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badam milk served in clay pots topped with saffron and nuts
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Badam Milk with Almond Flour

Badam Milk also called as badam pal or badam doodh is a sweet almond milk infused with saffron, cardamom and nuts.
Prep Time5 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 3 cups
Author: Madhavi

Ingredients

  • 3.5 cups milk ( preferably whole milk or atleast 2 % milk)
  • ¾ cup almond flour
  • 2.5 - 3 tbsp white sugar ( or coconut sugar)
  • ¼ tsp saffron
  • 2 cardamom pods, crushed
  • 1 tbsp charoli ( or crushed almonds) optional

Instructions

  • Soak the almond flour and few pinches of saffron (optional) in one cup of warm milk for five minutes. After 5 minutes, add them to a blender and make smooth paste. The mixture needs to be very smooth.
  • Add rest of the milk to a pot and warm the milk. Take 2 tbsps of the warmed milk in a bowl and add few saffron strands.
  • Add the ground almond mixture and mix it with a whisk to remove the lumps. In low-medium heat let the mixture simmer for 12-15 minutes. Stir often to avoid the milk getting stuck in the bottom of the pot.
  • Add the saffron soaked milk and sugar. Let the sugar dissolve completely, taste and adjust the sweetness. Mix and simmer for couple more minutes or until your desired consistency.
  • Finally add some cardamom powder and nuts. and turn off the stove.
  • Serve the badam milk hot or chilled.

Notes

Badam milk stays fresh for up to 3 days in the refrigerator.