Kesar Badam milk is a refreshing and nourishing drink for all age groups and can be had during any season. Serve chilled during summer and warm during winter.
I loved this wonderful drink ever since childhood, but we never prepared it’s powder at home, but used badam milk powder available in super markets to prepare. Ever since I started blogging, I want to prepare everything at home and so thought of preparing badam milk powder at home and so this is how I ended up with this recipe. I have used easily available ingredients at home and the resulting drink tasted similar to that prepared using powder bought from store.
INGREDIENTS :
(1) 1 litre of Milk
(2) 2 pinch of Kesar / Saffron
(3) 15 teaspoon of sugar (as per taste required)
(4) 40 almond pieces
(5) Half teaspoon of Cardamom powder
Cuisine : Beverages
Serves : 3 – 4 persons
Time required : 30 minutes
METHOD :
(1) Boil the 1 litre of milk and keep aside.
(2) Soak the Kesar / Saffron in a small bowl of warm milk for half an hour.
(3) Soak Almonds in hot water for 15 minutes. Peel the skin of the Almonds and grind them into a smooth paste adding one cup of milk. As my mixer grinder was not capable of grinding the almonds into fine powder, I used mortar pestle to crush the almonds and that formed a bit coarse granules of almonds, but better than what my mixer could do. For those who do not like coarse granules of almonds in the Badam milk, please do not follow this way, instead use a grinder.
(4) Keep the boiled milk on gas stove again and add one by one all the ingredients. Add sugar, then add almond powder / paste, saffron milk, cardamom powder. Keep the gas stove on a low flame and bring the mixture to a boil for 10-15 minutes. During this process, keep stirring and do not let it stick to the bottom and form lumps.
(5) Once the badam milk is boiled, turn off the gas flame.
Our Kesar Badam Milk is ready!
(6) During summers, we like to have it in a chilled form, so let it cool down to a room temperature and then refrigerate it and serve chilled. During winters, one can have it in a warm form. I have shown pictures in both ways, garnished with crushed almond and with saffron.
