the flavour magic! Add the cardamom powder, rose essence, and honey. Blend again until everything is perfectly combined and you have a lovely, pale pink drink.
4. Pour into glasses and serve immediately. Seriously, don’t wait! It’s best enjoyed chilled and fresh.

Expert Tips

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

• Chill your glasses: Pop your glasses in the freezer for 10 minutes before serving for an extra refreshing experience.
• Don’t over-blend: Over-blending can make the milk a little too thick.
• Taste as you go: Adjust the honey to your sweetness preference.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based milk (almond, soy, or oat milk all work well) and plant-based yogurt. Coconut yogurt adds a lovely flavour!
• Sugar-Free Option: Skip the honey altogether, or use a natural sugar substitute like stevia or monk fruit.
• Spice Level: My friend, Priya, loves adding a tiny pinch of saffron for a more luxurious flavour. You could also experiment with a tiny bit of nutmeg.
• Festival Adaptations: This is amazing during Holi! You can add a drop of food colouring for a festive pink hue. It’s also a perfect drink for summer celebrations.

Serving Suggestions

Badam Milk is fantastic on its own, but here are a few ways to elevate it:

• Garnish: Sprinkle a little chopped pistachios or almonds on top for a pretty presentation.
• With Snacks: It pairs beautifully with light Indian snacks like namak pare or mathri.
• Dessert Drink: Serve it after a meal as a light and refreshing dessert.

Storage Instructions

Honestly, Badam Milk is best enjoyed immediately. But if you absolutely have leftovers, you can store it in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Is it best to serve Badam Milk immediately? Yes! It tastes best when it’s freshly made and chilled.
• Can I use almond extract instead of rose essence? You can, but the flavour won’t be quite the same. Rose essence gives it that unique floral aroma.
• What type of almonds are best for Badam Milk? Regular almonds work perfectly fine, but using Californian almonds will give you a sweeter flavour.
• Can I make a larger batch and store it? You can, but the texture might change slightly. It’s best to make it fresh whenever possible.
• How can I adjust the sweetness level? Start with 1 tablespoon of honey and add more to taste. Remember, you can always add more, but you can’t take it away!

So there you have it! A simple, delicious, and authentic Almond & Rose Badam Milk recipe that’s sure to become a summer staple in your home. Enjoy!