Badam Milk is a popular traditional Indian Ayurvedic drink made using almonds, milk, and sugar. Saffron and cardamom powder are added to it for additional flavor. Make this healthy, protein-packed beverage to energize your body, mind, and soul.
Here are some more traditional Indian beverage recipes that you might like – Lassi, Sattu Drink, Turmeric Milk, Mango Lassi, Masala Chaas, Shikanji, Ragi Kanji, and Thandai.
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About This Recipe
Badam Milk (Badam Doodh) is a healthy and protein-packed traditional Indian drink made using almonds, milk, and sugar. It is generally flavored with saffron and cardamom powder. This age-old Ayurvedic drink is rich, creamy, and super nourishing!
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.
Homemade badam doodh is free of any preservative and artificial colors and is made using high-quality ingredients. It is customizable and super easy to make too.
I like to serve it chilled in summers and piping hot in winters, it tastes great both ways.
Badam 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.
Ingredients
Almonds – Use the best quality almonds.
Milk – For the rich and creamy texture, I prefer to use whole (full-fat ) dairy 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.
Sugar – Adjust according to your taste. You can replace it with powder jaggery as a healthy alternative.
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, and ginger powder and make it into masala milk.
How To Make Badam Milk
Soak 20-25 almonds in hot water for 4-5 hours. It 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 in a blender along with ¼ cup of milk, 15-20 strands of saffron, and ¼ cup granulated sugar.
Blend to make a smooth paste.
Heat 1 liter whole (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. Keep stirring frequently.
Add ½ teaspoon cardamom powder and mix well.
Remove the pan from heat. If serving hot, then transfer the milk in 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.
Storage Suggestions
Store the leftover 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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Recipe Card
Badam Milk Recipe
Ingredients
- 20-25 whole almonds
- 15-20 strands saffron
- ¼ cup granulated sugar
- 1 litre whole (full-fat) milk
- ½ teaspoon cardamom powder
Instructions
- Soak almonds in hot water for 4-5 hours. It 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 in a blender along with ¼ cup of milk, saffron, and granulated sugar.
- Blend to make a smooth paste.
- Heat whole (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. Keep stirring frequently.
- Add cardamom powder and mix well.
- Remove the pan from heat. If serving hot, then transfer the milk in 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.
Vanita
Nice
Kavita
I love it this recipe
Neha Mathur
Thnx 🙂
[email protected]
Really useful
Neha Mathur
Thnx
Sree pardhvi
Thank you so much for the recipe. It is delicious
Neha Mathur
Thanks 🙂
Krith
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.
Neha Mathur
Awesome. I am glad you liked it.
Elsa
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.
Neha Mathur
the yellow colour is from saffron.
Patricia Bunnell
The pistachios…are they raw?
Neha Mathur
Yes, they are raw. Just slivered.
Farida Kagalwala
Nice
Neha Mathur
Thanks