Authentic Badam Milk Powder Recipe – Almond, Saffron & Turmeric

Last Updated on 4 months by Neha Deshmukh

Authentic Badam Milk Powder Recipe – Almond, Saffron & Turmeric

Introduction

There’s something incredibly comforting about a warm glass of masala doodh (spiced milk), isn’t there? Growing up, my dadi (grandmother) always had a special blend of badam (almond) milk powder ready, and it instantly made everything better – a cold, a bad day, or just a craving for something sweet and soothing. I’m so excited to share her recipe with you, tweaked just a little to make it super easy to recreate at home! This badam milk powder isn’t just delicious; it’s packed with flavour and a beautiful golden hue thanks to the saffron and turmeric.

Why You’ll Love This Recipe

This badam milk powder is a game-changer. It’s quick to make, stores beautifully, and transforms a simple glass of milk into a luxurious treat. Plus, it’s a wonderful way to incorporate the goodness of almonds, saffron, and turmeric into your diet. It’s perfect for a cozy night in, a festive occasion, or even a thoughtful homemade gift.

Ingredients

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

• ½ cup almonds (about 75g)
• 2 cardamom pods
• ½ tsp saffron strands (about 0.5g)
• ½ cup milk powder (about 50g)
• ¼ tsp turmeric powder (about 1g)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your badam milk powder.

• Almonds: Choosing the Right Variety – I prefer using Californian almonds for their mild flavour and consistent quality. However, Kashmiri almonds are also fantastic if you can find them – they’re known for their slightly sweeter taste.
• Saffron: The “Red Gold” of Spices – Quality & Usage – Saffron is expensive, but a little goes a long way! Look for deep red strands, and don’t be tempted by cheaper, paler versions. To get the most flavour, lightly crush the saffron strands before adding them.
• Cardamom: Green vs. Black Cardamom – Which to Use? – For badam milk powder, green cardamom is the way to go. It has a sweet, floral aroma that complements the almonds beautifully. Black cardamom has a smoky flavour that’s better suited for savoury dishes.
• Milk Powder: Full Fat vs. Low Fat – Impact on Flavor – Full-fat milk powder will give you a richer, creamier badam milk. You can use low-fat if you prefer, but the flavour won’t be quite as intense.
• Turmeric: Regional Variations & Health Benefits – Turmeric adds a beautiful colour and a subtle earthy flavour. It’s also incredibly good for you! In some regions of India, a pinch of ginger powder is also added along with turmeric for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, dry roast the almonds in a pan on low heat. Keep stirring to prevent burning, until they’re golden and crunchy. This usually takes about 5-7 minutes. Let them cool completely – this is important!
2. Once cooled, blend the roasted almonds, cardamom pods, and saffron into a fine powder. A high-powered blender works best here.
3. Transfer the almond mixture to a bowl. Add the milk powder, turmeric, and the remaining saffron. Mix everything really well until it’s evenly combined.
4. (Optional) If you like a sweeter drink, stir in powdered sugar to your liking. Start with ¼ cup and add more as needed.
5. Finally, store your beautiful badam milk powder in an airtight container. It’ll stay fresh for weeks!
6. To make the drink, heat 3 cups of milk in a saucepan. Add 2 tablespoons of badam powder and whisk continuously to prevent lumps.
7. Bring the mixture to a boil, then simmer for about a minute. Add sugar if you didn’t add it to the powder.
8. Serve hot, garnished with a few saffron strands or slivered almonds.

Expert Tips

A few little things that make all the difference…

• Roasting Almonds to Perfection: Don’t rush the roasting process! Low and slow is key to getting perfectly crunchy almonds without burning them.
• Achieving the Right Powder Consistency: If your blender is struggling, add a tablespoon of milk powder at a time to help it along. You want a really fine powder for a smooth drink.
• Saffron Infusion Techniques: For a more intense saffron flavour, you can lightly warm the milk before adding the badam powder. This helps release the saffron’s aroma.

Variations

Want to get creative? Here are a few ideas…

• Vegan Badam Milk Powder (Using Plant-Based Milk Powder): Simply substitute the dairy milk powder with a plant-based alternative like almond or oat milk powder.
• Sugar-Free Badam Milk Powder: Skip the powdered sugar altogether! The almonds and milk powder provide a natural sweetness.
• Spice Level Adjustment (Adding a Pinch of Nutmeg or Ginger): My friend, Priya, loves adding a tiny pinch of nutmeg or ginger powder for a warmer, spicier flavour.
• Festival Adaptations (Holi, Diwali): During festivals, I sometimes add a pinch of rose petals to the powder for a fragrant twist.

Serving Suggestions

Badam milk is wonderful on its own, but here are a few ideas to take it to the next level:

• A sprinkle of chopped pistachios
• A drizzle of honey
• A dash of cinnamon

Storage Instructions

Store your badam milk powder in an airtight container in a cool, dry place. It will stay fresh for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

• How long does homemade badam milk powder last? Properly stored, it lasts for 2-3 months.
• Can I use other nuts besides almonds? Absolutely! Cashews and pistachios also work beautifully.
• What is the purpose of turmeric in badam milk powder? It adds colour, a subtle flavour, and is known for its health benefits.
• Can I adjust the saffron quantity to my preference? Yes, definitely! Start with ½ tsp and add more if you want a stronger saffron flavour.
• Is it necessary to roast the almonds before grinding? Yes, roasting enhances the flavour and makes them easier to grind.
• What type of milk works best with this badam powder? Any milk you like! Cow’s milk is traditional, but almond, oat, or soy milk all work well.