Badam Milk Recipe || Almond Milk || Delicious Recipe

Ingredients For Badam Milk

  • ¼ cup (34g) almonds
  • 2 cups (480ml) milk
  • 8-10  pistachios
  • 8-10 cashews
  • 3 tablespoon sugar
  • ½ teaspoon cardamom powder
  • 15-20 saffron strands (soaked in 2 tablespoons of warm milk)

Steps In Making Badam Milk

  1. Soak almonds overnight or in hot water for 30-60 minutes and then remove the skin.
  2. In a blender add cashews and pistachios and grind them into a coarse powder and keep it aside. (Don’t make a fine powder)
  3. In a mixer grinder add almonds and 2-3 tablespoons of milk and make a coarse paste.
  4. In a heavy bottom, pan adds milk and let it come to a boil and reduce a little. (around 4-5 minutes)
  5. Add a tablespoon of warm milk to the saffron and keep it aside till it gets a nice color.
  6. Now add the almond paste and cook the milk on a medium flame for around 4-5 minutes
  7. Add saffron milk and mix.
  8. Add the cashew and pistachios powder and cinnamon powder and let it get 3-4 boils.
  9. Finally, add sugar and mix till it melts completely.
  10. Pour the almond milk in a glass and garnish with almonds and saffron strands. Serve hot in winters and cold in summers.
  11. Store in the refrigerator for up to 2 days.

Recipe Notes For Badam Milk

  • You can use full fat or low-fat milk. But preferably full-fat milk gives a better taste.
  • If you have not soaked almonds overnight then soak them in hot water for 30-60 minutes and then peel the skin and use.
  • The coarse powder of cashew and pistachios adds a nice taste to the badam milk. Don’t skip this.


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