Last Updated on 2 months by Neha Deshmukh

Khus Khus & Almond Milk Recipe – Authentic Indian Summer Cooler

Introduction

Oh, the Indian summer! It calls for cool, refreshing drinks, doesn’t it? And honestly, nothing beats a glass of chilled Khus Khus & Almond Milk. This isn’t just a drink; it’s a trip down memory lane for me. I remember my dadi (grandmother) making this every summer, the aroma of cardamom filling the house. It’s a classic for a reason – incredibly soothing, subtly sweet, and packed with goodness. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This Khus Khus & Almond Milk is the perfect antidote to scorching heat. It’s unbelievably easy to make, requiring just a handful of ingredients and minimal effort. Plus, it’s naturally cooling and incredibly flavorful. It’s a delightful treat for the whole family, and a fantastic way to experience a truly authentic Indian summer cooler.

Ingredients

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

• 2 tbsp khus khus / poppy seeds
• 2 tbsp cashew
• 2 tbsp almonds
• 1 tsp saunf / fennel seeds
• 2 cardamom pods
• 2 tbsp custard powder
• 1 litre milk
• ?? cup sugar (adjust to taste – I’ll give you my tips later!)
• ?? tsp green food colour (optional, but traditional)
• 2 tbsp sabja seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Khus Khus (Poppy Seeds) – Benefits and Regional Uses

Khus khus, or poppy seeds, are the star of the show! They have a naturally cooling effect on the body, which is exactly what you need in the summer. In North India, they’re widely used in summer drinks and sweets. You can find them at most Indian grocery stores.

Cashews & Almonds – Quality and Soaking Tips

Using good quality cashews and almonds really elevates the flavor. I prefer using slightly broken cashew pieces – they blend easier. Soaking is key! It softens the nuts, making for a super smooth paste.

Saunf (Fennel) – Flavor Profile and Digestive Benefits

Don’t skip the saunf! It adds a lovely subtle anise-like flavor and aids digestion. It’s a small addition that makes a big difference.

Cardamom – Types and Aroma

I use green cardamom pods for this recipe. They have a wonderfully fragrant aroma. Lightly crush the pods before adding them to release their flavor.

Custard Powder – Traditional vs. Modern Options

Custard powder gives the drink a lovely creamy texture. Traditionally, homemade custard powder was used, but store-bought works perfectly fine.

Milk – Full Fat vs. Low Fat & Plant-Based Alternatives

Full-fat milk gives the richest flavor, but you can absolutely use low-fat or even plant-based milk like almond or oat milk. Keep in mind that plant-based milks might slightly alter the flavor and texture.

Sabja Seeds – Nutritional Value and Soaking Importance

Sabja seeds (also known as basil seeds) are tiny powerhouses of nutrition! They swell up when soaked, creating a slightly gelatinous texture. Always soak them before adding to the drink – they can be difficult to digest otherwise.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soak the khus khus, cashews, almonds, saunf, and cardamom pods in water for about 30 minutes. You’ll notice the almond skins start to loosen – that’s perfect!
2. Now, peel the almonds and drain all the soaked ingredients. Pop them into a blender along with the custard powder. Blend until you have a super smooth paste. Add a splash of milk if needed to help it along.
3. In a pan, heat the milk over medium heat. Once it’s warm, add the ground paste. Stir constantly on low heat. This is important to prevent sticking and ensure everything blends beautifully. Keep stirring until the mixture thickens – about 5-7 minutes.
4. Time for sweetness! Add the sugar and green food colour (if using) and stir until everything is fully dissolved.
5. Remove the pan from the heat and let the mixture cool completely. Then, chill it in the fridge for at least 2 hours. This is when the magic really happens!
6. While the mixture chills, soak the sabja seeds in water for about 10 minutes. They’ll plump up nicely. Drain them before adding to the chilled milk mixture.
7. Serve cold, with a generous helping of ice cubes and a sprinkle of chopped nuts for garnish.

Expert Tips

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

Achieving the Perfect Consistency

The key is to stir constantly while cooking the paste in the milk. You want a smooth, creamy consistency, not a lumpy one!

Preventing a Gritty Texture

Make sure your nut paste is really smooth before adding it to the milk. A high-powered blender helps a lot.

Adjusting Sweetness Levels

I usually add about 1/2 cup of sugar, but feel free to adjust it to your liking. Start with less and add more as needed.

Using Fresh vs. Store-Bought Ingredients

Freshly ground spices always have a more potent flavor, but store-bought are perfectly fine for convenience.

Variations

Let’s get creative!

Vegan Khus Khus & Almond Milk

Swap the dairy milk for almond, oat, or soy milk. It’s that simple!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the label on your custard powder to be sure.

Adjusting Spice Levels (Cardamom)

If you love a strong cardamom flavor, add an extra pod or a pinch of cardamom powder.

Festival Adaptations (Holi, Summer Celebrations)

During Holi, you can skip the green food coloring and enjoy the drink in its natural creamy color. It’s perfect for any summer celebration!

Rose Flavored Khus Khus Milk

Add a tablespoon of rose syrup for a beautiful floral twist. My friend, Priya, loves this variation!

Serving Suggestions

Serve this chilled drink in tall glasses with a sprinkle of chopped pistachios or almonds. It’s also lovely with a few ice cubes. It’s the perfect accompaniment to a spicy Indian meal or a light snack.

Storage Instructions

You can store leftover Khus Khus & Almond Milk in the fridge for up to 24 hours. The sabja seeds might absorb some of the liquid, so you might need to add a splash of milk before serving.

FAQs

Let’s answer some common questions:

What is Khus Khus and where does it come from?

Khus khus, or poppy seeds, come from the poppy plant. They’re native to the Mediterranean region but are widely used in Indian cuisine.

Can I use almond extract instead of almonds?

While you can use a tiny drop of almond extract, it won’t give you the same rich, nutty flavor as using whole almonds.

How can I make this drink thicker?

Add a little more custard powder or blend in a few soaked cashews.

Can I prepare this drink a day in advance?

Yes, you can! Just add the sabja seeds right before serving.

What are the health benefits of Sabja seeds in this drink?

Sabja seeds are rich in fiber, omega-3 fatty acids, and antioxidants. They’re great for digestion and overall health.

Is it possible to make this without custard powder?

Yes, you can! It won’t be as creamy, but you can use a tablespoon of milk powder instead.