Badam Milk Recipe || Almond Milk || Delicious Recipe

Ingredients For Badam Milk

• ¼ cup (34g) almonds
• 2 cups (480ml) milk
• 8-10  pistachios
• 8-10 cashews
• 3 tablespoon sugar
• ½ teaspoon cardamom powder
• 15-20 saffron strands (soaked in 2 tablespoons of warm milk)

Steps In Making Badam Milk

1. Soak almonds overnight or in hot water for 30-60 minutes and then remove the skin.
2. In a blender add cashews and pistachios and grind them into a coarse powder and keep it aside. (Don’t make a fine powder)
3. In a mixer grinder add almonds and 2-3 tablespoons of milk and make a coarse paste.
4. In a heavy bottom, pan adds milk and let it come to a boil and reduce a little. (around 4-5 minutes)
5. Add a tablespoon of warm milk to the saffron and keep it aside till it gets a nice color.
6. Now add the almond paste and cook the milk on a medium flame for around 4-5 minutes
7. Add saffron milk and mix.
8. Add the cashew and pistachios powder and cinnamon powder and let it get 3-4 boils.
9. Finally, add sugar and mix till it melts completely.
10. Pour the almond milk in a glass and garnish with almonds and saffron strands. Serve hot in winters and cold in summers.
11. Store in the refrigerator for up to 2 days.

Recipe Notes For Badam Milk

• You can use full fat or low-fat milk. But preferably full-fat milk gives a better taste.
• If you have not soaked almonds overnight then soak them in hot water for 30-60 minutes and then peel the skin and use.
• The coarse powder of cashew and pistachios adds a nice taste to the badam milk. Don’t skip this.