This Recipe Serves 1-2
It is a scrumptious drink but at the same time it is also very rich, both in texture & also in calories.
My love for this drink drove me to making it at home & trust me when I say that the taste is legit!
Badam Milk Ingredients:
- ±20 almonds
- hot water
- 2 tablespoons milk
- ½ teaspoon saffron
- 500 ml (2 cups) milk
- 30 ml (⅓ cup) milk
- ¼ cup white granulated sugar
- ¼ teaspoon cardamom (elachi) powder
- additional saffron for topping
- 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.