Authentic Fig & Nut Milk Recipe – Saffron Infused Indian Drink

Last Updated on 3 months by Neha Deshmukh

Authentic Fig & Nut Milk Recipe – Saffron Infused Indian Drink

Hey everyone! I’m so excited to share this recipe with you – it’s a little slice of comfort and tradition in a glass. This Fig & Nut Milk (or Anjeer-Badam Doodh as my grandmother used to call it) is something I grew up with, and it’s honestly the perfect cozy drink, especially during cooler months. It’s naturally sweet, incredibly nourishing, and has this beautiful, subtle saffron aroma that just elevates everything. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a drink; it’s a hug in a glass! It’s packed with goodness from the nuts and figs, and the saffron adds a touch of luxury and warmth. Plus, it’s surprisingly easy to make. If you’re looking for a healthy, delicious, and naturally sweet alternative to regular milk, or just want to try something a little different, you absolutely have to give this a go.

Ingredients

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

• ¼ cup almonds
• ¼ cup cashews
• ¼ cup raisins
• ¼ cup pistachios
• 7-8 dates
• 3-4 dried figs
• Pinch of saffron (about 15-20 strands)
• 2.5 cups milk (soy, almond, or dairy)

Ingredient Notes

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

Almonds & Cashews: Quality and Sourcing

I always try to use good quality almonds and cashews. They don’t have to be super fancy, but fresher nuts really do taste better. Look for nuts that are plump and have a natural color. You can even lightly toast them before soaking for an extra layer of flavour!

Dried Figs & Dates: Regional Varieties & Ripeness

The type of dried figs and dates you use can subtly change the flavour. I personally love using Kimia dates – they’re soft and caramel-like. For figs, I prefer the brown Turkish figs. Make sure they’re nice and soft, not rock hard!

Saffron: The “Red Gold” – Quality & Usage

Saffron is the star of the show, adding that beautiful colour and aroma. A little goes a long way! Look for saffron threads that are deep red in colour – that’s a sign of good quality. Don’t skimp here; the flavour difference is noticeable.

Milk Options: Dairy vs. Plant-Based (Soy, Almond)

This recipe is super versatile when it comes to milk. I’ve made it with dairy milk, almond milk, and soy milk, and it’s delicious with all of them! Soy milk tends to give it a slightly creamier texture, which I really enjoy. Feel free to experiment and see what you prefer.

Step-By-Step Instructions

Alright, let’s get cooking (well, blending!).

First, let’s soften those figs. Pop the dried figs into a bowl and cover them with hot water. Let them soak for about 30 minutes – this makes them much easier to blend.

While the figs are soaking, give the almonds, cashews, raisins, and pistachios a good rinse. You can also soak these in hot water for 30 minutes if you like – it helps create an even smoother texture.

Once the figs are nice and soft, drain the water and roughly chop them into smaller pieces. Do the same with the dates.

Now for the fun part! Add the soaked nuts, chopped figs, dates, a pinch of saffron, and about ½ cup of your chosen milk to a high-speed blender. Blend until it forms a smooth, creamy paste.

Add the remaining 2 cups of milk and blend again until everything is beautifully combined and super creamy.

Pour into glasses, garnish with a few sliced nuts or a sprinkle of saffron strands, and enjoy!

Expert Tips

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

• Soaking is key: Don’t skip the soaking step! It really does make a difference in the texture.
• Adjust the milk: If you prefer a thinner consistency, add a little more milk. For a thicker drink, use less.
• Taste as you go: Everyone has different sweetness preferences. Feel free to add a touch of honey or maple syrup if you like it a little sweeter.

Variations

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

Vegan Adaptation

This recipe is already easily adaptable for vegans! Just make sure you use a plant-based milk like almond or soy.

Spice Level Adjustment (Cardamom, Nutmeg)

My friend, Priya, loves adding a pinch of cardamom or nutmeg to her Fig & Nut Milk. It adds a lovely warming spice that’s perfect for colder evenings.

Festival Adaptations (Holi, Diwali)

During Diwali, my family loves to add a tiny bit of rose water to this drink for a festive touch. It’s also delicious served chilled during Holi!

Adjusting Sweetness

If you prefer a less sweet drink, reduce the amount of dates. You can also add a tiny pinch of salt to balance the sweetness.

Serving Suggestions

This Fig & Nut Milk is delicious on its own, but it’s also lovely with a side of traditional Indian snacks like biscuits or namak pare. It’s a great bedtime drink too – it’s naturally calming and helps promote a good night’s sleep.

Storage Instructions

You can store leftover Fig & Nut Milk 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!

What are the health benefits of Fig & Nut Milk?

This drink is packed with nutrients! Figs and nuts are great sources of fiber, vitamins, and minerals. It’s a healthy and delicious way to boost your energy levels.

Can I use fresh figs and dates instead of dried?

You can, but you’ll need to adjust the quantity. Fresh figs and dates have a higher water content, so you’ll need to use more to achieve the same flavour.

How can I make this drink colder?

Simply add a few ice cubes to your glass before pouring in the milk. You can also chill the milk beforehand for an extra refreshing drink.

What if I don’t have saffron? Can I substitute it?

While saffron is what makes this drink truly special, you can substitute it with a tiny pinch of turmeric for colour, but the flavour will be different.

Can I make a larger batch of this milk and store it for longer?

You can definitely make a larger batch! It will keep in the refrigerator for up to 48 hours, but the flavour is best when it’s fresh.