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Badam Milk | Almond Milk | Kesar Badam Milk Recipe | How to Make Badam Miik At Home

 


Badam milk , almond milk or Kesar badam milk with step by step photos and video. 

Badam Milk is a sweet Indian Ayurvedic beverage made with Almond, milk and saffron. This milk is so healthy and nutritious that you can serve to your kids every day to make to immunized and energetic. It can be served hot or chilled. 

1. What is badam Milk?

Badam milk is the Indian version of almond milk in which the peeled, soaked and ground almonds are blend in fresh cow milk. It is then flavored with saffron strands and cardamom powder. This healthy, refreshing drink is served to kids and pregnant women in order to boost immunity, make energetic, relieve constipation.   

2. Why badam Milk?

Badam milk is a sweet Indian beverage enriched with the nutrients of milk, saffron and dry fruits. The main component of badam milk is almonds. Almond milk can be served to kids regularly because it is packed with lots of nutrients. It also helps in weight gain. It will be better to avoid the packed and processed taste makers available in the market. Try to serve our traditional drinks and recipes like this to keep our children healthy.


Making badam milk is so easy, if your kids don't like nuts in their drinks, avoid it or powder it and mix with the prepared milk.  Try this protein rich, delicious and flavorful milk at home and enjoy.


Badam Milk | Almond Milk with Saffron | How To Make Kesar Badam Milk At Home



Saffron Flavored Indian Milk

Preparation time: 8 hours | Cooking time: 15 minutes | Total time: 2 hours 15 minutes




Ingredients

  • Half liters milk
  • 15 almonds
  • 2.5 tablespoons of sugar
  • A few strands of saffron
  • 1/4 teaspoon cardamom powder
                   +
  • 5 almonds / badam
  • 6 pistachios
  • 6 cashews

How to make Badam Milk At home




Badam Milk Making With Step By Step Photos


1. Preparations for Badam milk / Almond Milk
  1. Take fifteen to twenty almonds in a small, neat bowl. The thickness of almond milk depends on the amount of almonds used and also the richness of milk. If looking for a thick, creamy textured badam milk, then do increase the amount of almonds and also try to use thick milk with cream.

  2. Pour water, normal fresh water can be used. Then soak overnight. Otherwise, pour some hot water, set aside for one hour.. But I prefer to soak the badam overnight to minimize the heat nature of badam.  

  3. Next morning, the badam will be soft, now you can peel off its skin with your hands. It is not advisable to use the skin of badam because long use may cause indigestion.

  4. Transfer the peeled badams in a mixer grinder. Pour half cup of milk. 

  5. Grind till smooth and set aside. It will be difficult to grind small quantities, use the smallest jar or your mixer grinder for this purpose.

  6. Take a few strands of good quality saffron in a bowl. Pour one or two tablespoons of milk and set aside. Saffron is the taste maker and color contributor to this dish. So do not skip these ingredients. 

  7. Take another clean and dry grinding jar. Put all the dry fruits like cashews, pistachio and almonds.

  8. Crush coarsely and set aside.

2. Making the Almond milk or Badam Milk
  1. Heat cow milk in a saucepan with enough sugar. You can choose thick or thin milk depending on the consistency of almond milk you prefer.

  2. When come to rolling boil, reduce the flame and add soaked saffron.

  3. Further add the ground almond paste and continue cooking on low or medium flame with intermitted stirring. 

  4. Gradually, the saffron strands will start to release its color and will reach a beautiful light yellow color. Now you can add half of the powdered / crushed dry fruits. 

  5. Further put cardamom powder and mix well.

  6. When come to rolling boil, switch off the flame. 

3. Serving the badam milk / almond milk

Badam milk or almond milk can be served hot or chilled.  
  1. Transfer the prepared badam milk into the serving glasses.

  2. Garnish with dry fruits and a few strands of saffron. 

  3. Enjoy.

Happy cooking
Anju      

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