Badam Paal (Indian Almond Milk)
A recipe for Badam Paal (Indian Almond Milk)! This almond-flavored milk is spiced with saffron and cardamom for a refreshing drink served hot or cold.
Servings 3 -4 Servings
Ingredients
- 3 1/2 cups (830 milliliters) milk divided
- Pinch saffron threads or powder
- 1/2 cup (50 grams) almonds blanched
- 3 tablespoons (40 grams) granulated sugar to taste
- 1/4 teaspoon ground cardamom
Optional Garnish:
- Pinch saffron threads
- Pinch ground cardamom
- Pinch dried rose petals
Instructions
- In a medium saucepan, place 1/4 cup (60 milliliters) 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 (120 milliliters) of the milk. Grind into a fine paste.
- In a medium saucepan, whisk together the almond paste and remaining 2 3/4 cup (650 milliliters) 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.