No Blender Doodh Badam Recipe

I’ve been experimenting with this almond milk recipe where I soak a handful of almonds overnight and mix them with creamy full-fat milk, some water, sugar, a pinch of saffron and cardamom, and seriously, it’s become my go-to drink on lazy weekends even though it’s a bit of work to get it just right.

My doodh badam doesnt need a blender and i love its simple mix of soaked almonds, full fat milk, water, sugar, saffron and a hint of cardamom powder. I think it delivers a good boost of protein and healthy fats while tasting really nice and creamy.

Ingredients

• Almonds: these are good source of protein, fiber, and healthy fats.
• Milk: adds creaminess and essential nutrients, full fat gives rich taste.
• Water: adjusts consistency, making the drink smooth, light and balanced.
• Sugar: naturally sweetens, balancing the nutty flavor without being too overpowering.
• Saffron: just a pinch adds unique flavor and a vibrant golden color.
• Cardamom: a dash provides warm aromatic spice that complements all other flavors.

Ingredient Quantities

• Almonds, about 10 to 12 (soaked overnight and skins removed if you want)
• Milk, 500 ml, preferably full fat
• Water, 250 ml for soaking and adjusting the consistency
• Sugar, 2 to 3 tablespoons or to taste
• Saffron strands, a pinch or a few for flavor and color
• Cardamom powder, 1/4 teaspoon (optional but adds a nice touch)

How to Make this

1. Soak the almonds overnight in water and if you want, peel off the skins the next day.

2. Drain the almonds and then coarsely crush them by hand or with a mortar and pestle since we aren’t using a blender.

3. In a saucepan, heat 500 ml of full fat milk gently over low-medium heat.

4. Add 2 to 3 tablespoons of sugar into the milk and stir it well until the sugar starts to dissolve.

5. Toss in a pinch of saffron strands and 1/4 teaspoon of cardamom powder if you like that extra flavor.

6. Pour about 250 ml of water; use some of it for soaking and the rest to adjust the consistency as needed.

7. Allow the milk to warm up slowly, stirring occasionally so it doesn’t stick or burn at the bottom.

8. Once the milk is warm and the sugar has dissolved, mix in your coarsely crushed almonds.

9. Let the mixture simmer for a few minutes, allowing the flavors to blend together really well.

10. Taste it and if needed, adjust with a bit more water or sugar, then remove from heat and serve warm or chilled as you prefer.

Equipment Needed

1. A medium-sized bowl for soaking the almonds overnight
2. A strainer or sieve to drain the almonds
3. A mortar and pestle (or a heavy spoon in a bowl) for coarsely crushing the almonds
4. A measuring cup to accurately measure milk, water, and sugar
5. A medium saucepan to heat and simmer the milk
6. A wooden spoon or spatula for stirring the mixture
7. A stovetop for gently warming the milk and spices

FAQ

• Q: Do I need to remove the almond skins?
  A: Nah, its totally up to you. Removing the skins makes the texture smoother but if you dont mind it, keeping them in works just fine.
• Q: What if my mixture comes out too thick?
  A: Just add a bit more water, little by little, until you get the consistency you like. Its always easier to add more than to take it out.
• Q: Can I make this recipe without a blender?
  A: Yup, thats the whole point here. Soaked almonds make it easier to get a smooth drink by just stirring, though you might need to strain it if you want it extra smooth.
• Q: How important is the soaking time for the almonds?
  A: Soaking for an overnight or at least 8 hours really helps the almonds soften up, making them blend or mash much easier. If you dont have that much time, they might be a bit gritty.
• Q: Can I adjust the sugar or cardamom/pinch of saffron?
  A: Totally, feel free to tweak these spices based on your taste. More sugar for a sweeter drink or less cardamom if youre not into its flavor.

No Blender Doodh Badam Recipe Substitutions and Variations

• Almonds: You can try using cashews instead since they blend into a creamy texture just as good as almonds.
• Milk: If you can’t get full fat milk, soy or coconut milk works fine too though it might change the flavour a bit.
• Sugar: Swap them with honey or maple syrup if you’re looking for a natural sweetener, but you may need to adjust the amounts.
• Saffron strands: If saffron isn’t available or is too expensive, a pinch of turmeric or even safflower can be used to get a similar color and hint of taste.
• Cardamom powder: In case you don’t have cardamom, a tiny pinch of cinnamon can work, although it gives a slightly different spice note.

Pro Tips

1. Soak your almonds overnight and if you’re cool with it, peel off the skins once they’re soft; it makes them mix in way better and gives a smoother taste overall.

2. Use full fat milk and add the water gradually. Start with a little water and then add more if you think the mix is too thick – thats a simple trick to get the perfect consistency.

3. Heat the milk on a low to medium setting and keep stirring so it doesnt stick or burn at the bottom. Slow heat gives the ingredients enough time to blend their flavors.

4. Don’t rush when you add the saffron and cardamom – toss them in once the sugar is dissolving in the warm milk so they have time to infuse, but not too long that their flavor gets lost.