Kesar Badam Milk (Badam Doodh) is a popular traditional Indian Ayurvedic drink made using almonds, milk, and sugar. Saffron strands and cardamom powder are added to it for additional flavor. Make this healthy, protein-packed beverage to energize your body, mind, and soul (gluten-free, vegetarian).
About This Recipe
Badam Milk (Badam Doodh, Badam Pal) is a healthy and protein-packed traditional Ayurvedic drink made using almonds, milk, and sugar. It is generally flavored with saffron and cardamom powder.
This age-old Indian beverage is rich, creamy, and super nourishing! It is very nutritious and gives instant energy to the body.
Also known as Badam Paal in the southern part of India, this traditional Indian beverage is a great drink to serve every day instead of regular milk for its health benefits. You can serve it along with breakfast or in the evening as a replacement for tea or coffee.
A hot glass of this delicious drink is great to sip just before sleeping for a peaceful sleep.
I like to serve it chilled in summers and piping hot in winters, it tastes great both ways.
Homemade badam doodh is free of any preservatives and artificial colors and is made using high-quality ingredients. It is customizable and super easy to make too.
Badam Kesar Milk is also popularly served during weddings, special occasions, and as part of thali meals. You can use the leftovers to make kheer or payasam.
Double or triple the recipe if making it for a larger crowd.
Health Benefits Of Badam Milk
Badam Milk not only tastes good but provides you immense health benefits as well. Some of them are,
- Being extremely rich in calcium and protein, it is considered a great drink for kids. It benefits their overall growth.
- It is great for the stomach – treats constipation, relieves stomach aches, and deals with other digestive-related issues.
- If you drink it before sleeping at night, it will help you get a good night’s sleep.
- It is really good for pregnant women.
- Builds immunity and helps fight bacterial infections.
- Give you instant relief during cold or fever.
- Improves your eyesight and makes your bones strong.
Almonds – Use the best quality almonds.
Milk – For the rich and creamy texture, I prefer to use whole milk (full fat milk ).
You can also make it with low-fat or skim milk as well or use dairy-free milk options for a vegan version.
Saffron – It is optional but adds a subtle flavor with a gorgeous yellowish hue. While buying saffron, make sure to buy it from trusted sources as there is a lot of adulteration happening in this expensive spice.
Trader Joe’s saffron is good if you stay in the US. In India, baby saffron is what I buy.
Sugar – Adjust according to your taste. You can replace it with powder jaggery as a healthy alternative.
Ground Cardamom – Flavor the milk with some green cardamom powder.
Garnish it with slivered almonds and pistachios while serving.
Variations – You can add in a little rose water at the end to enhance the flavor.
Add in a little turmeric (powder or fresh) while boiling to make it even more nutritious.
Add some crushed black peppers, fennel powder, turmeric powder, and ginger powder, and make it into masala milk.
How To Make Kesar Badam Milk
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 to digest by the body.
Remove the skin of almonds and add them to a blender jar along with ¼ cup of whole milk (full-fat milk), 15-20 strands of saffron, and ¼ cup granulated sugar.
Blend to make a fine paste. Scrape the sides a few times while blending.
Heat 1-liter whole milk (full-fat milk) in a heavy bottom pan over medium heat and bring it to a boil.
Keep stirring while heating to avoid scorching 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 at regular intervals and add the solidified milk back to the pan.
Add ½ teaspoon cardamom powder and mix well.
Remove the pan from heat.
If serving hot, then pour the milk into serving glasses and 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.
Frequently Asked Questions
To make it vegan, use any plant-based milk like almond milk, cashew milk, or oats milk instead of dairy milk.
Yes, you can give it to kids above 2 years old. Just see that they are not allergic to any ingredients mentioned in this recipe.
Yes, soaking is important as it makes the almonds soft which helps to blend them in milk easily. It also makes peeling the skin an easy process and makes them easier to digest by the body.
I like to peel the skin, as it gives the milk a smooth and creamy texture. If you blend it with the skin, it will add a grainy texture to the milk but if you are fine with it, then go ahead and keep the skin on.
To make badam milk powder, mix together ¼ cup fine almond powder (badam powder), 15-20 crushed saffron strands, ¼ cup sugar, and ½ teaspoon ground cardamom. Add 2 tablespoon of this mix to 1 cup of milk and cook on medium heat for 2-3 minutes. Serve hot or chill it for a few hours before serving.
Store the leftover almond saffron milk in an airtight container and refrigerate for up to 2 days.
Do not freeze as the texture of milk might change after thawing.
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Kesar Badam Milk Recipe (Badam Doodh)
- 20-25 whole almonds
- 15-20 strands saffron
- ¼ cup granulated sugar
- 1 litre whole milk (full-fat milk)
- ½ teaspoon cardamom powder
- 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 almonds and add them to a blender along with ¼ cup of milk, saffron, and granulated sugar.
- Blend to make a smooth paste. Scrape the sides a few times while blending.
- Heat milk in a heavy bottom pan over medium heat and bring it to a boil. Stir frequently while heating to avoid scorching 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.
- Remove the pan from heat.
- If serving hot, then pour the milk into serving glasses and 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.