Creamy Badam Milk

Creamy Badam Milk

​Full-cream milk comes to a steady boil before sliced, blanched almonds join the simmering pot to soften naturally. A freshly ground paste made from soaked almonds blends smoothly into the hot mixture, adding rich body and pure flavor. Sugar sweetens the liquid, while a splash of vanilla custard powder slurry imparts a golden hue, street-style thickness, and a silky finish within minutes.

​Steaming mugs of freshly boiled badam milk bring back memories of cozy winter nights spent listening to old family stories on the porch. Festive evenings like Gauri Haldi Kumkum always featured the inviting aroma of sweet cardamom and toasted nuts wafting through the living room. Drinking a hot glass after a long day of school or outdoor games offered instant warmth, pure comfort, and a lingering sense of home.

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Some Interesting facts about Creamy Badam Milk :-

Royal kitchens across ancient Persia favored almond-infused elixirs to honor distinguished guests during grand banquets. Renaissance herbalists frequently prescribed sweetened nut emulsions to soothe fatigue and restore vitality after long journeys. Traditional Ayurveda values cooked badam milk as a comforting nightcap that grounds nervous energy and promotes deep, restful sleep.

Creamy Badam Milk

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 1~1/2 liter Full cream milk ​
• 1/2 cup Almond slices ​
• 15 Almonds ​
• 1/4 cup Milk
• ​1/2 cup Sugar ​
• 4 tbsp Custard powder ​
• 4 tbsp Milk

Instructions

Step 1: Bring full-cream milk to a steady boil in a deep vessel.
​Step 2: Add the thinly sliced, blanched almonds into the boiling milk to simmer and soften.
​Step 3: Grind the soaked, peeled almonds with a splash of milk into a smooth paste using a blender.
​Step 4: Pour the almond paste directly into the boiling milk and stir well.
​Step 5: Stir in the sugar and boil the mixture for five minutes.
​Step 6: Mix the vanilla custard powder with cold milk to make a smooth, lump-free slurry.
​Step 7: Gradually pour the custard slurry into the pot while stirring continuously.
​Step 8: Simmer the milk for another five minutes until it reaches a thick, velvety consistency.

Notes

• ​Top each glass with extra crispy slivered almonds and colorful saffron strands right before serving.

• ​Chill the glass in the refrigerator for two hours to enjoy a refreshing cold dessert drink.

Recipe Video

Servings

​Pour the hot, creamy drink into traditional clay kulhads for an authentic rustic feel.