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Badam Paal (Indian Almond Milk)

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. 
Course Drinks
Cuisine Indian
Keyword almond, badam, badam paal, beverage, drink, India, Indian, milk
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 3 -4 Servings


  • 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

Optional Garnish:

  • 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.