Badam Paal is a delicious Indian almond milk that can be served warm or cool. It isn’t like the almond milk we use as a dairy substitute in the United States. Cow’s milk is the main ingredient, but it is seasoned with almond, cardamom, and saffron. Chad and I tried it warm and cool. We both preferred it warm, but it was also in the teens outside so we may feel differently in the summer.
Badam Paal is a simple recipe with just a few ingredients, but it does require constant attention. Stir often and watch the temperature to keep the milk and almond paste from burning on the bottom of the pan.
To peel the almonds, soak them in hot water for about 10 minutes. Drain and the skins should easily slip off. If they don’t easily come off, soak in hot water for a little longer.
For a shortcut, you can use almond meal instead of almonds. Still grind it with milk or water to make a paste.
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 refrigerator until ready to serve.
Adapted from Rathai’s Recipes
1/2 cup almonds, blanched and peeled
3 1/2 milk, divided
3 tablespoons granulated sugar
Pinch saffron thread or powder
Pinch ground cardamom
Roughly chop the blanched and peeled almonds. Transfer to a food processor or blender with up to 1/2 cup of the milk. Grind into a fine paste.
In a small saucepan, whisk together the almond paste and remaining 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, and cardamom. Continue to stir to incorporate the flavors for another 5-10 minutes. Remove from heat.
Serve warm or cool.