A rich concoction of almonds, milk and sugar with saffron and cardamom flavoring, Badam Milk/Almond Milk is a pure classic Indian beverage. Ground almonds cooked with milk and sugar brings back memories of a favorite drink during my school days. Kids will sure like this combination mixed up and served chilled in a glass.Ingredients:
- 1 cup badam/almonds
- 1 1/2 cup or 1 can evaporated milk
- 2 cups milk
- 1/2 teaspoon cardamom powder
- 1/2 cup sugar
- 1/2 teaspoon saffron
- Soak the saffron in warm milk for about 1/2 hour to an hour.
- Soak almonds in hot water for 15 minutes, wash and drain and repeat the process until the pink color leaves.
- Then peel the skin and grind the almonds to a paste adding one cup of milk.
- Bring the remaining cup of milk, sugar, almond paste and evaporated milk to a boil.
- Keep stirring once in a while to ensure lumps are not formed and they do not burn because they tend to stick to the bottom and form lumps.
- Finally add the cardamom powder and saffron, stir well.Turn off heat.
- Garnish with slivered almonds or pistachios and serve chilled.
Tips: Add sugar according to your choice.
Typically the badam milk has a little extra dose of cardamom flavoring, increase or decrease to your choice.
I have used evaporated milk, if you do not find one then boil about 3 cups of milk and simmer until it reduces to one cup.
For cardamom powder: In a mixer grind 1/2 cup of cardamom with 2 teaspoon sugar and store in an airtight container.
This glass of Kesar Badam Milk goes to JFI-Saffron event and Food for 7 stages of Life – In love with DDPI conceptualized by Sudeshna