Badam Milk is a famous Indian drink made with fresh almond paste and milk. It’s typically spiced with cardamom and saffron, making it a fragrant and flavorful beverage! It’s a delightful drink, but it’s also incredibly filling, both in terms of texture and calories.

The drink is always provided during weddings, special occasions, and parties, therefore it’s not something that Indians consume on a daily basis. On a hot summer day, chilled badam milk was a welcome treat. Despite the fact that it contained milk, it had a delightful saffron and cardamom scent.

How to make Badam Milk:

Milk: you get the best results with whole milk. Having said that, you can make badam milk with low fat milk as well but whole milk makes it thicker and creamier.

Almonds: Use a lot of almonds in almond milk for the almond flavor to be prominent. You can adjust the quantity as per your preference.

Sugar: Of course you need some sweetener for this drink. You can use any sweetener that you like.

Cardamom: A key ingredient here. Use fresh cardamom pods, crush them in a mortar & pestle and then use them in the recipe.

You can use store bought cardamom powder, the pods just give better flavor here.

Saffron: It not only gives the badam milk a nice yellow color but also makes it aromatic. The key to getting a nice color is to crush saffron strands with your hands and then add in 1 to 2 tablespoons of hot milk.

Rosewater: this is optional, but I love adding it to my badam milk!

Serving Suggestions for Badam Milk:

  • You can serve it either hot or cold.
  • A lot of people like it hot, but personally I only like badam milk chilled.
  • Once made, pop it into the refrigerator for 4 to 5 hours until it’s nicely chilled.
  • It makes the perfect treat on a hot summer day!
  • So that’s how I started making this drink at home. Now, whenever we want to relish it, I just make it at home!
  • It tastes even better than the one you get in restaurants. Plus you can adjust the sweetness to taste when you make it at home.
  • With the temperatures soaring, this will be a great drink to cool down.


1- Soak almond in hot water for 20 minutes.

2- After 20 minutes, discard the water and then remove the skin from each almond. It will come off easily.

3- Transfer blanched almonds with ¼ cup milk to a blender.

4- Blend to a smooth paste. Set it aside.

5- Now transfer the remaining milk to a pan and put in on medium-high heat.

6- As the milk warms up, take out 1 tablespoon of the warm milk from the pan into a small bowl and add crushed saffron strands to it. Set aside.

7- Once the milk in the pan comes to a boil, add the prepared almond paste to it. Stir to combine.

8- Lower the heat to low medium and let the milk simmer for 15 to 20 minutes. Stir often so that milk doesn’t get stuck to the bottom of the pan. The raw smell of almonds should disappear completely.

9- Add in the saffron milk that you had set aside.

10- Then add the sugar and stir until it’s dissolved

11- Finally add in the crushed cardamom seeds. You may also add rose water (if using) at this point.

12- Mix everything together and turn off the heat.

Anything is good if its ingredients are from ebounti!


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