Authentic Kesar Badam Milk Recipe – Saffron Almond Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Kesar Badam Milk Recipe – Saffron Almond Delight

Hey everyone! If you’re looking for a drink that’s both comforting and feels a little bit special, you absolutely have to try Kesar Badam Milk. It’s a classic Indian beverage, and honestly, it’s been a family favourite for generations. I remember my grandmother making this for us during summer afternoons, and the aroma of saffron always filled the house with such warmth. It’s more than just a drink; it’s a little piece of nostalgia in a glass!

Why You’ll Love This Recipe

This Kesar Badam Milk is creamy, fragrant, and subtly sweet. It’s perfect for a relaxing evening, a festive occasion, or just when you need a little pick-me-up. It’s surprisingly easy to make, and the flavour is just divine. Plus, it’s packed with the goodness of almonds, pistachios, and saffron – a truly nourishing treat!

Ingredients

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

• 2 tbsp Almonds
• 2 tbsp Pistachios
• 2 tbsp Cashews
• 2 tbsp Milk (for grinding nuts)
• 1.5 litres Milk (full cream recommended)
• Few strands Saffron
• 2 tsp Custard Powder
• 0.5 cup Milk (for custard powder)
• 0.5 cup Sugar (adjust to taste)
• Pistachios (for garnish)

Ingredient Notes

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

• Saffron: Seriously, don’t skimp on the saffron! Good quality saffron (Kashmiri saffron is the best, if you can find it) will give you that beautiful colour and incredible aroma. A little goes a long way, so a few strands are all you need.
• Nuts: Traditionally, almonds are the star, but a mix of almonds, pistachios, and cashews adds a lovely depth of flavour. Feel free to experiment! In some regions, people also add a touch of walnuts or even poppy seeds.
• Milk: I highly recommend using full cream milk for the richest, creamiest Kesar Badam Milk. However, you can use toned milk if you prefer – it will just be a little less decadent.

Step-By-Step Instructions

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

1. First, let’s get those nuts ready. Soak the almonds, pistachios, and cashews in hot water for about 10 minutes. This helps them soften up for easier grinding.
2. Drain the nuts and peel the almonds. Then, pop them into a blender with 2 tablespoons of milk and grind them into a smooth paste. Set this aside.
3. In a heavy-bottomed pot (a kadai is ideal, but any large pot will do), bring 1.5 litres of milk to a boil. Add the saffron strands – watch as the milk starts to turn a beautiful golden hue!
4. Once the milk is boiling, add the nut paste and simmer for about 5-7 minutes, stirring occasionally, until the mixture starts to thicken slightly.
5. Now, in a separate small bowl, mix the custard powder with ½ cup of milk until it’s completely dissolved. This prevents lumps!
6. Pour the custard mixture into the boiling milk and stir continuously until it thickens further. This usually takes another 2-3 minutes.
7. Add the sugar and stir until it dissolves completely. Taste and adjust the sweetness to your liking.
8. Remove from heat and let the Kesar Badam Milk cool completely. Then, refrigerate for at least 4 hours – this is crucial for getting that perfect chilled consistency.
9. Before serving, whisk the chilled mixture well. This makes it extra frothy and delightful. Pour into glasses filled with ice, garnish with chopped pistachios and a few saffron strands, and enjoy!

Expert Tips

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

• Don’t overcook the milk after adding the custard powder, or it might become too thick.
• Whisking the chilled mixture is key to getting that perfect, airy texture.
• If you find the mixture is too thick after chilling, simply add a splash of milk to reach your desired consistency.

Variations

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

• Vegan Adaptation: Swap the dairy milk for your favourite plant-based milk – almond milk or cashew milk work particularly well.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make a healthier version.
• Adjusting Saffron Intensity: If you really love saffron, you can add a few more strands. Just be mindful that too much can make it slightly bitter.
• Festival Adaptations: During Holi, I sometimes add a pinch of cardamom for extra flavour. For Diwali, I like to serve it in small, decorative glasses. My friend makes a rose-flavored version for weddings!

Serving Suggestions

Kesar Badam Milk is wonderful on its own, but it also pairs beautifully with:

• A side of traditional Indian sweets like gulab jamun or rasgulla.
• A light snack like biscuits or namak pare.
• Simply enjoyed as a soothing bedtime drink.

Storage Instructions

You can store leftover Kesar Badam Milk in an airtight container in the refrigerator for up to 2 days. Just give it a good whisk before serving.

FAQs

Let’s answer some common questions:

1. What is the best type of milk to use for Kesar Badam Milk?

Full cream milk is definitely the way to go for the richest flavour and creamiest texture. But toned milk works too, if you prefer!

2. Can I make the nut paste ahead of time? How should I store it?

Absolutely! You can make the nut paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. How do I know when the Kesar Badam Milk has reached the right consistency?

It should be thick enough to coat the back of a spoon. Remember it will thicken further as it cools, so don’t overcook it!

4. What if I don’t have a kadai? Can I use a different pot?

Yes, absolutely! Any heavy-bottomed pot will work just fine. The kadai just distributes heat evenly.

5. Can I adjust the sweetness level in this recipe?

Definitely! Feel free to add more or less sugar to suit your taste.

6. What is the significance of saffron in this drink?

Saffron is considered a very auspicious spice in Indian culture. It’s believed to have medicinal properties and adds a beautiful colour and flavour to the drink. It’s often used in festive dishes and celebrations.

Enjoy making this delicious Kesar Badam Milk! I hope it brings a little bit of joy to your day. Let me know how it turns out in the comments below!