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Badam Milk Recipe: Saffron Almond Drink

There is nothing more refreshing on a hot day than a tall, condensation-beaded glass of authentic, ice-cold Badam Milk. This version enhances the nostalgic Indian classic into a rich, luxurious drink by using whole almonds soaked overnight and blended into a silky paste. A small amount of custard powder provides a smooth, glossy thickness without prolonged reduction on the stove, while saffron and cardamom add warm, aromatic depth. Finished with slivered pistachios and almonds for a pleasant crunch, this homemade badam milk is far superior to bottled versions. Make a batch and keep it chilled for a royal afternoon refreshment or an elegant dessert to share with family.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

  • Eggless and vegetarian-friendly
  • No oven required
  • Quick to prepare with pantry-friendly ingredients
  • Silky texture and authentic nutty flavor from real almonds

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INGREDIENTS USED IN BADAM MILK

  • Milk

Milk is the base of the drink and provides the creamy body that carries the almond paste and spices. Gentle simmering concentrates the milk, enriching its natural sugars and fats so the beverage feels indulgent rather than watery.

• Almonds

Almonds soaked overnight soften and blend into a smooth, emulsified paste. When added to warm milk, this paste releases natural oils that blend with the dairy, creating a genuine almond flavor and rich mouthfeel that extracts and preserves the nutty character better than extracts or syrups.

• Custard Powder

Custard powder acts as a convenient thickening agent. Mixed into a cold slurry and added toward the end of cooking, it gives the milk a velvety sheen and a lightly vanilla-tinged aroma, shortening the time needed to achieve a satisfying, spoon-coating consistency.

• Saffron Strands

Saffron imparts both color and aroma. When gently bloomed in warm milk, its threads release a delicate golden hue and a warm, floral-sweet fragrance that elevates the drink from simple to celebratory.

• Cardamom Powder

Cardamom provides a bright, citrusy-spice note that balances the richness of milk and almond. A pinch of freshly ground cardamom lifts the flavor profile and gives the drink an unmistakable, traditional finish.

• Sugar

Sugar sweetens the drink and enhances the perception of the saffron and cardamom aromas. Adjust the amount to taste for a lighter or sweeter finish.

• Pistachios and Almonds

Thinly slivered pistachios and almonds are added at the end for textural contrast. They soften slightly in the warm milk but retain a delicate, buttery crunch that makes each sip more satisfying.

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EQUIPMENTS USED IN BADAM MILK

Measuring cups and measuring spoons to ensure accurate quantities. A high-speed blender or mixer-grinder is essential to create a perfectly smooth almond paste from soaked and peeled almonds. Use a large, heavy-bottomed pot or a non-stick kadai to heat the milk evenly and prevent scorching. Small bowls are useful to bloom saffron and to whisk the custard powder into a lump-free slurry. A silicone spatula or wooden spoon helps scrape and stir the milk while it thickens. Finally, a sharp knife and cutting board are handy for slicing nuts into thin slivers, and airtight glass bottles or a covered pitcher will keep the prepared badam milk fresh in the refrigerator.

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RELATED RECIPES FROM THE BLOG

  • Korean Hwache (fruit punch)
  • Sitaphal Milkshake
  • Badam Nankhatai

TIPS TO MAKE THIS BADAM MILK

  1. If you forget to soak almonds overnight, blanch them in boiling water for about 15 minutes to loosen the skins for easy peeling.
  2. Always mix custard powder with cold milk to form a smooth slurry before adding to hot milk to prevent lumps.
  3. Lightly crush saffron strands and let them steep in a tablespoon or two of warm milk for at least 15 minutes to draw out maximum color and aroma.
  4. Allow the prepared badam milk to cool to room temperature before sealing in bottles to avoid condensation and dilution when chilling.
  5. Store in an airtight container in the refrigerator for up to 3–4 days. Shake well before serving chilled.

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BADAM MILK
Ingredients
  • 4 cups (1 litre) milk
  • 1/2 cup sugar (adjust to taste)
  • 1 cup almonds (soaked and peeled) + 3/4 cup milk for blending
  • 1 tbsp custard powder + 2 tbsp milk (for slurry)
  • 2 tsp saffron strands + 2 tbsp milk (to bloom)
  • 1/2 tsp cardamom powder
  • 3 tbsp pistachios, slivered
  • 3 tbsp almonds, slivered
Instructions
  1. Soak 3/4 cup almonds in water overnight. Drain, peel, and set aside.
  2. Blend the soaked, peeled almonds with 3/4 cup milk to make a smooth, thick almond paste.
  3. In a large pot over medium heat, bring 1 litre milk to a gentle simmer.
  4. Add sugar, the almond paste, the custard slurry (custard powder mixed with cold milk), saffron-infused milk, and cardamom powder to the simmering milk.
  5. Stir frequently and bring to a gentle boil, cooking until the milk thickens slightly and the flavors meld (a few minutes).
  6. Stir in the slivered almonds and pistachios. Remove from heat and let the mixture cool to room temperature.
  7. Chill in the refrigerator and serve cold. Shake or stir well before pouring into glasses.

If you make this Badam Milk at home, feel free to tag me on Instagram @shivesh17 and share your photos with the hashtag #Bakewithshivesh. Enjoy!