Almond Milk | Badam ka Dhoodh | Badam Pal

 Today's recipe is a rich and refreshing badam milk with a beautiful aroma. This is a very popular Indian milk made out of fresh badam / almond paste with whole milk. 

This is my usual recipe during the hot summer. Sometimes I use both types of almond milk. The almond milk with almond homemade powder is already posted. This is the 2nd method using almond paste. 

This almond milk is always served during festivals or any special functions at my home (my mom & my MIL). Can also be served with hot or cold. It is one of my favorite drinks. 

Follow recipe below : 


4 people

Preparation Time

10 Mins

Cook Time

25 Mins


  • Almonds / Badam - 20 to 25 pieces
  • Saffron / Kesari - few strands ( soaked into warm water)
  • Cardamom powder / Yleaki pudi - 1/2 tsp
  • Whole milk / Full fat milk - 1 ltr
  • Sugar  - 6-8 tblspn (adjust as per taste)
  • Blanched chopped almonds & Pistachios for garnishing
  1. Soak the almonds/badam in the hot water for 10 mins
  2. Remove the skin from each almond
  3. Blend into a smooth paste with less than 1/4 cup of hot water
  4. In a thick bottom sauce pan boil milk on a simmer
  5. Stirring frequently cook the milk on a low heat for about 20 mins. Scrape out all the side edges frequently. Then Add gently almond paste stirring continuously. Cook on a low heat for about 10 mins. 
  6. Add sugar stirring continuously
  7. Add cardamom powder & Add saffron milk . Stir
  8. Remove from the heat and let it cool to room temperature
  9. If you are serving hot serve hot or warm with top of garnishing nuts and serve
  10. or if you are serving chilled. let it cool and transfer into glass jar and refrigerate for 5-6 hours and serve chill with garnishing nuts.
  11. Store refrigerate for about 3-4 days. 

| Copyright © Malas - Kitchen 2022 | | All rights reserved

Tomato Jam

 I have nostalgia when I'm preparing this recipe. My Amma used to make tomato jam during the tomato season. My sister and I loved it and we used to have it everyday for breakfast from dosa to bread.  One morning I was looking at my Amma's list of recipes and realized that I missed eating tomato jam. In my recipe, I have used brown sugar instead of white sugar. The color varies lightly but the taste will be the same.


  • Ripe vine Tomatoes - 1 dozen
  • Brown sugar or White sugar - 1 cup (adjust as per taste)
  • Ghee / Clarified butter - 1 tbsp
  1. Coarsely chopped the tomatoes( I have used food chopper )
  2. In a big bottom pan add coarsely chopped tomatoes cook on a low flame. Stirring often
  3. Once lightly cooked add sugar. Stirring occasionally. Until mixture has consistency of jam. 
  4. Lastly add table spoon of ghee and stir. Turn off the flame and then cool transfer into glass jar  refrigerate. 
  5. Tomato jam is ready to use.  

| Copyright © Malas - Kitchen 2022 | | All rights reserved