Badam Milk Recipe (Indian Badam Doodh)
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Badam Milk (Badam Doodh) is a traditional Indian drink made using almonds, milk, and sugar. Saffron strands and cardamom powder are added to it for additional flavor. Make this beverage using my easy recipe.
Here are some more traditional Indian beverage recipes that you may like: Haldi Doodh, Masala Chaas, Besan Doodh, Shikanji, Ragi Kanji, Thandai, and South Indian Filter Coffee.
Table of Contents
As a kid, I hated milk like anything. My sisters would drink it with some Bournvita or Boost added, but I was never a fan of these ready-made flavor powders. The only way my mom could get me to drink milk was by making variations like saffron milk, masala milk, or badam milk.
Badam milk is also known as Badam Paal in southern India. This traditional Indian beverage is a great alternative to regular milk. You can serve it for breakfast or in the evening as a replacement for tea or coffee. I love sipping it before going to bed.
Badam Kesar Milk is also popularly served during weddings, special occasions, and thali meals.
I like to serve it chilled in summer and piping hot in winter; it tastes great both ways.
These days, badam milk powder is available in the market. You can mix it with milk, and your drink will be ready quickly. However, I prefer to make it at home.
Homemade badam doodh is free of preservatives and artificial colors and made with high-quality ingredients. It is customizable and super easy to make, too.
This badam milk recipe is vegetarian and gluten-free. You can easily make it vegan, too.
Ingredients
- Almonds – Use the best-quality raw almonds to make badam doodh.
- Milk – I prefer whole milk (full-fat) as it gives the badam doodh a rich, creamy texture. You can use cow’s milk, goat milk, or water buffalo milk to make this popular Indian drink. You can also use low-fat or skim milk, or dairy-free milk options, for a vegan version.
- Saffron – It is optional, but adds a subtle flavor with a gorgeous yellowish hue. When buying saffron, make sure to buy it from trusted sources, as this expensive spice is often adulterated. Trader Joe’s saffron is good if you stay in the US. In India, I used to buy baby brand saffron.
- Sugar – Adjust to your taste. You can replace it with powdered jaggery or palm sugar.
- Ground Cardamom – Flavor this traditional Indian drink with some green cardamom powder.
- Garnish it with slivered almonds and pistachios.
You can add a little rose water at the end to enhance the flavor.
Add some turmeric (powder or fresh) while boiling to make the saffron almond milk.
Add crushed black peppers, nutmeg powder, fennel powder, turmeric powder, and ginger powder, and make it into masala badam milk.
How To Make Badam Doodh
Step 1: Soak 20-25 whole almonds in hot water for 4-5 hours. Soaking not only makes the almonds soft and easier to blend but also makes them easier for the body to digest.
Step 2: Remove the skin of the soaked almonds.
Step 3: Add the peeled almonds to a blender jar along with the following ingredients.
- ¼ cup of whole milk (from the 1-liter milk to be used in the recipe)
- 15-20 strands of saffron
- ¼ cup granulated white sugar
Step 4: Blend to make a fine paste. Scrape the sides of the blender a few times while blending.
Step 5: Heat the remaining milk in a heavy-bottomed pan over medium heat and bring it to a boil. Stir frequently while heating to avoid scorching the milk at the bottom of the pan.
Step 6: When the milk comes to a boil, add the almond paste and stir to combine.
Step 7: Reduce the heat to low and cook for 20-25 minutes, stirring frequently. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan. Add ½ teaspoon cardamom powder and mix well. Check for sugar and add more if needed.
Step 8: Remove the pan from the heat. If serving hot, then pour the milk into serving glasses. Garnish the hot badam milk with almond and pistachio slivers and dried rose petals, and serve.
If serving chilled, cover the pan with a tight-fitting lid to prevent a cream layer (malai) from forming on top, then let it cool to room temperature. Then refrigerate the milk for 5-6 hours, garnish, and serve chilled.
Badam Milk FAQs
To make it vegan, use any plant-based milk, such as almond milk, soy milk, coconut milk, cashew milk, or oat milk, instead of dairy milk.
Yes, soaking is important as it makes the almonds soft, which helps them blend easily into milk. It also makes peeling the skin easy and helps digestion.
I like to peel the almond skins, as it gives the milk a smooth, creamy texture. Blending it with the skin will add a grainy texture to the milk, but if you are fine with it, then keep the skin on.
To make badam doodh powder, mix the following ingredients in a bowl.
¼ cup fine almond powder (badam powder)
15-20 crushed saffron strands
¼ cup sugar
½ teaspoon ground cardamom
Add 2 tablespoon of this powder to 1 cup of milk and cook on medium heat for 2-3 minutes. Serve hot or chill the milk for a few hours before serving.
Yes, you can. Replace raw whole almonds with ½ cup of almond flour and keep the rest of the recipe the same. Skip the soaking process and add almond powder, saffron strands, and sugar directly to the milk, then heat.
Store the leftover almond-flavored milk in an airtight container and refrigerate for up to 2 days. You can also freeze it for upto a month. Thaw and serve chilled or heat and serve warm.
Pro Tip By Neha
Use leftover badam doodh to make kheer or payasam.
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Badam Milk Recipe (Indian Badam Doodh)
Ingredients
- 20-25 whole almonds
- 15-20 strands saffron (kesar)
- ¼ cup granulated white sugar
- 1 litre whole milk (full-fat milk) (divided)
- ½ teaspoon cardamom powder
Instructions
- Soak almonds in hot water for 4-5 hours. Soaking not only makes the almonds soft and easier to blend but also makes them easier to digest by the body.
- Remove the skin of the soaked almonds and add the peeled almonds to a blender jar along with ¼ cup of whole milk, saffron, and sugar.
- Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
- Heat the remaining milk in a heavy bottom pan over medium heat and bring it to a boil. Stir frequently while heating to avoid scorching of milk at the bottom of the pan.
- When the milk comes to a boil, add the almond paste and stir to combine.
- Reduce the heat to low and cook for 20-25 minutes, stirring frequently.
- Scrape the sides of the pan frequently and add the solidified milk back to the pan.
- Add cardamom powder and mix well.
- Check for sugar and add more if needed.
- Remove the pan from heat.
- If serving hot, then pour the milk into serving glasses. Garnish with almond and pistachio slivers and dried rose petals, and serve.
- If serving chilled, then cover the pan with a tight-fitting lid to avoid the formation of a cream layer (malai) on top and let it cool to room temperature. Then refrigerate the milk for 5-6 hours, garnish and serve chilled.
excellent creamy very flavorful not difficult to make good eats.
Thanks Robert for trying the recipe. I am glad it turned out good for you
Why do you need to boil the milk if you’re serving it chilled? Can’t you just add all the ingredients to a blender, add some ice and serve it right away?
The process is for all the flavors to steep well in the milk and it makes a big difference.
Nice
Thanks
The pistachios…are they raw?
Yes, they are raw. Just slivered.
Hey I made this recipie today for 1 serving and it turned out very good, but I din’t get that yellow color which all badam milk recipie has, so I added a pinch of turmeric powder for the color. Can u suggest why my milk din’t turn yellow at first place . ur suggestions will be well appreciated.
the yellow colour is from saffron.
I just made this to satisfy a late night sweet tooth. I followed the recipe exactly but halved it. My husband did add a bit more sugar to his glass but your measurements were perfect for my taste. I’m planning to make this repeatedly.
Awesome. I am glad you liked it.
Thank you so much for the recipe. It is delicious
Thanks 🙂
Really useful
Thnx
I love it this recipe
Thnx 🙂
Nice