Directions
- 1Initially, remove the skin from 30 almonds (1/4 cup) by pouring hot water over them and leaving them for 15 minutes. Alternatively, soak them in regular water for at least 5 hours.
- 2After 15 minutes, peel the almonds by pressing them gently.
- 3Blend the peeled almonds with 1/4 cup (60 ml) of milk and 2 cardamom pods.
- 4Set aside the blended almond mixture.
- 5Heat the remaining 1 ¾ Cups (440 ml) of milk in a saucepan over medium-to-high heat, stirring constantly to prevent burning.
- 6Once the milk starts to boil, reduce the heat to low.
- 7Add 2 tablespoons of sugar and a pinch of saffron to the warm milk.
- 8Add the blended almond mixture to the milk and stir continuously for about 3 minutes over a low flame, making sure the milk does not boil over.
- 9Serve the Badam milk hot or cold, garnished with chopped almonds and saffron strands.
Ingredients
- 30 Nos Almond
- 1 ¼ cup Almond
- 2 Cups Milk
- 500 ml Milk
- 1 ¼ cup Milk
- 60 ml Milk
- 2 Nos Cardamom
- 2 Tablespoons Sugar
- 1 Saffron
Equipment
saucepanmixer
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