We all remember the badam milk served in the Indian marriages. The thick, luscious milk with bits of almonds (Badam) & the taste of saffron (Kesar) leaves you asking for more and you always think – How to Make Badam Milk at Home?
Today we will make this super delicious almond milk at home. This is flavoured milk and not milk shake. The word milkshake is a combination of the word ‘milk’, & the word ‘shake’. Shake comes from the Old English ‘sceacan’ which means ‘move quickly back and forth’. Milkshake was first recorded in 1889 but the drink became popular after the 1930s.
Almond Milk ingredients are limited and this flavored milk is made by reducing the milk. Soaked & ground almonds are added during the reducing process. The milk is flavored with Cardamom (elaichi powder) and saffron (Kesar) soaked in warm milk. They make it an aromatic & flavorful drink! This is an age old traditional ayurvedic recipe and is an amazing immunity builder. It helps in stronger bones & removes constipation. A lot of people use almond flour but the milk tastes best with freshly soaked and peeled almonds. I garnish it with almond shavings and dried rose petals.
This Kesar Badam Milk is the best summer drink recipe for kids. It is refreshing and nutritious at the same time. Thus, without further delay let us learn how to make this luscious and refreshing Kesar Badam Milk.
Click here to SUBSCRIBE TO THE CHEF PAYAL JETHANI’S YOUTUBE CHANNEL.
Click here to play the YouTube Video Recipe for Kesar Badam Milk.
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 4 Hours |
| Servings |
Cups
|
- 1 Litre Milk
- 25 Pcs Almonds Soaked overnight & peeled.
- 3 Tbsp. Sugar
- 1 Tbsp. Custard Powder
- 1 Tbsp. Almond Shavings 1 Small Bowl
- 1/4 Tsp. Green Cardamom Powder
- 15 Strands Saffron / Kesar Soaked In 2 To 3 Tbsp. Lukewarm Milk
- 1 Bowl Dry Rose Petals
Ingredients
|
|
- To a mixer grinder add 20 to 25 Pcs Almonds (Soaked overnight & peeled), 10 to 15 Strands of saffron soaked in 2 to 3 Tbsp. Lukewarm Milk & & about 1/4th Cup Milk.
- Grind to make a fine mixture of milk & almonds. Set it aside for later use. Set it aside for later use.
- To a pan, on high flame, add 1 litre of milk. When the milk starts to boil, turn the flame to low.
- Boil the milk on low flame, till 3/4th of the original quantity remains.
- When the milk reduces to 3/4th of its original quantity, add 3 Tbsp. Sugar & 1/4th Tsp. Green Cardamom Powder. Mix sugar & cardamom powder using a spoon and boil the milk on low flame for another 5 minutes.
- After boiling for 5 minutes, add the almond & milk mixture we prepared initially. Scrape out maximum mixture to avoid wastage.
- Now keep stirring and boil the milk on low fame for another 2 to 4 minutes.
- After boiling the milk for 2 to 34 minutes, mix 1 Tbsp. custard powder with 1/4th cup cold milk. Add this to the boiling milk.
- After adding the custard powder & milk mixture, stir continuously to ensure that no lumps remain and that the custard mixes with the milk properly.
- Boil the milk on low flame for another 2 minutes.
- After boiling the milk with custard powder, our milk is ready. Turn the heat off at this point.
- Let it cool down to room temperature and then refrigerate for 2 to 3 hours. The Badam milk becomes thick & creamy upon refrigeration.
- Dish out the milk in the glasses & garnish each glass with almond shavings & dry rose petals.
- Serve the Kesar Badam milk to your loved ones.
Contact Chef: Payal Jethani
Tips: Refrigeration results in a thick & creamy milk.
(50)