A recipe for Badam Paal (Indian Almond Milk)! This versatile almond-flavored milk is spiced with saffron and cardamom for a refreshing drink served hot or cold.
Not to be confused with the dairy-free almond milk, Badam Paal (Badam Milk) is created by simmering milk with almond paste, saffron, cardamom, and sugar. It comes together relatively easily and is perfect for any time of year. During the winter months, serve warm straight from the stove and allow to chill first during the summer to help cool off during those blistering hot days.
Adjust the sugar more or less to taste. To add a bit of color, I like to garnish the tops with an additional pinch of saffron and cardamom along with a sprinkling of dried rose petals.
To blanch the almonds, soak them in hot water for about 30 minutes. Drain and the skins should easily slip off. If they can’t be removed, soak in hot water for a little longer.
This is a simple recipe with just a few ingredients, but it does require constant attention. Stir often (especially along the bottom and sides of the pan) and watch the temperature to keep the milk and almond paste from burning as it simmers. If the milk starts to foam and reach the top of the pan, remove from heat and whisk briefly to keep it from spilling over.
If you serve the Badam Paal chilled, stir it from time to time while you bring the milk to room temperature to keep a skin from forming. Transfer to the refrigerator until ready to serve. I also love this Rose Badam Milk variation from Raks Kitchen.
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Badam Paal (Indian Almond Milk) Recipe
Adapted from Rathai’s Recipes
Badam Paal (Indian Almond Milk)
- 3 1/2 cups milk divided
- Pinch saffron threads or powder
- 1/2 cup almonds blanched
- 3 tablespoons granulated sugar to taste
- 1/4 teaspoon ground cardamom
- Pinch saffron threads
- Pinch ground cardamom
- Pinch dried rose petals
- In a medium saucepan, place 1/4 cup of the milk over medium heat. Once steaming, pour into a small bowl. Crush a pinch of the saffron threads and sprinkle over the top. Set aside.
- Roughly chop the blanched almonds. Transfer to a food processor or blender with up to 1/2 cup of the milk. Grind into a fine paste.
- In a medium saucepan, whisk together the almond paste and remaining 2 3/4 cup milk over medium heat.
- Once the mixture begins to boil, decrease heat to a simmer and continue to stir until thickened and almond paste is absorbed, about 15 minutes. Whisk in the sugar, saffron with milk, and cardamom. Continue to stir to incorporate the flavors and dissolve the sugar for another 5-10 minutes. Remove from heat.
- Serve warm or chilled.