Badam Milk is an energising Indian drink. It is a delicious, flavoured milk you can enjoy warm or cold. Be sure to watch the video!
- About Badam Milk
- Ingredients Required
- My Tried & True Tips
- Watch Badam Milk Video
- Serving Suggestion
- More Indian Drink Recipes
- Kesar Badam Milk Recipe
About Badam Milk
‘Badam’ is the Hindi term for ‘almonds. The soaked almonds are blended to a smooth paste and later simmered in full-fat milk flavoured with saffron, green cardamom, and sugar.
Badam Milk is an Ayurvedic Indian drink widely popular for its nourishing qualities and high protein content. It is a gluten-free drink. The taste is very similar to Badam Phirni or Badam Payasam .
Do not confuse it with vegan almond milk. Indian badam milk is like a sweet drink flavoured with almonds. Try my vegan badam phirni for a dairy-free sweet treat.
Health benefits and reasons to love badam milk.
- easy to make
- high protein drink
- only 5 ingredients recipe
- nourishing drink for kids
- helps in building immunity
- gluten and preservative-free
Ingredients Required
- Almond: Either use skinned almonds or soak the almonds in hot water to remove the brown skin.
- Milk: The full fat or full cream i.e. whole milk is best for making badam milk. The whole milk defines the taste and texture of the drink. However, you can use low-fat or skimmed milk instead of full-fat milk.
- Saffron: It gives the drink a golden colour and sweet aroma.
- Green Cardamom: It helps flavour the milk and gives it a subtle, sweet taste. I prefer using green cardamom powder rather than whole pods.
- Sugar: To sweeten the milk, you can use granulated white sugar, brown sugar, palm sugar, or jaggery powder. Or you can use date paste as well. Adjust the amount of sweetener as per personal taste preference.
My Tried & True Tips
- Avoid using rancid or too-old almonds. The quality of almonds defines the taste of badam milk. Hence, always pick the best quality almonds for making this drink.
- Simmer the milk over low heat till it thickens a bit and has a creamy texture. This task becomes easy if you are using full-fat whole milk.
- Soak saffron strands in warm milk to release their colour and flavour. Do not add them directly to the simmering milk.
Watch Badam Milk Video
Serving Suggestion
When it comes to serving badam milk, there are no set rules.
You can serve it chilled as a sweet drink along with an Indian meal . Or you can enjoy it as a warm nightcap before bedtime.
During the winter season, in the Northern parts of India, badam milk is sold by street food vendors during the late evening hours. Many food lovers like to sip warm milk post-dinner on a cold winter night.
I like it chilled straight out of the refrigerator during the hot summer afternoons.
More Indian Drink Recipes
- Thandai
- Aam Panna
- Mango Lassi
- Paan Thandai
- Sugarcane Juice
- Badam Khas Khas Doodh
Ingredients
- ▢ ¼ Cup almonds
- ▢ 3 Cup whole milk
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 1 teaspoon green cardamom powder
- ▢ ¼ Cup granulated white sugar
Instructions
- Soak almonds in hot water for 1 hour or in room temperature water overnight. Once almonds softened, peel and discard the brown skin.
- Grind almonds to a smooth paste in a blender along with ⅓ cup of milk.
- Soak saffron in 4 tablespoons of hot milk. Keep it aside until required.
- Heat reamining milk in a heavy bottom saucepan over medium heat and bring it to a boil. Add green cardamom powder. Keep stirring while heating to avoid scorching at the bottom of the pan.
- Once the milk reduces to half of the original quantity, add the almond paste, sugar, saffron milk, and stir to combine. Reduce the heat to low and cook for 10 minutes over low heat. Keep stirring frequently.
- Garnish with sliced pistachio and almonds. Badam Milk is ready to serve. You can serve it warm or chilled. If serving chilled, allow badam milk to cool down completely at room temperaturek.Keep in the refrigerator for chilling until ready to serve.
Recipe Notes:
- Soaking almonds makes it easier to blend and digest.
- Add in a little turmeric powder while boiling to make badam milk even more nutritious.
- You can flavor badam milk with rose water or edible rose petals as well.
Nutrition
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Kesar Badam Milk Recipe
Equipment
- Saucepan
- Blender
Ingredients
- ¼ Cup almonds
- 3 Cup whole milk
- ¼ teaspoon saffron (kesar)
- 1 teaspoon green cardamom powder
- ¼ Cup granulated white sugar
Instructions
- Soak almonds in hot water for 1 hour or in room temperature water overnight. Once almonds softened, peel and discard the brown skin.
- Grind almonds to a smooth paste in a blender along with ⅓ cup of milk.
- Soak saffron in 4 tablespoons of hot milk. Keep it aside until required.
- Heat reamining milk in a heavy bottom saucepan over medium heat and bring it to a boil. Add green cardamom powder. Keep stirring while heating to avoid scorching at the bottom of the pan.
- Once the milk reduces to half of the original quantity, add the almond paste, sugar, saffron milk, and stir to combine. Reduce the heat to low and cook for 10 minutes over low heat. Keep stirring frequently.
- Garnish with sliced pistachio and almonds. Badam Milk is ready to serve. You can serve it warm or chilled. If serving chilled, allow badam milk to cool down completely at room temperaturek.Keep in the refrigerator for chilling until ready to serve.
