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badam milk recipes

Badam Doodh | Badam Milk Recipe

Jyoti Behrani
Learn how to make creamy badam milk with this easy milk badam recipe. Discover traditional Indian almond milk flavors and simple badam milk recipes at home.
5 from 6 votes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Drinks
Cuisine Indian
Servings 6
Calories 268 kcal

Ingredients
 
 

  • ¾ cup raw whole almonds ; soaked overnight or for at least 4-6 hours
  • 4 cups whole milk
  • ¼ cup sugar or preferred sweetener ; adjust to taste
  • pinch turmeric powder (optional) for color
  • ½ teaspoon cardamom powder
  • Saffron strands ;optional
  • Chopped nuts for garnish -almonds, pistachios

Instructions
 

  • Peel the soaked almonds. You can do this easily by pressing the almond between your fingers, and the skin should slip off.
  • Blend the peeled almonds with a little milk to form a smooth paste. You can add more milk if needed.
  • Heat the remaining milk in a saucepan. Once it starts to simmer, add the almond paste.
  • Stir well and let it simmer on low heat for about 10-15 minutes, stirring occasionally.
  • Add sugar or preferred sweetener, cardamom powder, a pinch of turmeric (optional), and a few strands of saffron (optional). Adjust the sweetness according to your taste.
  • Continue to simmer for another 5-7 minutes until the badam doodh thickens.
  • Remove from heat. Serve warm or chill in the refrigerator.
  • Before serving, garnish with saffron strands and chopped nuts.
  • Stir well before serving, and enjoy your homemade badam doodh!

Notes

Tips for Perfect Milk Badam Recipe
Here are some tips for making delicious badam milk:
  • Always soak almonds for a creamier texture and easy blending.
  • Use saffron strands soaked in warm milk to bring out maximum flavor and color.
  • Adjust thickness by adding more or less almond paste.
  • For a festive touch, garnish generously with chopped nuts and edible rose petals.
Variations & Substitutions
Dairy-Free: Replace milk with almond milk or coconut milk for a vegan-friendly Indian almond milk recipe.
Flavored: Add rose water, nutmeg, or a dash of turmeric for unique variations of badam milk recipes.
Instant Version: Use almond flour instead of whole almonds to save time.
Sugar-Free: Opt for monk fruit, stevia, or dates as natural sweeteners.
Storage: To store badam doodh, refrigerate it in an airtight container for up to 2-3 days, ensuring it remains fresh and safe for consumption. Before serving leftovers, stir well to maintain a consistent texture and flavor.

Nutrition

Nutrition Facts
Badam Doodh | Badam Milk Recipe
Amount per Serving
Calories
268
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
20
mg
7
%
Sodium
 
63
mg
3
%
Potassium
 
382
mg
11
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
9
g
18
%
Vitamin A
 
264
IU
5
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
251
mg
25
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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