INGREDIENTS(Serves 2 glasses)
- Boiled Milk - 750 ml
- Almonds - 10
- Saffron - Two pinches
- Corn flour - 1/2 spoon (Optional)
- Cardamom pods - 2 (Crushed)
- Sugar - 5 to 6 spoons
- Soak almonds in hot water for 20 minutes and then peel off the skin. Put them in a blender and make a coarse powder out of it. Set aside.
- In a bowl add corn flour and some milk, mix well and set aside.
- Take a sauce pan and pour milk into it, place on flame and let it boil on low flame.
- After 2 minutes add the crushed cardamom pods, coarse almond mixture, saffron and stir well.
- Let the milk boil well on low flame for 15 minutes or until it reduces to 3/4th of its original volume. Keep stirring occasionally see that you use a deep sauce pan or else the milk will spill.
- Then add sugar, corn flour mix and stir well. Let it sit on flame for another 5 or 10 minutes. Stir occasionally. (set on flame until you get the consistency you wish)
- Then remove from flame.
- Serve hot or chilled.
TIP 1: I have added corn flour to thicken the drink and give it some creamy texture. You can omit/alter according to your wish. Badam milk should have the drinking consistency hence don't make it too thick by adding too much corn flour.
TIP 2: Some won't prefer cardamom flavor for such people you can avoid cardamom also.
TIP 3: You can serve it chilled or hot. In case you want to serve it chilled, wait for the preparation to reach room temperature then refrigerate.
TIP 4: Peel of the skin to get the perfect badam milk but if you still prefer you can use them without peeling. Soaking helps to peel off the skin and gives some extra crunchiness. So never forget to soak them.
TIP 5: I like the titbits of badam while drinking so I have ground them into big coarse pieces you can grind them less coarse or fine according to your wish.