Tag Archives: Almonds

Recipes: Badam Doodh or Almond Milk

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A very refreshing drink made out of milk and almonds, Badam or Almond Milk. Flavoured with cardamoms, saffron and rose water, this exotic, but simple and easy-to-make drink is the perfect drink when you have a sweet craving. Almond milk is rich in vitamin E, which is an important antioxidant which can help lower the risk of serious health conditions like stroke, heart disease, and even cancer. You can also make this for neividhyam or as an offering to God, which is what I made it for. Tasting great hot and cold, my family prefers this cold as that is when the flavours have had time to meld together, giving you a yummy almondy drink.

Badam Doodh or Almond Milk

Ingredients:

  • litre full cream milk
  • 30-40 almonds
  • 4- 6 tbsp sugar
  • ½ tsp cardamom powder
  • 2 generous pinches saffron
  • ½ tsp rose water

Method:

  • Soak the almonds in hot water for 20-30 minutes, then drain and remove the skin
  • Blend the almonds with some of the milk until the almonds become a fine paste. Keep aside.
  • Heat the milk in a deep-bottomed pan on medium-high and let the milk come to a boil.
  • Once the milk starts to warm up, take a couple of teaspoons of the milk and add it to the small cup in which the saffron strands are lightly crushed. Mix this a bit and keep aside for later.
  • Once the milk in the pan has come to a boil, add the sugar and stir well until the sugar completely dissolves.
  • Once the sugar is dissolved, add in the blended almond paste and stir and mix well.
  • Reduce the flame to a low and stir constantly for about 10 minutes so that the milk and almond paste do not stick to the bottom of the pan.
  • Once the raw smell of the almonds disappears, add in the crushed saffron and the cardamom powder and mix well.
  • Once the saffron and cardamom have mixed well, switch off the gas and add in the rose water. Mix well one last time and keep aside until it is completely cool.
  • Transfer to a serving bowl and refrigerate until it is cold. Enjoy your almond or badam milk

Recipes: Almond Cashew Pudding or Badam Kaju Kheer

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The day S was supposed to fly off for his Sabarimala pilgrimage, I wanted to send him off with something sweet. Since he was flying in the morning, I also wanted to make something quick. This Badam Kaju Kheer is that perfect recipe.

Badam Kaju Kheer or Almond Cashew Pudding

Ingredients:

  • 1 litre full cream milk
  • 20 almonds
  • 20 cashewnuts
  • 5-6 tbsp sugar
  • 1/4 tsp cardamom powder
  • 2 pinches saffron strands
  • 1 tbsp ghee

Method:

  • Soak the almonds and cashew nuts in hot water for 15-20 minutes. When they cool, peel the nuts and keep aside.
  • Chop around 5 each of almonds and cashew into slivers and keep aside.
  • Blend the balance nuts together with some milk to a smooth paste. Keep aside.
  • Boil the milk in a pan and when it comes to a rolling boil, lower the heat and stir for around 10 minutes to thicken the milk.
  • Add the sugar and the almond cashew paste and stir well. Let it come to a rolling boil.
  • Now add the saffron strands and cardamom powder and stir well. Remove from the fire and keep aside.
  • In a small skillet, add the ghee and the slivered nuts and stir until the nuts are brown. When the nuts turn brown, drain from the ghee and garnish the pudding with the nuts and some strands of saffron.
  • Have this hot or cold, but I feel cold is better as it tends to thicken some more. If you find the pudding too thick for your taste, dilute it with some milk.