Badam Milk (Kesar Badam Doodh)

indianwinter
Servings 2
Servings2
Prep5m
Cook15m
Total20m
Calories~200 kcal
RoleDrink
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A warm saffron-almond milk — rich, fragrant, and gently spiced, a classic Indian comfort drink and bedtime favorite. Almonds are blanched and ground to a paste so the milk turns silky rather than gritty, and saffron gives it its signature golden color and floral aroma. Cardamom and a grating of nutmeg round it out. It's naturally sweet and soothing, equally good hot in winter or chilled in summer.

Ingredients

  • 2 cups whole milk
  • 12 to 15 almonds
  • Pinch of saffron strands (about 15 to 20), soaked in 2 tablespoons warm milk
  • 2 to 3 teaspoons sugar, to taste
  • 1/4 teaspoon ground cardamom (or 2 pods, crushed)
  • 2 to 3 gratings of fresh nutmeg
  • 1 teaspoon chopped pistachios, for garnish (optional)

Instructions

Prep the almonds

  1. Soak the almonds in hot water for 15 minutes (or overnight in cold water), then slip off the skins. Grind to a smooth paste with a splash of milk.

Simmer

  1. Bring the milk to a gentle boil in a heavy-bottomed pan, then lower the heat. Whisk in the almond paste and simmer 8 to 10 minutes, stirring often, until slightly thickened and fragrant.
  2. Stir in the saffron (with its soaking milk), sugar, and cardamom. Simmer another 2 to 3 minutes until the color turns golden and even.

Finish and serve

  1. Grate in the fresh nutmeg off the heat. Taste and adjust sugar.
  2. Pour into cups, garnish with chopped pistachios, and serve hot. (Or chill and serve cold over ice in summer.)

Variations

Notes

Added Oct 26, 2026 · Updated Oct 26, 2026