Badam Pisin & Nannari Milk Recipe – Traditional Indian Summer Cooler

Last Updated on 4 months by Neha Deshmukh

Badam Pisin & Nannari Milk Recipe – Traditional Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And trust me, this Badam Pisin & Nannari Milk is it. It’s a drink I grew up with, a taste of childhood summers spent at my grandmother’s place. It’s creamy, cooling, and just… magical. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just a drink; it’s an experience. It’s a little bit involved, yes, but the result is so worth it. The combination of the delicate badam pisin, the fragrant nannari syrup, and the creamy milk is unbelievably soothing. Plus, it’s packed with goodness! It’s the perfect treat to cool down on a hot day, and it’s a real conversation starter – everyone always asks me for the recipe!

Ingredients

Here’s what you’ll need to make this delightful cooler:

• 2 liters full cream milk
• ½ cup sugar
• ¼ cup sugar (for caramel syrup)
• ½ liter milk (for palkova)
• 2 tbsp sugar (for palkova)
• 1-2 tsp badam pisin (almond gum)
• 3-4 tbsp nannari syrup
• ½ cup fresh cream

Ingredient Notes

Let’s talk ingredients! A few things will make a big difference in how this turns out.

• Badam Pisin (Almond Gum): This is the star! It’s a natural coolant and has amazing health benefits. You can usually find it at Indian grocery stores or online. It looks like little, pale beige teardrops.
• Nannari Syrup: This syrup, made from sarsaparilla root, is the flavor of summer in many parts of India. It has a unique, earthy sweetness. If you can’t find it, you can try substituting with root beer syrup, though the flavor won’t be exactly the same.
• Full Cream Milk: Don’t skimp on the fat content here! Full cream milk (around 3-4% fat) is crucial for that rich, creamy texture we’re after. It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, cooling!).

1. Prepare the Palkova: In a heavy-bottomed pan, simmer ½ liter of milk until it reduces by half. Add 2 tbsp of sugar and continue cooking until it thickens into a smooth paste. Set this aside to cool.
2. Reduce the Milk: In another pan, boil 2 liters of milk until it halves in volume. Add ½ cup of sugar and simmer until it thickens slightly. Let this cool completely.
3. Make the Caramel Syrup: Melt ¼ cup of sugar in a pan over medium heat until it turns a beautiful golden color. Be careful, it gets hot quickly! Carefully add ½ cup of water (it will splatter!), mix well, and let it cool.
4. Bloom the Badam Pisin: This is important! Soak 1-2 tsp of badam pisin in water for 4-6 hours, or even overnight. It will swell up and become jelly-like. Drain the water before using.
5. Prepare the Ice Cream Base: In a blender, combine the reduced milk, palkova, caramel syrup, and fresh cream. Blend until smooth. Now, pour this mixture into an airtight container and freeze for at least 4 hours. For the best creamy texture, blend it twice during the freezing process – after 2 hours and again after 4.
6. Assemble the Drink: In a tall glass, layer 3-4 tbsp of nannari syrup, the bloomed badam pisin, the reduced milk, and some plain milk. Top it all off with a generous scoop of the homemade ice cream.

Expert Tips

Want to make this recipe perfect? Here are a few things I’ve learned over the years:

• Palkova Consistency: The palkova should be thick enough to hold its shape, but still smooth. Keep stirring while it’s simmering to prevent it from sticking and burning.
• Caramelizing Sugar: Watch the sugar like a hawk when making the caramel! It goes from golden to burnt very quickly. A little patience here pays off.
• Blooming Badam Pisin: Don’t rush the blooming process. The badam pisin needs enough time to fully absorb the water and become soft and jelly-like.
• Creamy Ice Cream: Blending the ice cream base during freezing is key to preventing ice crystals and achieving that super-smooth texture.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or cashew milk) and vegan cream to make a completely plant-based version. It’s just as delicious!
• Sugar-Free Adaptation: Substitute the sugar with a natural sweetener like stevia or erythritol.
• Spice Level: My aunt always adds a pinch of cardamom or a few strands of saffron to the milk while reducing it. It adds a lovely aromatic touch.
• Festival Adaptations: During summer festivals, my family loves to serve this with a sprinkle of chopped pistachios and almonds on top.

Serving Suggestions

Serve immediately for the best experience! A chilled glass and a fun straw make it even more enjoyable. This is perfect for a hot afternoon treat, a party, or just a little self-care.

Storage Instructions

You can store the reduced milk and palkova in the refrigerator for up to 3 days. The ice cream is best consumed within a week. The bloomed badam pisin is best used immediately after blooming.

FAQs

Let’s answer some common questions:

• What is Badam Pisin and where can I find it? Badam Pisin is almond gum, a natural coolant used in traditional Indian drinks. You can find it at Indian grocery stores or online retailers.
• Can I make Nannari Syrup at home? Yes, but it’s a bit time-consuming! There are recipes available online, but it’s often easier to buy it pre-made.
• How can I adjust the sweetness level of this drink? Adjust the amount of sugar in the milk and palkova to your liking. You can also add a little honey or maple syrup to the finished drink.
• What is the best type of milk to use for this recipe? Full cream milk is best for a rich and creamy texture.
• Can this be made ahead of time? Yes! You can prepare the palkova, reduce the milk, make the caramel syrup, and bloom the badam pisin ahead of time. Just assemble the drink when you’re ready to serve.

Enjoy this taste of summer! I hope you love it as much as my family does. Let me know in the comments if you try it and how it turns out!