Badam milk | Badam Doodh full recipe

Badam Milk (Badam Doodh): A Nourishing Indian Almond Drink for All Ages

Badam Milk, also known as Badam Doodh, is a traditional Indian almond milk drink made with almonds, milk, saffron, and cardamom. Perfect for energy and warmth.

Introduction

Badam Milk, also called Badam Doodh, is a warm and comforting Indian drink made with almonds and milk. It is gently flavoured with cardamom and sometimes saffron, giving it a rich aroma and taste. Often enjoyed at night or during winter, badam milk is known for its nourishing nature and is loved by both kids and adults.

Traditional & Regional Value of Badam Milk | Badam Doodh

Badam Milk has been part of Indian households for generations. Traditionally prepared in North India and widely enjoyed across the country, it is often given to children during exams and to elders for strength. Almond-based drinks are mentioned in Ayurveda for their warming and strengthening properties, making badam doodh a valued home remedy as well as a festive beverage.

Is Badam Milk Healthy?

Yes, Badam Milk is considered very healthy when prepared at home. Almonds are rich in healthy fats, vitamin E, and protein, which support brain health and immunity. Milk adds calcium and energy. When sweetened lightly and consumed in moderation, badam milk becomes a natural, nourishing drink suitable for daily consumption.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients

• Almonds (badam)
• Full-fat milk
• Sugar or jaggery (as needed)
• Cardamom powder
• Saffron strands (optional)
• Rose water (optional)

Quick Steps

• Soak almonds in hot water and peel the skin.
• Grind almonds into a smooth paste.
• Heat milk in a pan on low flame.
• Add almond paste and stir continuously.
• Add sugar, cardamom, and saffron.
• Simmer gently and serve warm.

Watch video and learn how to make Traditional Badam milk

Tips & Tricks

• Always peel almonds for smoother texture.
• Do not boil on high heat to avoid milk splitting.
• Adjust sweetness based on taste and age group.
• Add saffron for festive flavour and colour.

Variations of Badam Milk

• Make it vegan using almond or oat milk.
• Add turmeric for immunity boost.
• Use jaggery or dates instead of sugar.
• Serve chilled in summer with rose essence.

What Can Be Eaten Together or What to Serve With

• Dry fruits and nuts
• Light Indian sweets like sukhdi or peda
• Rusk or plain biscuits
• As a bedtime drink on its own

Frequently Asked Questions (FAQ)

Can badam milk be given to children?

Yes, it is excellent for children. Adjust sweetness and quantity based on age.

Is badam milk good for winters?

Yes, it has warming properties and is commonly consumed in winter.

Can I drink badam milk daily?

Yes, in moderate quantities it can be consumed daily.

Can badam milk be made in advance?

Yes, it can be stored in the refrigerator for up to 24 hours and reheated gently.

Is badam milk good for digestion?

When consumed warm and in moderation, it supports digestion and energy.

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Badam milk

Badam milk, also known as Badam Doodh, is a traditional Indian drink made with almonds, milk, sugar, and flavored with cardamom and saffron. It is enjoyed either hot or cold and is appreciated for its creamy texture and rich, aromatic flavor.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Drinks

Cuisine: Indian

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• Almonds: 18–35 approximately 40 grams or ¼ cup
• Whole milk: 1 liter approximately 4 cups
• Granulated white sugar: 4–6 tablespoons 50–75 grams, or to taste
• Green cardamom pods: 3–6 seeds crushed or ¼–½ teaspoon ground cardamom powder
• Saffron strands: 1 pinch dissolved in 1 tablespoon warm milk
• Rose water: ½ teaspoon optional
• Pistachios slivered: For garnish (optional)
• Ghee: ½ teaspoon optional, for richness

Equipment

• Blender or food processor
• Heavy-bottomed saucepan
• Mortar and pestle (for crushing cardamom seeds)
• Measuring cups and spoons
• Fine mesh strainer (optional, for removing coarse particles)

Method

 

1. Soak almonds in hot water for 10–20 minutes until the skin loosens.
2. Drain and peel the skins by gently pressing each almond.
3. Transfer the peeled almonds and ¼ cup milk to a blender. Blend into a smooth paste.
4. Set aside.
5. Heat the remaining milk in a heavy-bottomed saucepan over medium-high heat.
6. As the milk warms, remove 1 tablespoon of warm milk into a small bowl and add saffron strands. Let it steep while you continue.
7. Once the milk comes to a boil, reduce heat to low-medium and stir in the almond paste.
8. Stir continuously to prevent sticking.
9. Simmer for 10–20 minutes, stirring often, until the raw smell of almonds disappears and the mixture thickens slightly.
10. Add the saffron milk mixture, sugar, and crushed cardamom seeds. Stir until sugar dissolves.
11. If using, add rose water and stir well.
12. Turn off the heat and let the mixture sit for 5 minutes to allow flavors to meld.
13. Serve hot or chill in the refrigerator for 2–3 hours before serving.

Notes

Safety Notes:

Always stir milk while heating to prevent scorching or boiling over.
Use caution when handling hot milk and saffron, which can stain.
Ensure almonds are fully peeled to avoid bitterness.
Substitutions:

Use almond flour (½ cup) instead of soaking and blending whole almonds.
Replace sugar with honey or maple syrup (adjust to taste).
Use ground cardamom if whole pods are unavailable.
Substitute milk with plant-based alternatives like almond or oat milk for a vegan version.
Storage:

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently before serving if consumed hot.
Pro Tips:

For a smoother texture, strain the almond paste through a fine sieve before adding to milk.
For a richer flavor, add a pinch of turmeric or a small amount of ghee.
Garnish with slivered pistachios and saffron strands for an elegant presentation.