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Kesar Badam Milk
🇮🇳 Indian Vegetarian

Kesar Badam Milk

🇮🇳 Indian

Almond milk the Indian way, saffron-gold and cardamom-scented. Cold, sweet-scented relief from an Indian summer. Pour tall and cold; no garnish outranks the chill.

Prep 11 min Cook 7 min Serves 1 Easy

Ingredients

  • Saffrona pinch, soaked in warm milk
  • Milk1 litre
  • Sugar1 tsp
  • Almonds1/4 cup, blanched and slivered
  • Green Cardamom2, ground

Instructions

  1. 1

    Chill everything first — glasses, liquid, the works — cold is the texture.

  2. 2

    Put the milk and the almonds together with the sugar.

  3. 3

    Blend high for thirty seconds; the texture should be thick and pourable.

  4. 4

    Add the saffron and pulse once — enough to scent, not to shred.

  5. 5

    Pour, garnish with the reserved spice or nuts, and serve ice-cold.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Kesar Badam Milk | 5 Ingredients Badam Pal Recipe · on YouTube