Badam Milk

I am sure many of you know this MTR Badam Drink – this is the drink that we will be mimicking today.

For this recipe, I am using whole Almonds which I purchased at Gorima’s.

Place the almonds into a bowl.

Cover the almonds with hot water.

Allow the almonds to soak for 20 minutes.

After 20 minutes, peel the skin off the almonds – they should easily come off.

At this point, bring out the Saffron – I got mine from Gorima’s.

Add the 2 tablespoons of milk to a small bowl along with the saffron.

Mix well & set aside so that the saffron can tint the milk.

Next, add the peeled almonds & 30 ml (⅓ cup) of milk into a blender.

Pulse until it forms a paste & set aside. Mine had a few chunks of almonds which is find but just make sure that most of them are in paste form or else you will have a lot of chewing to do when drinking this milk. If your blender cannot get it to paste form then I suggest straining the milk in the end to remove some of the almond chunks. Alternatively, use a coffee grinder to achieve the paste consistency.

To a pot on medium heat, add in 500 ml (2 cups) of milk.

Bring the milk to a boil.

Once it reaches a boil, lower the heat & give it a stir. Add in the almond paste, saffron milk, granulated sugar & cardamom (elachi) powder.

Mix until the sugar dissolves.

Keeping it on low heat, allow it to simmer for 5 minutes.

Thereafter, give it a stir & pour it into a heat resistant jar.

Allow the mixture to cool for a bit in the jar & then pop it into the refrigerator until chilled.

Once chilled, pour into glasses.

Top it off with some strands of saffron (optional).

This Badam Milk is ready to be served. It can be stored for up to 5 days in the refrigerator.