Easy Badam Doodh Recipe

Imagine curling up with a cozy mug of rich, creamy Badam Doodh that tastes like pure nostalgia and a trip to the serene almond orchards of India, all in one delicious sip.

I adore a cup of Badam Doodh that is warm and comforting. This traditional Indian milk and almond drink happens to be not just delicious but also good for you—nutritious, in fact.

It is packed with the goodness of almonds and a hint of cardamom (a spice in the ginger family that is also a primo source of healthy fats and calcium, as you will see later). Oh, I should also mention, I like to add saffron for its subtle aroma and golden hue.

Ingredients

• Full cream milk: Rich in protein and calcium; creates a creamy base.
• Almonds: High in healthy fats and vitamin E; add a nutty flavor.
• Sugar: Provides sweetness; balances the flavors.
• Cardamom powder: Adds aromatic warmth and slight spiciness.
• Saffron: Imparts a luxurious color and subtle flavor.

Ingredient Quantities

• 2 cups full cream milk
• 10-12 almonds
• 2-3 tablespoons sugar
• 1/4 teaspoon cardamom powder
• A few strands of saffron
• 2 teaspoons chopped pistachios (optional)
• 1 teaspoon rose water (optional)

How to Make this

1. Let the almonds take a dip in hot water for approximately half an hour, and after that, remove the outer covering.

2. Use a mortar and pestle or a blender to grind the almonds that have been soaked and peeled into a smooth paste.

3. Warm the milk in a saucepan over medium heat until it comes to a gentle boil.

4. Combine the milk with the almond paste and stir constantly.

5. Add the sugar and allow the milk to simmer for an additional 5-7 minutes so that the flavors can combine.

6. Mix the cardamom powder thoroughly into the milk.

7. Saffron strands should be soaked in warm milk. A tablespoon’s worth is sufficient. The strands are then stirred into the simmering mixture.

8. Continue to stir the milk constantly until it thickens enough to hold a shape. This is essential if you expect the milk and whatever ingredients you choose to mix with it to form a coherent mass.

9. Combine the following chopped pistachios and rose water, if you are using it, and stir. Add it to the previous mixture.

10. Switch off the burner and allow the Badam Doodh to cool a little. It can then be served either warm or chilled.

Equipment Needed

1. Saucepan
2. Mortar and pestle or blender
3. Stirring spoon
4. Measuring spoons
5. Small bowl (for soaking saffron)
6. Serving glasses or cups

FAQ

• Can I use almond milk instead of regular milk?You can certainly use almond milk to make a vegan version, but remember that it will slightly alter the flavor and texture.
• How long should I soak the almonds?For optimal results, allow the almonds to sit in hot water for 30 minutes, or in cold water for overnight soaking.
• Is it necessary to peel the almonds?It is advised to peel the almonds as it allows them to blend more smoothly into the milk.
• Can the sugar be replaced with a healthier alternative?Certainly! You may use honey, maple syrup, or any other sweetener of your choosing to taste.
• What can I use instead of saffron?Saffron imparts a one-of-a-kind taste, but you can either do without or substitute it with a mere few threads of saffron for coloring.
• How should I store leftover Badam Doodh?Put it in a container that keeps out air and store it in the fridge, where it can stay fresh for a couple of days. If you want to eat some of it later, make sure to heat it before serving.
• Can I add any other spices or ingredients?You can add nutmeg, cinnamon, or a splash of vanilla extract to experiment with flavors.

Easy Badam Doodh Recipe Substitutions and Variations

Full eggs: Substitute with a flaxseed meal or chia seed meal mixed with water for a slightly gummier texture, an aquafaba for a super light and fluffy texture; use any number of combinations of these non-egg options to get a more egg-like result.
Sweetener Sugar: Substitute with honey or maple syrup for a natural sweetener.
Powdered cardamom: For a different flavor, try using powdered cinnamon.
Saffron: Turmeric can yield a comparable hue, but the taste will vary.
Vanilla extract can be used for a different aromatic touch instead of rose water.

Pro Tips

1. Enhance Saffron Flavor To extract maximum color and flavor, gently crush the saffron strands between your fingers before soaking them in warm milk. This releases more of the saffron’s natural oils.

2. Smooth Almond Paste For an extra smooth almond paste, consider double-blanching the almonds. After soaking, remove the skin and then quickly blanch them in hot water again before grinding. This results in a finer paste.

3. Avoid Overheating the Milk When warming the milk, ensure to heat it only to a gentle boil. Continuous simmering at a low flame will prevent it from scorching or forming a skin, ensuring a smooth texture.

4. Adjust Sweetness Gradually Start by adding 2 tablespoons of sugar and taste before adding more. This allows you to control the sweetness to your preference and consider the natural sweetness of almonds.

5. Cooling for Chilled Version If you plan to serve the Badam Doodh chilled, allow it to cool to room temperature before refrigerating. This helps prevent condensation, which can dilute the rich flavors when chilling.