Video
Notes
- Soaking almonds makes it easier to blend and digest.
- Add in a little turmeric powder while boiling to make badam milk even more nutritious.
- You can flavor badam milk with rose water or edible rose petals as well.
Nutrition
Learn how to make an instant ginger pickle with this easy recipe. Perfect for beginners and ready in less than 30 minutes!
Estimated reading time: 5 minutes
- Punjabi Style Ginger Pickle
- The Right Choice of Ginger
- How To Make
- Storage Suggestion
- Instant Ginger Pickle Recipe
Punjabi Style Ginger Pickle
Instant Ginger Pickle, also known as adrak ka lachha, is one of the quickest and easiest Indian pickle recipes. ‘Adrak’ is the Hindi term for ginger, whereas ‘lachha’ refers to thin strips of ginger.
Taste of Ginger Pickle: I know this instant ginger pickle looks hot and spicy. But actually, it’s just the opposite. The sourness of lime juice tones down the heat and the bitterness of ginger. And as the days pass, the flavour of this pickle matures and turns more and more delicious.
Best Time For Making : During the summer (May-June) or during the autumn/fall season. These are the seasons when tender ginger roots are readily available.
Why You’ll Love This Ginger Pickle
- gluten and nut-free
- 5 ingredient recipe
- no cooking required
- vegan and vegetarian
- has zero oil and added sugar
- ready in less than 30 minutes
The Right Choice of Ginger
First thing first, you cannot make this pickle with any ginger. The tender and young ginger roots are the best for my mother-in-law’s ginger pickle recipe.
DO NOT use dry and old ginger roots with light/dark brown skin .
In India, you can find the young ginger roots during the peak of the summer or autumn season, i.e. October to November. These ginger roots are juicy, mildly spicy, moist, fibrous, and have a slightly pink skin tone. The young ginger has thin, translucent skin that is so easy to peel.
Hence, they are perfect for adding in salads, chutney, garnish, ginger garlic paste , or making pickles.
Other Ingredients
- Green Chilli: Make sure to remove the white seeds and pith of the green chilli. Use mild to medium spicy green chilli for this ginger pickle recipe.
- Lime: The lime juice preserves the pickle and its sourness, balances the spiciness of ginger. I add lime skin as well. You can add zest or the whole skin as per personal preference.
- Vinegar: The white distilled vinegar is added to preserve the pickle, giving it a sour taste and beautiful pink colour.
- Salt: Regular table salt or rock salt, either of them is fine.
How To Make
Step 1) Peel the skin of the ginger. It is thin and tender, hence can be easily removed using a knife or spoon. Rinse it thoroughly with water. Pat dry with a clean kitchen towel.
Step 2) Cut ginger into thin strips (juliennes) and transfer to a bowl. Similarly, cut the green chilli. Discard the chilli seeds and white skin.
Step 3) Wash the lime thoroughly like ginger and pat dry. Squeeze and collect the lime juice in a bowl. Now cut the lime peel into small wedges or thin strips like ginger.
Step 4) Combine all the ingredients – ginger, chilli, lime, juice, vinegar, and salt. Mix nicely. Set this aside for 5 minutes or till ginger releases water.
Step 5) Transfer the pickle to a clean, dry, sterilized jar with a lid. The pickle is ready to use.
Storage Suggestion
Most instant pickles are seasonal and have a shelf life of not more than 15 days. And I think that is the peculiarity which makes them more wanted.
Store this ginger pickle in the refrigerator in a hot and humid climate. We keep the jar at room temperature during the winter season, remaining fresh for 10 – 15 days.
My mother-in-law suggests making a small batch every fortnight. This pickle is addictive. Hence it disappears fast. So I don’t worry much about its shelf life.
This ginger pickle is the best accompaniment for dal , chaat , Punjabi chana masala , and salads.
Dal fry, Chicken Masala, Matar Mushroom, Peach Raita, Kheer and Instant Ginger Pickle
More Indian Pickle Recipes
- Garlic Pickle
- Red Chilli Pickle
- Instant Mango Pickle
- Gobhi Gajar Ka Achar
- Instant Green Chilli Pickle
- Mango Pickle ( Aam Ka Achaar )
Ingredients
- ▢ 100 gram ginger (tender and young root)
- ▢ 4 green chilli
- ▢ 2 lime
- ▢ 1 ¼ teaspoon salt
- ▢ 1 tablespoon white vinegar
Instructions
- Peel the ginger and wash it. Pat dry it completely with a kitchen towel. Cut ginger into thin strips (juliennes) and transfer to a mixing bowl.
- Wash, pat dry green chili, and lime. Cut the green chilli into thin slices and add to the same bowl as ginger strips.
- Collect lime juice in a bowl. Now cut the lemon peel into small size wedges or strips. Combine with ginger.
- Add salt, lime juice, and vinegar to the ginger. Mix nicely to evenly combine the ginger, green chili, and lime strips. Set this aside for 5 minutes or till ginger releases water and turn light pink.
- Transfer the pickle to a clean and dry glass container. Seal the jar with a lid.
- Instant Ginger Pickle is ready to serve. Store it in the refrigerator.
Recipe Notes:
- This ginger pickle has a shelf life of 15 days. I suggest making it in small quantity.
- Adjust the amount of salt and lime juice as per personal preference.
Nutrition
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