Authentic Badam Milk Recipe – Almond & Pistachio Flavored Indian Drink

Last Updated on 3 months by Neha Deshmukh

Authentic Badam Milk Recipe – Almond & Pistachio Flavored Indian Drink

Hey everyone! If you’re looking for a comforting, subtly sweet, and incredibly flavorful drink, you have to try this Badam Milk. It’s a classic Indian beverage, and honestly, it’s been a family favorite for generations. I remember my grandmother making this for us on warm summer evenings, and the aroma alone was enough to make everything feel right with the world. It’s so easy to make, and the taste is just divine – a perfect blend of almonds, pistachios, and a hint of saffron. Let’s get started!

Why You’ll Love This Recipe

This Badam Milk isn’t just a drink; it’s an experience. It’s creamy, fragrant, and incredibly soothing. It’s perfect as a bedtime drink, a refreshing treat on a hot day, or even a special offering to guests. Plus, it’s surprisingly quick to whip up – ready in about 20 minutes!

Ingredients

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

• 500 ml milk
• 5-6 tablespoons sugar (adjust to taste)
• 5-6 blanched almonds (paste)
• 5-6 almonds
• 4-5 cashews
• 4-5 pistachios
• 2-3 cardamoms
• 3-4 saffron strands
• 1 teaspoon sugar

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Almonds: Types and Blanching
I prefer using Californian almonds for their mild flavor, but any variety works. Blanching is key to a smooth texture. You can blanch them yourself by briefly boiling them, then slipping off the skins, or buy pre-blanched almonds to save time.

Cashews & Pistachios: Quality & Flavor Impact
Use good quality cashews and pistachios – they really contribute to the overall richness. I like to use slightly roasted cashews for a deeper flavor.

Cardamom: Fresh vs. Ground – Which to Use
Freshly cracked cardamom pods are always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh, as it loses its potency quickly.

Saffron: The “Red Gold” – Sourcing & Benefits
Saffron is what gives Badam Milk that beautiful color and subtle floral aroma. It’s a bit pricey, but a little goes a long way. Look for deep red strands – that’s a sign of good quality. It’s also packed with antioxidants!

Milk: Full Fat vs. Toned – Choosing the Right Kind
Traditionally, full-fat milk is used for the richest flavor and creamiest texture. However, you can absolutely use toned milk if you prefer a lighter version. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s make some Badam Milk!

First, let’s prepare the badam powder. In a blender, combine the almonds, cashews, pistachios, cardamoms, saffron strands, and 1 teaspoon of sugar. Blend until you have a really fine powder. Set this aside – it’s the heart of our drink!

Now, in a non-stick pan, bring the milk to a gentle boil over medium heat. Keep stirring so it doesn’t stick to the bottom.

Next, stir in the almond paste and reduce the heat to low. Cook for about 5-10 minutes, stirring constantly. This is where patience comes in – we want to cook the paste properly to get rid of any raw taste.

Add the prepared badam powder to the milk mixture and mix thoroughly. Make sure there are no lumps!

Now for the sweetness. Add 5-6 tablespoons of sugar (or more, to your liking!) and cook for another 5-10 minutes on low flame, stirring frequently. Taste as you go and adjust the sugar to your preference.

Once everything is well combined and the milk is slightly thickened, remove from the heat and let it cool completely. Then, transfer it to a container and refrigerate for at least 1-2 hours – chilling is essential!

Finally, pour into serving glasses, garnish with a few saffron strands or slivered nuts if you’re feeling fancy, and serve cold.

Expert Tips

• Don’t skip the chilling! Badam Milk tastes so much better when it’s thoroughly chilled.
• Stir, stir, stir! Constant stirring prevents sticking and ensures a smooth, creamy texture.
• Adjust the sweetness: Everyone has a different sweet tooth, so don’t be afraid to adjust the sugar to your liking.

Variations

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

Vegan Badam Milk: Substitute the dairy milk with almond milk, cashew milk, or your favorite plant-based milk. It won’t be exactly the same, but it’s still delicious! My friend, who’s vegan, swears by using cashew milk.

Sugar-Free Badam Milk: Use a sugar substitute like stevia or erythritol. You might need to experiment with the amount to get the desired sweetness.

Spice Level: Adding a Hint of Nutmeg or Cinnamon: A tiny pinch of nutmeg or cinnamon can add a lovely warmth to the Badam Milk. My mom always adds a pinch of nutmeg!

Festival Adaptations: Serving During Holi or Diwali: This is a popular drink during Indian festivals like Holi and Diwali. You can add a touch of rose water for an extra festive flavor.

Serving Suggestions

Badam Milk is wonderful on its own, but you can also pair it with:

• Indian sweets like gulab jamun or rasgulla
• A light snack like biscuits or cookies
• Simply enjoy it as a comforting bedtime drink

Storage Instructions

Leftover Badam Milk can be stored in an airtight container in the refrigerator for up to 2-3 days. It might separate a little, so just give it a good stir before serving.

FAQs

What is the best type of milk to use for Badam Milk?
Full-fat milk gives the richest flavor, but toned milk or plant-based milks work well too!

Can I make Badam Milk ahead of time? How long will it last?
Yes, you can! It will last in the fridge for 2-3 days.

How do I adjust the sweetness level in this recipe?
Taste as you go and add more or less sugar to suit your preference.

What if I don’t have saffron? Can I substitute it?
You can skip the saffron if you don’t have it, but it does add a unique flavor and color. A tiny drop of yellow food coloring can mimic the color, but won’t replicate the flavor.

Can I use almond extract instead of making badam powder from scratch?
While you can use almond extract, it won’t have the same depth of flavor as homemade badam powder. I highly recommend making the powder for the best results.

Why is my Badam Milk grainy? How can I prevent this?
Graininess usually happens if the badam powder isn’t finely ground or if the milk isn’t stirred enough during cooking. Make sure your powder is super fine and stir constantly!

Enjoy your homemade Badam Milk! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!