Kesar Badam milk is everyone’s favorite. Be it cold or hot this is one milk which is never turned down by anyone. Why should we be the exception 😉
This milk is very healthy and nutritious and it looks so tempting that you do not even have to ask kids to finish it.
Cool almond milk colored by saffron flavored by cardamom it is a treat to all senses 🙂
This month I have been instructed by my family to concentrate on drinks and salads as weather has turned very hot. Well I can’t really blame them. When kids come home from school or classes they want just something cold to drink. Same is with hubby. So you can expect some more drinks and salad recipes from me.
When we make this in winters we add some ghee to it as it is served warm. My mom used to give this to us in our exam days when we were studying hard and needed lots of nutrition.
You can have it in breakfast or at tea time. You can also serve these in cute shot glasses to your guests when you are entertaining.
How to make Kesar Badam Milk
Preparation time: 2 minutes
Cooking time: 5 minutes
Makes 4 cups
4 cups milk
around 25 almonds soaked for 6-7 hours ( If you do not want to soak you can use blanched almonds also)
4 tsp Sugar (taste and adjust according to your taste)
¼ tsp Elaichi/cardamom powder
10-15 strands of saffron
a pinch of black pepper
To make Kesar Badam Milk
Boil milk in a thick bottomed pan.
Make almond paste in a blender using little milk.
After milk boils, add sugar, cardamom powder, almond paste, saffron and pepper to the milk. Let it cook for 4-5 minutes. Switch off the flame.
If you want to drink it hot serve as it is. For cold kesar badam milk keep it in fridge for 1- 2 hours.Serve chilled garnished with almond slivers, pistachio slivers, saffron strands and a sprinkle of cardamom powder.