Badam Milk (Saffron Almond 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 Badam Milk
Badam Milk (Saffron Almond 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 to people of all ages along with breakfast or in the evening as a replacement for tea or coffee.
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.
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 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 is ready in no time. However, I prefer to make it at home.
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.
This badam milk recipe is vegetarian and gluten-free. You can easily make it vegan too.
Double or triple the recipe if making it for a larger crowd.
Here are some more traditional Indian beverage recipes that you may like
- Sattu Drink
- Haldi Doodh
- Mango Lassi
- Masala Chaas
- Ragi Kanji
- South Indian Filter Coffee
Almonds – Use the best quality almonds to make badam doodh recipe.
Milk – For the rich and creamy texture, I prefer to use whole milk (full fat milk ). You can use cow’s milk, goat milk, ornwater buffalo milk to make this popular Indian drink.
You can also make it with low-fat or skim milk 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 brand saffron is what I buy.
Sugar – Adjust according to your taste. You can replace it with powdered jaggery or palm sugar as an alternative.
Ground Cardamom – Flavor the milk with some green cardamom powder.
Garnish it with slivered almonds and pistachios while serving.
Variations – You can add a little rose water at the end to enhance the flavor.
Add a little turmeric (powder or fresh) while boiling to make the saffron almond milk even more nutritious.
Add some crushed black peppers, nutmeg powder, fennel powder, turmeric powder, and ginger powder, and make it into masala milk.
How To Make 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 the soaked almonds and add the peeled almonds to a blender jar along with
- 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
Blend to make a fine 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 the milk at the bottom of the pan.
When the milk comes to a boil, add the ground almond mixture 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.
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.
Frequently Asked Questions
To make it vegan, use any plant-based milk like almond milk, coconut 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.
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 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
½ teaspoon ground cardamom
In a bowl.
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.
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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Healthy Badam Milk Recipe (Indian Saffron Almond Milk)
- 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
- 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.