Kesar badam milk (badam doodh)
This delicious and popular north Indian beverage made with ground almonds and milk can be enjoyed both warm and chilled, making it a drink you can enjoy in any season
Equipment
- Sauce pan
Ingredients
- 2 cups whole milk
- 8 almonds soaked overnight
- 2-3 tbsp jaggery powder or sweetener of your choice
- 1 tsp cardamom powder
- 1 tsp saffron strands
To garnish
- 2 tbsp pistachios chopped
- 2 tbsp almonds slivered
- saffron strands optional
- dried rose petals optional
Instructions
- Peel the soaked almonds. Add 2-3 tbsp of milk to them and grind to a smooth paste - keep it aside
- Set the milk to boil over medium flame, once it comes to a boil, reduce the heat and add the almond paste and jaggery powder, mix well and let it come to a boil again
- Switch off the heat and stir in the cardamom powder and saffron strands. Strain the kesar badam milk into individual glasses. Garnish with pistachios, almond slivers and rose petals and serve warm
Notes
- You can flavor the badam milk with rose essence/nutmeg powder also
- 1 cup = 250 milliliters
- tbsp - tablespoon
- tsp - teaspoon