This badam milk is a traditional Ayurvedic drink that is so refreshing and nourishing to your body. It is super delicious, sweet and packed with protein (a glass of badam doodh has 11.2g of protein).
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❤️About This Badam Milk Recipe
Taste & Texture: This badam milk has a nutty, floral and sweet taste with a rich, thick, creamy texture. It is an aromatic drink with a saffron flavor.
Perfect for growing kids: As this badam doodh is packed with nutrients, a glass of it is good for kids as well as adults of any age.
Health benefits:
- Improves eyesight
- Builds stronger bones
- Builds up immunity
- Treats constipation and indigestion issues
- Good for pregnant women
- Improves sleep quality (drinking a glass of warm badam milk at night treats insomnia)
🧾 Badam Doodh Ingredient Notes
- Milk: Full-fat whole milk is recommended. But sure, you can opt for low-fat or fat-free milk.
- Almonds: Soaking the almonds for 6-8 hours or overnight is highly recommended.
- You can blanch the almonds if you have forgotten. But soaking for longer hours gives you the maximum benefits. Soak almonds are easy to digest vs blanched or raw.
- After soaking, almonds are peeled because as per Ayurveda skin is slightly tough to digest.
- Cashews (optional): I have added them here just to get a more thick and creamy texture.
- Saffron: It adds a nice yellow tinge and flavor to the badam milk.
- Cardamom powder: It adds a nice aroma and flavor.
- Sugar: Adjust the amount as per your preference. At home, we prefer just sweet milk (not sugary sweet)
- Rose water: It is optional. It gives a nice aroma. Usually, it is added while making for guests.
👩🍳 How To Make Badam Milk? (Stepwise Photos)
1) Take almonds and cashews (if using) in a bowl and add enough water to cover them. Cover the bowl and let it soak for 6-8 hours or overnight.
2) After soaking, peel and discard the skin of the almonds.
3) Save 3-4 almonds to slice for garnishing. Take remaining nuts and ¼ cup of milk in a blender.
4) Make a smooth paste out of it.
5) Take milk in a saucepan and bring it to a boil on medium heat. Once it starts boiling add prepared nut paste and mix.
6) Crush the saffron stands between your thumb and finger then add to the milk.
7) Also, add sugar and mix.
8) Again bring the milk to a boil and keep stirring every 1-2 minutes and stay there, keep an eye on it to avoid overflowing of milk.
9) Let it simmer on low heat for 4-5 minutes only. Keep stirring constantly otherwise it starts to stick to the pan and starts burning.
10) Lastly, add cardamom powder and rose water. Mix well.
Serve this badam doodh warm or chilled with a garnish of sliced almonds.
💭Expert Tips For Making Badam Milk
Serving chilled badam milk?
- Bring the badam doodh to room temperature. If any malai layer if formed on top then use a handy (immersion blender) to break it and mix it into the milk.
- Store in an airtight jar or bottle and keep in the refrigerator.
- It stays good for 2-3 days in the fridge.
- When ready to serve, stir the badam milk and then pour it into the glass.
Leftover badam milk can be reheated in the microwave until warm if you don’t prefer chilled badam milk.
In Gujarat, we usually garnish the badam doodh with charoli (chironji).
Did you try this badam milk recipe (badam doodh)? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Badam Milk Recipe (Badam Doodh)
Ingredients
- 2 cups Milk
- 15-20 Almonds
- 4-5 Cashew nuts optional
- ¼ teaspoon Green cardamom seeds powder
- Saffron (Kesar) few strands
- 2 tablespoons Sugar
- 1 teaspoon Rose water
Instructions
- Take almonds and cashews (if using) in a bowl and add enough water to cover them. Cover the bowl and let it soak for 6-8 hours or overnight.
- After soaking, peel and discard the skin of the almonds.
- Save 3-4 almonds to slice for garnishing. Take remaining nuts and ¼ cup of milk in a blender.
- Make a smooth paste out of it.
- Take the remaining milk in a saucepan and bring it to a boil on medium heat. Once it starts boiling add prepared nut paste and mix.
- Crush the saffron stands between your thumb and finger then add to the milk. Also, add sugar and mix.
- Again bring the milk to a boil and keep stirring every 1-2 minutes and stay there, keep an eye on it to avoid overflowing with milk.
- Let it simmer on low heat for 4-5 minutes only. Keep stirring constantly otherwise it starts to stick to the pan and starts burning.
- Lastly, add cardamom powder and rose water. Mix well.
- Serve this badam doodh warm or chilled with a garnish of sliced almonds.
Notes
- Bring the doodh to room temperature. If any malai layer is formed on top then use a handy (immersion blender) to break it and mix it into the milk.
- Store in an airtight jar or bottle and keep in the refrigerator.
- It stays good or 2-3 days in the fridge.
- When ready to serve, stir the milk and then pour it into the glass.
- Leftovers can be reheated in the microwave until warm if you don’t prefer chilled milk.
Shilpa
Hi I have tried this before and it gave weird raw almond smell ???? Also after adding almond paste, the colour still remained off white and never got this light yellow colour which makes it look yum! Please tell me how to get this colour and ensure it still doesn't taste like raw almond milk..
Kanan
After adding milk, we are simmering for 5-6 minutes. So it won't taste like raw almond.
The yellow color comes from saffron not from almonds.
Maren
Interesting! Can you make it with just almond milk or cashew milk do you think?
Kanan
Not sure. I have no experience cooking with almond or cashew milk.
Can we boil these milk? I have no idea.