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 :
|
Yield |
4 people |
|
Preparation
Time |
10 Mins |
|
Cook Time |
25 Mins |
Ingredients
- 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
Instructions
- Soak the almonds/badam in the hot water for 10 mins
- Remove the skin from each almond
- Blend into a smooth paste with less than 1/4 cup of hot water
- In a thick bottom sauce pan boil milk on a simmer
- 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.
- Add sugar stirring continuously
- Add cardamom powder & Add saffron milk . Stir
- Remove from the heat and let it cool to room temperature
- If you are serving hot serve hot or warm with top of garnishing nuts and serve
- 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.
- Store refrigerate for about 3-4 days.
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