Kesar badam milk is a versatile, tasty, healthy and heart warming drink. When it is hot you can have it cold and when it is chold wather you can relish it hot. How versatile is this drink. A drink for every season and every age group. Badam, saffron and cardamom with milk combine to create this magical drink. Generally it is prepared in big open kadai. The aroma of the milk spreads across the entire area as a badam and cardamom is sprinkled on the milk at regular intervals and then it topped with the flavorful malai when serving.
Kesar Badam Milk | How To Make Kesar Badam Doodh
- Grinder Mixer
- Almonds (Badam)
- 1/2 litre Full Fat Milk
- 15 – 20 Almonds (Badam)
- 2 tblsp Pista (Optional)
- Few strands of Saffron (Kesar)
- 1/4 cup Sugar
- 1/4 tsp Elaichi Powder (Cardamom Powder)
How to Make Kesar Badam Milk :
- Soak the almonds in some water for 3 – 4 hours.
- Soak the saffron in 1 tblsp of warm milk.
- Later drain the water from the almonds and peel them.
- In a heavy bottom pan boil the milk.
- Now lower the flame and let the milk simmer on low flame.
- Occasionally stir the milk.
- Meanwhile grind the almonds, half the pista and 1 – 2 tblsp to make a fine paste in a mixer grinder.
- When the milk quantity reduces to half add the sugar. Let the milk simmer for another 5 minutes and then add the grinded almond paste.
- Mix well and cook for another 2 – 3 minutes and then add the saffron milk.
- Stir well and let it boil for another 1 – 2 mins.
- Turn off the flame
- Serve it in tall glass and garnish with chopped pista, almonds and saffron strands.
Side dish Options – What To Serve With Kesar Badam Milk :
- You can serve kesar badam doodh with chole bhature, aloo poori, biryani rather with any spicy Indian dish. It tends to soothe the tummy.
- Kesar Almond milk is a perfect party stopper on Holi and Diwali. On Holi serve it chilled and during Diwali serve it hot and in Kulhar (Indian Clay Pot).
Storage Tips :
- You can store the kesar badam milk for 1 day after that it tastes bad.