Badam milk or badam doodh is a traditional Indian beverage made with milk, almonds, and spices. It is sweet in taste and can be served warm or chilled depending on personal preference or weather. Badam milk is also a good option as a refreshment for parties.
This traditional-style badam milk recipe is easy to make at home with a handful of ingredients and stores well in the fridge.
Badam milk is great for pregnant women as well as kids as almonds have a lot of health benefits as they are highly nutritious and rich in healthy fats, antioxidants, vitamins, and minerals. (reference healthline.com)
Homemade badam milk is made with only a handful of ingredients of which almonds and milk are the main ingredients. It is flavored with some cardamom powder and saffron. However, this recipe can be made without saffron too.
You can also add some turmeric powder for its health benefits and nice golden color.
Almonds are soaked for a few hours so that their skin can be removed easily. If you are short of time, soaking almonds in warm water speeds up the process and can be peeled in about 10 minutes.
I personally prefer whole milk to make this delicious beverage, but you can use low-fat milk as well. If you want to make it vegan, you can substitute it with plant-based milk.
Badam milk is sweetened by sugar but you can always use a sweetener of choice. Some chopped pistachios can be added for garnishing and for the crunch, but it is optional.
It is really easy to make badam milk at home and takes only a few minutes of prep time. Once the almonds are soaked, peel them and blend them with a cup of milk in a high-speed blender like Vitamix into a smooth paste.
Keep about 4-5 almonds aside and slice them for adding at the end. This kesar badam milk can be made on the stovetop or in the instant pot that requires less monitoring.
In a saucepan add the blended almond and milk mixture, milk, sugar, saffron strands, and cardamom powder. Cook the milk on medium flame until it comes to a boil stirring it occasionally.
Once the milk boils, continue to simmer for 2-3 minutes until it has a creamy texture. The milk should not have a taste of any raw almonds, and that is a sign that badam milk is done. Optionally, you can add some chopped almonds and pistachios for some crunch.
It is equally easy to make this Indian-style almond milk in the instant pot using the saute mode. Add the milk, blended almond and milk mixture, sugar, saffron, and cardamom powder to the instant pot liner.
Allow the milk to cook on saute mode on medium setting for about 15 minutes until it comes to a boil. Once it comes to a boil, turn off the saute mode by pressing the cancel button and stirring it till it settles.
While stirring, add the chopped almonds and optionally some pistachios to the milk.
If you want to make it vegan, use almond milk directly and add sugar, saffron, and cardamom powder to it. There is no need to soak almonds for blending.
You can also use oat milk to make this recipe instead of dairy milk.
This refreshing Indian beverage can be served hot or cold and can be consumed at any time of the day. Usually, in cold weather or if served during bedtime it is best served warm for its soothing effect.
For hotter days in summer, or when serving as a party refreshment or for special occasions, it is best served chilled.
Garnish it with some chopped pistachios, a pinch of saffron, and cardamom powder while serving.
Badam milk can stay good in the fridge for about 4-5 days. You can make this milk ahead of time or as part of weekly meal planning and refrigerate it. Depending on your preference, you can enjoy it hot or cold.
If you enjoyed this recipe, you may also like
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
- ⅓ cup Almonds (soaked)
- 4 cup Milk (whole)
- 4 tablespoon Organic cane sugar
- 20 strands Saffron
- ¼ teaspoon Cardamom powder
For garnishing (optional)
- 2 tablespoon Pistachios (unsalted, raw, sliced)
Making almond paste
- Soak the almonds for about 10 minutes in 1 cup of warm water.
- Peel the almonds and keep about 4-5 pieces on the side.
- Blend the remaining peeled almonds in 1 cup of milk in Vitamix or another blender.
Making badam milk on the stovetop
- In a saucepan add the almond and milk mixture, and all ingredients except pistachios.
- On medium flame allow the milk to come to a boil, stirring occasionally.
- Lower the flame and allow the milk to boil for 2-3 minutes.
- Remove from flame, optionally add sliced pistachios and the remaining sliced almonds.
Making badam milk in the instant pot
- In the instant pot liner, add the almond and milk mixture, and all ingredients except pistachios.
- Turn the saute mode on the normal setting for 15 minutes.
- Allow the milk to come to a boil.
- Quickly turn off the saute mode, stir the milk so it settles down.
- Add the chopped pistachios and the remaining sliced almonds.
- Serve badam milk warm or chilled.
- If you do not want to add sugar while cooking, you will have to stir occasionally to ensure milk does not stick to the bottom of the instant pot.
- If you want to make it vegan, use almond milk directly and add sugar, saffron, and, cardamom powder to it. There is no need to soak almonds for blending.
- You can also use oat milk instead to make vegan badam milk.
Do you cover the pot while the milk is cooking in the sauté mode
Alpa Jain says
It is not required to cover the pot. I do not put the lid on.
Hope this helps
No need to cover. It turns out to be yummy Kanchana.