Badam Milk
Warm almond milk sweetened with sugar and infused with saffron and cardamom, a Kashmiri winter nightcap drink.
Ingredients
- Cardamom — 2.5 piece
- badam — 160 g (whole)
- sugar — 120 g
- Saffron — 100 g (ground)
- salt (optional) (whole)
- Water — 160 g (whole)
- Milk — 2000 g (whole)
Method
- Bring the Water to a boil, drop in the Almonds and let them stand 10 minutes.
- Drain, slip off the skins and grind the Almonds with 100 ml of the soaking Water to a fine, silky paste.
- Warm the Milk in a heavy pan on low flame until it just steams, do not let it boil hard.
- Whisk the almond paste and the sugar into the Milk and simmer 4-5 minutes, stirring, until it thickens slightly and the sugar dissolves.
- Crush the Cardamom and Saffron between your fingers, stir them in with a pinch of salt and take the pan off the heat.
- Serve hot in tumblers, or chill two hours and serve cold.
Common questions
- How many calories in one plate of Badam Milk?
- 395 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.