3.5cupsmilk ( preferably whole milk or atleast 2 % milk)
¾cupalmond flour
2.5 - 3 tbspwhite sugar ( or coconut sugar)
¼tspsaffron
2cardamom pods, crushed
1tbspcharoli ( 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.