Badam milk recipe – Healthy, protein packed, delicious flavorful milk with the goodness of almonds, cardamoms & saffron. If you have ever been struggling with a fussy family refusing to have milk, then this recipe is a must try. This badam milk is so delicious, creamy, flavorful & refreshing that anyone will just love it.
Badam milk is one of the traditional Indian beverages that has been consumed for ages to energize the body, balance the mind, beat weakness and improve overall health.
It is known as badam doodh in hindi & badam paal in south Indian languages. Badam refers to almonds & doodh or paal is a term meaning milk.
What is badam milk?
Badam milk is an Indian milk beverage flavored with almonds, cardamom & saffron. Traditionally it was made by soaking, blending and then adding it to boiled cow’s milk. It was flavored either with saffron or cardamoms depending on the season.
This Indian badam milk recipe is an age old traditional ayurvedic secret to build up immunity in kids, improve eye sight, build stronger bones, remove constipation and provide adequate nutrition for picky/fussy eaters & the sick.
For years I have been making badam milk for my kids as an after school refreshing drink. I always avoid readymade protein powders or any other powders to mix with the milk.
Most of the bottled stuff are heavily processed & then synthetic nutrients are added to make up for the nutritional values.
There are so many brands selling badam milk powder. MTR is one such brand. Most readymade badam milk powders are loaded with starch, sugar and artificial additives.
The homemade one is real food that’s pure with no additives or starch. Also you have the liberty to choose the organic ingredients.
This badam milk is protein rich, has no additives, tastes delicious & is super east to make. Serve it warm during winters & chilled during summers.
- Soak the almonds well in enough water at least for 4 to 6 hours. Soaking nuts not only enhances the taste but are also easier to digest & the nutrients are better absorbed by the body.
- Discard the almond skin as it can cause indigestion in the long run.
- Soaking almonds helps in blending them to a smooth paste otherwise the milk will not be smooth but will have lot of coarse particles. If you have young kids at home, they will refuse this kind of milk.
- Always make a smooth paste of the almonds to make badam milk. This is what makes the milk creamy & smooth.
- You can also skip saffron or kesar. I usually add cardamoms as they help in digestion. My kids do not like the saffron or kesar in the milk so I avoid it.
Badam milk is a great source of nutrition for people of all ages. Toddlers, kids, grownups, pregnant women, postpartum women & even the old.
- Consuming a cup of warm badam milk before bed time helps in beating insomnia and promotes good sleep.
- Regular consumption of this milk helps in weight gain especially in kids & pregnant women.
- Badam milk also helps in lactation as it is protein and calcium rich.
- Regular consumption of this milk may ease constipation to some extent.
How to make this vegan?
Just skip the milk and use water, double the amount of almonds in the recipe. You will end up with a delicious & thick badam doodh.
Can I serve this to my baby?
If your baby is over 12 months you can try this milk. For the dairy milk in the recipe, you can use any fresh milk like – cow’s milk, buffalo milk or goat milk.
Just ensure your baby has no allergy to the milk, almonds & cardamoms. Please consult your pediatrician before you introduce this milk.
I have also shared a recipe for making badam powder for making instant badam milk.
Preparation for badam milk
1. Rinse almonds well.
2. Soak them in fresh water for 4 to 6 hours. I usually do it for over 6 hours. Soaking them well helps to blend them smooth otherwise the paste may turn coarse.
3. Peel the skin and rinse them again.
4. Add them to a blender jar along with cardamom powder, sugar and crushed saffron (optional).
5. Pour some milk good enough to blend to a smooth paste. I use chilled milk as this avoids the mixer from turning hot.
6. You should get a smooth paste otherwise the coarse grains irritate the throat.
How to make badam milk
7. Bring the rest of the milk to a boil in a thick bottom pan/ vessel on a low to medium flame.
8. When the milk comes to a boil, pour the ground almond mixture into the boiling milk.
9. Stir well else the milk can smell burnt. Let it boil for 2 to 3 mins. Switch off the stove.
Serve warm or chilled. Keeps good if refrigerated for no more than 2 days.
Serving Tips for kids and toddlers
You can also stir in a bit of organic turmeric powder to your badam milk.
If you do not have a high speed blender then the paste may not turn smooth. Then filter the milk to remove coarse granules, before you serve your child. As some kids might throw up as the grains irritate the throat.
* Tastes good when served with cornflakes or beaten rice (poha/ aval) or even with plain cooked rice and additional jaggery.
* Can use this badam milk to cook kheer /payasam /puddings.
* Can use this milk even for cooking chicken, baking moist cakes and muffins.
Badam Milk Recipe | Badam Doodh
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 20 to 24 almonds or badam
- 500 ml Milk or 2 cups
- 2 teaspoons Sugar or any sweetener
- 1 pinch Saffron strands or ⅛ tsp turmeric (optional)
- 1/8 teaspoon Green cardamom powder or ealichi powder (or 2 pods)
- Heat 1 cup water and add the almonds to it. Rest for 5 mins and remove the skin.
- Alternately you can rinse and soak almonds in ample amount of water for at least 4 to 6 hours.
- Soaking helps to remove the skin easily & blends well to a smooth paste. Peel the skin of the almonds.
How to make badam milk
- Bring 1½ cups of milk to a boil.
- Meanwhile blend the almonds, cardamoms, sugar & saffron with ½ cup milk to a smooth paste.
- Add this to the boiling milk & stir well. Optionally you can simmer for 2 minutes. Turn off the heat.
- Serve badam milk warm or chilled.
- If you are serving it to a little kid, you may need to filter to remove the coarse granules. This is optional and depends on your blender.
- Refrigerate and use up the milk within 2 days.
- You can also use this badam milk to serve with your cereals, make ice creams, faluda, desserts etc.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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