Badam Pisn Recipe – Nannari & Almond Gum Milk Drink

Last Updated on 2 months by Neha Deshmukh

Badam Pisn Recipe – Nannari & Almond Gum Milk Drink

Hey everyone! If you’re looking for a cooling, refreshing drink that’s a little different and packed with goodness, you have to try this Badam Pisn recipe. It’s a traditional Indian summer drink that my grandmother used to make, and honestly, it’s a taste of childhood for me. It takes a little planning, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This isn’t just a drink; it’s an experience! The unique texture of the badam pisn (almond gum) is incredibly satisfying, and the combination of flavors – creamy milk, sweet condensed milk, and the cooling touch of nannari syrup – is simply divine. It’s perfect for beating the heat and a fantastic way to add a little something special to your day.

Ingredients

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

• 2 teaspoons badam pisn (katira gond or almond gum) – about 10-12 grams
• 2 cups water – about 480ml
• 2 cups milk – about 480ml (I prefer whole milk for richness, but you can use any kind!)
• 4 tablespoons condensed milk – about 60ml
• 4 teaspoons nannari syrup or rose syrup – about 20ml
• 2 scoops vanilla ice cream

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Badam Pisn (Katira Gond/Almond Gum) – Origins & Benefits

Badam pisn is a fascinating ingredient! It’s a natural gum derived from the almond tree and has been used in traditional Indian medicine for centuries. It’s known for its cooling properties and is believed to be beneficial for energy levels and overall well-being. You can usually find it in Indian grocery stores or online.

Nannari Syrup – A Traditional Summer Cooler

Nannari syrup is made from the roots of the sarsaparilla plant and is the quintessential summer cooler in many parts of India. It has a unique, earthy-sweet flavor and is incredibly refreshing. If you can’t find nannari syrup, rose syrup is a lovely substitute (more on that in the FAQs!).

Condensed Milk & Milk – Choosing the Right Type

I like using full-fat milk and condensed milk for a really creamy texture, but feel free to experiment! You can use low-fat milk or even plant-based milk alternatives. Just keep in mind it will affect the richness of the drink.

Water Quality for Soaking

Using filtered water for soaking the badam pisn is always a good idea. It ensures a cleaner taste and helps the gum expand properly.

Step-By-Step Instructions

Alright, let’s get cooking (well, soaking and assembling, really!).

1. First, rinse 2 teaspoons of badam pisn under cold water. This just gets rid of any dust or impurities.
2. Now, soak the rinsed badam pisn in 2 cups of water overnight – aim for 8-9 hours. You’ll notice it slowly expands and becomes jelly-like. This is the magic happening!
3. The next day, strain the soaked badam pisn. If you’re not serving immediately, you can refrigerate it at this point.
4. In a separate bowl, mix 4 tablespoons of condensed milk with 2 cups of chilled milk. Give it a good whisk until everything is well combined. Pop this in the fridge to keep it nice and cold.
5. Time to assemble! In glasses, layer 2-3 tablespoons of the soaked badam pisn, followed by 2-3 teaspoons of nannari syrup. Then, pour in about 1 cup of the chilled milk mixture.
6. Top it all off with a scoop of vanilla ice cream and a generous drizzle of extra nannari syrup.
7. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Soaking the Badam Pisn to Perfection

The key to this recipe is properly soaked badam pisn. Make sure it’s fully submerged in water and left for the full 8-9 hours. If it’s not jelly-like, it won’t have the right texture.

Achieving the Right Consistency

If you find the drink too thick, simply add a little more milk. If it’s too thin, you can add a tiny bit more soaked badam pisn (but be careful not to overdo it!).

Layering for Visual Appeal

Layering the ingredients in the glass not only looks pretty but also ensures you get a bit of everything in each sip.

Variations

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

Vegan Badam Pisn Drink

Easily made vegan! Simply substitute the milk and condensed milk with your favorite plant-based alternatives – almond milk and coconut condensed milk work beautifully.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check the label on your vanilla ice cream to ensure it doesn’t contain any gluten-based ingredients.

Adjusting Sweetness Levels

If you prefer a less sweet drink, reduce the amount of condensed milk or nannari syrup. You can always add more to taste!

Festival Adaptations (Summer Festivals)

During summer festivals, my family loves adding a pinch of saffron to the milk mixture for a touch of luxury and color.

Spice Level Variation (Cardamom Infusion)

For a warm, aromatic twist, lightly crush a couple of cardamom pods and add them to the milk while it’s chilling.

Serving Suggestions

This drink is best served immediately after assembling. It’s perfect as a refreshing afternoon treat or a special dessert. Garnish with a sprinkle of chopped pistachios for an extra touch of elegance!

Storage Instructions

While it’s best enjoyed fresh, you can store the soaked badam pisn in an airtight container in the refrigerator for up to 2 days. The milk mixture can also be stored separately for up to 24 hours. However, once assembled with the ice cream, it’s best to drink it right away.

FAQs

Got questions? I’ve got answers!

What exactly is Badam Pisn and where can I find it?

Badam pisn, also known as katira gond or almond gum, is a natural gum derived from the almond tree. You can find it in most Indian grocery stores, online retailers specializing in Indian ingredients, or even in the international aisle of some larger supermarkets.

Can I use rose syrup instead of Nannari syrup? What’s the difference?

Yes, you absolutely can! Rose syrup will give the drink a floral aroma and a slightly different flavor profile, but it’s still delicious. Nannari syrup has a more earthy, slightly medicinal taste, while rose syrup is sweeter and more fragrant.

How long can I store the soaked Badam Pisn?

You can store the soaked badam pisn in an airtight container in the refrigerator for up to 2 days.

My Badam Pisn didn’t become jelly-like after soaking. What went wrong?

Make sure you’re using enough water and soaking it for the full 8-9 hours. Also, check the expiration date on your badam pisn – older gum might not expand as well.

Is this drink suitable for people with diabetes?

This drink contains condensed milk and syrup, so it’s relatively high in sugar. People with diabetes should consume it in moderation or consider using sugar-free alternatives.

Can I make this recipe ahead of time?

You can definitely prepare the soaked badam pisn and the milk mixture ahead of time. Just assemble the drink right before serving to prevent the ice cream from melting.

Enjoy making this delicious and unique Badam Pisn drink! Let me know in the comments how it turns out for you. Happy sipping!