Authentic Badam Milk Recipe – Saffron Almond Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Badam Milk Recipe – Saffron Almond Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy glass of Badam Milk (almond milk). This isn’t just any almond milk; it’s infused with the delicate aroma of saffron and has a richness that’s utterly comforting. I remember my grandmother making this for us on hot summer afternoons, and honestly, it still feels like a warm hug in a glass. It’s surprisingly easy to make, and I promise, it’s so worth the effort.

Why You’ll Love This Recipe

This Badam Milk isn’t just delicious; it’s a little bit special. It’s perfect when you’re craving something sweet and soothing, or when you want to impress guests with a traditional Indian treat. Plus, it’s a fantastic source of calcium and healthy fats. It’s a beautiful balance of flavors and textures – the nutty almond, the floral saffron, and the sweet, creamy milk.

Ingredients

Here’s what you’ll need to create this saffron almond delight:

• ?? cup Almonds
• 3 cups Milk (full-fat recommended)
• Few strands Saffron
• 4 tbsp Sugar (or to taste)
• 3 tbsp Condensed Milk
• ?? cup Milk (for grinding almonds)

Ingredient Notes

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

• Quality of Almonds: Seriously, use good almonds! I prefer using Californian almonds for their sweetness, but Kashmiri almonds are also fantastic if you can find them. They have a slightly more intense flavor.
• Saffron Varieties: Kesar (saffron) quality varies a lot. Look for deep red strands – that’s where the color and flavor are. A little goes a long way!
• Full-Fat vs. Low-Fat Milk: While you can use low-fat milk, full-fat milk gives the Badam Milk a much richer, creamier texture. It really makes a difference.
• Use of Condensed Milk vs. Sugar: I like using a combination of both! Condensed milk adds a lovely creaminess, while sugar helps balance the sweetness. You can adjust the amount of sugar to your liking, though.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s prep the almonds. Bring water to a boil in a saucepan and blanch the almonds for about 2 minutes. This helps loosen the skins. Let them sit in the hot water for around 20 minutes – they’ll practically slip right out of their skins!
2. Once peeled, it’s time to grind those almonds. Pop them into a blender or food processor with about ?? cup of milk. Blend until you have a super smooth paste. Don’t skimp on the blending time – you want it really smooth.
3. Now for the magic! Soak a few strands of saffron in 2 tablespoons of warm milk. This will release its beautiful color and aroma. Let it sit for at least 15-20 minutes.
4. In a heavy-bottomed pan, heat the 3 cups of milk over medium-low heat. Add the saffron-infused milk and let it simmer gently for about 15 minutes. Stir occasionally to prevent sticking.
5. Time to add the sweetness! Stir in the condensed milk, followed by the almond paste and sugar. Mix well, and immediately remove the pan from the heat. This prevents the milk from scorching.
6. Let the Badam Milk cool to room temperature, then refrigerate for at least 4-5 hours, or even overnight. This allows the flavors to meld together beautifully. Serve chilled and enjoy!

Expert Tips

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

• Don’t overcook the milk after adding the almond paste. It can separate if heated for too long.
• For an extra smooth texture, strain the Badam Milk through a fine-mesh sieve before chilling.
• If you don’t have time to blanch the almonds, you can buy blanched almonds instead.

Variations

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

• Vegan Badam Milk: Substitute the dairy milk with almond milk or any other plant-based milk. Use maple syrup or agave nectar instead of condensed milk and sugar.
• Sugar-Free Badam Milk: Skip the sugar and condensed milk altogether! You can use a sugar substitute like stevia or erythritol, or simply enjoy the natural sweetness of the almonds and saffron.
• Spice Level – Cardamom Addition: My friend, Priya, always adds a pinch of cardamom powder to her Badam Milk. It adds a lovely warmth and fragrance. About ¼ teaspoon is perfect.
• Festival Adaptations – Holi/Summer Cooling Drink: During Holi, I sometimes add a tiny bit of rose water for a floral twist. It’s also incredibly refreshing on a hot summer day!

Serving Suggestions

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

• Garnish with a few extra saffron strands and chopped pistachios.
• Serve with a side of traditional Indian sweets like gulab jamun or rasgulla.
• Pour it into pretty glasses for a special occasion.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is it better to use blanched almonds or unblanched almonds for Badam Milk? You can use either! Blanching removes the skin, resulting in a smoother texture. But unblanched almonds work just fine too – just make sure to grind them really well.
• Can I make Badam Milk ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors have had a chance to meld.
• What is the best type of saffron to use for Badam Milk? Look for saffron with deep red strands and a strong aroma. Kashmiri saffron is considered the best, but Spanish saffron is also a good option.
• Can I adjust the sweetness level in this recipe? Definitely! Start with the recommended amount of sugar and condensed milk, then add more to taste.
• Why is the milk simmered for 15 minutes? Simmering the milk helps to thicken it slightly and allows the saffron flavor to infuse beautifully.
• Can I use almond extract instead of almond paste? While you can use almond extract, it won’t give you the same rich, creamy texture as almond paste. I highly recommend making the almond paste from scratch for the best results.

Enjoy your homemade Badam Milk! I hope this recipe brings a little bit of joy to your kitchen and your taste buds. Let me know how it turns out in the comments below!