Kesar Badam Dhoodh/ Saffron Almond Milk

Kesar Badam Dhoodh/ Saffron Almond Milk

Kesar is Saffron, Badam is Almonds and Doodh is Milk. So this Kesar Badam Doodh literally translates to Saffron Almond Milk. Kesar Badam Dhoodh is a delicious and sumptuous treat to sip on.
Loaded with calcium and proteins, it’s healthy and tasty at the same time.
 
 
Badam Milk is milk flavoured with almonds. Other flavourings like saffron and cardamom powder can be added to it to enhance the flavour.

The best thing about this milk is that it can be served both ways, chilled or hot. On cold winter days you can have it hot as it keeps the body warm, whereas during hot summer days you can chill it to give you relief from the summer heat.
 
 
 
Let’s see how to make this sumptuous treat by having a look at its ingredients-

INGREDIENTS:

Full fat milk- 1 liter
Almonds- 30, blanched
Saffron strands- 25-30
Cardamom powder- 1/2 teaspoon
Fennel powder- 1/2 teaspoon
Sugar- 2 tablespoon
Sliced Almonds, Cashews, Pistas and dried Rose petals for Garnishing

DIRECTIONS:

Soak almonds in hot water for about 20 mins or soak them in regular room temperature water overnight.
Soak saffron strands in 2 tablespoons of milk.
Remove the skin of almonds (just slide the skin off the almond and it should slip right through)
Add the peeled almonds in a blender along with 1/4th cup of milk.
Grind them to make a smooth paste.
Meanwhile, heat milk in a heavy bottom pan.
When the milk comes to a boil, add almond paste and saffron soaked in milk.

Keep the heat to medium-low and keep stirring it, so the milk does not stick to the bottom of the pan and burn.
Let it cook for 20-25 minutes.
Add sugar, fennel powder and cardamom powder and cook for another 4-5 minutes.
You can serve the badam milk piping hot or can chill it in refrigerator before serving.
I personally like chilled version.
Garnish with slivers of almonds, cashews and pistachios, dried rose petals and saffron strands.
 
 
 
 
 

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