Milk badam is milk prepared with almonds, saffron & cardamom. It is such a popular drink in North India that it even finds its place in big and small restaurants and outlets. One such outlet also stands tall in my hometown serving the most delicious milk badam in small bottles that itself fascinated us as kids . The flavor was somewhat distinct and tasted quite vanilla-ish (as I can now figure out). So here comes my recipe for the vanilla flavored milk badam.
- 2 cups milk / 500 ml ( I used whole milk)
- 4-5 crushed cardamom pods
- 5-6 strands of saffron
- 1 tablespoon sugar ( I used agave nectar)
- 3/4th tsp vanilla custard powder ( I used Brown & Polson Brand)
- 10-12 mixed nuts – almonds & pistachios / blanched & finely chopped
- 2 tablespoons water or as required for diluting the custard powder
- Bring milk to a boil & add cardamom seeds & saffron to it, let it simmer on low heat for 5-6 minutes so it absorbs all the flavors .
- Now add sugar or a sweetener of your choice. Keep stirring so the milk dosent stick to the bottom of the pan.
- Dilute custard powder in 2 tablespoons of water & add to the boiling milk stirring continuously.
- Let the milk simmer for another 2-3 minutes.
- Switch off the heat & let the milk cool .
- Once the milk is at room temperature , pass it through a strainer to get the layer of cream ( malai ) out that might have formed on the milk. I do this because I personally don’t like malai in my milk.
- Now add the blanched & finely chopped almonds & pistachios & refrigerate for at least 2 hours or add ice-cubes if you need to serve it right away.
Enjoy the easy breezy nutritious milk badam.