Authentic Badam Milk Recipe – Apricot & Saffron Infused Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Badam Milk Recipe – Apricot & Saffron Infused Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a truly authentic Badam Milk. This isn’t just any milk; it’s a creamy, dreamy, saffron-infused delight with a subtle sweetness from apricots. I remember my grandmother making this for us during summer holidays, and the aroma alone was enough to make the heat disappear! It’s a little bit of effort, but trust me, every sip is worth it.

Why You’ll Love This Recipe

This Badam Milk is special. It’s richer and more flavorful than store-bought versions, thanks to the slow simmering and the beautiful blend of almonds, cashews, and apricots. The saffron adds a luxurious touch, and the whole drink is incredibly soothing and nourishing. It’s perfect as a treat, a festive drink, or just a comforting beverage on a warm evening.

Ingredients

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

• 1 litre cow milk
• 2 dried apricots
• 8 cashews
• 10 almonds
• ?? teaspoon saffron strands

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Badam Milk.

• Cow Milk vs. Other Milks: Traditionally, Badam Milk is made with cow milk for its richness and slightly sweet flavour. While you can use other milks (almond milk works well for a lighter version), cow milk really gives it that authentic taste.
• Saffron Quality & Bloom: Don’t skimp on the saffron! Good quality saffron will give you a beautiful colour and flavour. To get the most out of it, gently crush the strands and soak them in a tablespoon of warm milk for about 10-15 minutes before adding them to the main pot. This helps release their colour and aroma – we call this ‘blooming’ the saffron.
• Apricot Variety: I prefer using slightly tart dried apricots for this recipe. They balance the sweetness of the nuts and milk beautifully.
• Almond & Cashew Ratio: I like a fairly even ratio of almonds and cashews, but feel free to adjust it to your preference. More cashews will give you a creamier texture, while more almonds will add a slightly nutty flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our dry fruits. Soak the apricots, cashews, and almonds in warm water for about 15 minutes. This softens them up and makes them easier to blend. Don’t forget to drain them completely before using!
2. Now, in a thick-bottomed pan, pour in the milk. Heat it over medium heat and bring it to a gentle boil. Once it boils, reduce the heat to low.
3. Add the bloomed saffron strands to the milk and let it simmer for 30-40 minutes. This is where the magic happens! Stir it occasionally, and very importantly, scrape the sides of the pan as the milk reduces. This incorporates the malai (cream) that forms, making the Badam Milk wonderfully thick and creamy.
4. While the milk is simmering, peel and slice half of the almonds into slivers. These will be for garnish. Blend the remaining almonds, cashews, and apricots into a really thick, smooth paste. You might need to add a splash of water to get it going, but use as little as possible.
5. Once the milk has reduced and cooled down to room temperature, gently mix in the almond slivers.
6. Finally, stir in the dry fruit paste until it’s fully combined. Give it a good whisk to ensure everything is smooth and creamy. Refrigerate the Badam Milk for at least 4-5 hours, or even overnight, before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Patience is key! The slow simmering process is crucial for developing the rich flavour and creamy texture. Don’t rush it.
• Don’t over-blend the dry fruit paste. You want it thick, not watery.
• Taste as you go. Adjust the sweetness to your liking.

Variations

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

• Vegan Badam Milk: Simply substitute the cow milk with almond milk or another plant-based milk of your choice.
• Sugar-Free Option: Omit any added sugar. The apricots and nuts provide a natural sweetness. You can also add a few drops of stevia if desired.
• Spice Level – Cardamom Addition: My friend, Priya, loves adding a pinch of cardamom powder to her Badam Milk. It adds a lovely warmth and fragrance. About ¼ teaspoon should do the trick.
• Festival Adaptations – Holi/Summer: During Holi, I sometimes add a tiny pinch of rose water for a floral aroma. It’s also incredibly refreshing during hot summer months!

Serving Suggestions

Serve chilled in pretty glasses. Garnish with the reserved almond slivers and a few extra saffron strands for a beautiful presentation. It’s lovely on its own, but you can also pair it with a light snack like biscuits or namak pare.

Storage Instructions

Badam Milk will keep in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from absorbing any odours. It might thicken slightly upon standing, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What is the best type of milk to use for Badam Milk? Traditionally, cow milk is used for its richness. However, almond milk is a great alternative for a vegan or lighter version.
• Can I make Badam Milk ahead of time? Absolutely! In fact, it tastes even better the next day after the flavours have had a chance to meld.
• How do I know if my saffron is authentic? Authentic saffron has a deep crimson colour and a distinct aroma. It should also be slightly sticky to the touch.
• What can I substitute for apricots? If you don’t have apricots, you can use dates or figs, but they will alter the flavour slightly.
• Why is scraping the sides of the pan important? Scraping the sides incorporates the malai (cream) that forms during simmering, making the Badam Milk thicker and creamier.

Enjoy this delightful Badam Milk! I hope it brings a little bit of warmth and happiness to your day. Let me know in the comments if you try it and how it turns out!