Kesar Badam Doodh / Saffron Almond Milk 

Homemade Kesar Badam Doodh / Saffron Almond Milk is a rich, creamy recipe flavoured with cardamom. It is light, cooling and extremely refreshing. Perfect to beat the summer heat. It is also a very popular drink served during weddings and festivals.

This is different from the almond milk available in supermarkets these days. Traditionally in India, badam milk means whole milk flavoured with almonds and spices whereas in western countries almond milk is usually used as a dairy-free vegan alternative for whole milk

Easy to make, I hope you do try this Kesar Badam Doodh / Saffron Almond Milk for your Holi party menu.

Serves 4

INGREDIENTS:

1 litre Full-fat Milk

15-20 strands Saffron (Soaked in 2 tbsp milk)

30-35 Almonds

¼ cup Sugar

½ tsp Cardamom Powder

METHOD:

1. Soak almonds in hot water for 10 minutes.
2. De-skin the almonds and add to a blender along with ¼ cup of milk.
3. Grind it to a smooth paste.
4. Heat milk in a heavy bottom pan.
5. When the milk comes to a boil, add almond paste and saffron soaked in milk.
6. Simmer the heat and let it cook for 20 minutes approx.
7. Add sugar, cardamom powder and cook for another minute.
8. You can serve this piping hot or can chill it in the refrigerator before serving.
9. Garnish with pistachio slivers and saffron strands

Enjoy Kesar Badam Doodh / Saffron Almond Milk!

To make Thandai click here.

Sign up with your email and do subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

Find me on Pinterest: My Culinary Saga

Instagram Handle: @my_culinary_saga

Love & Hugs,

Trupti