Badam Milk / Badam Kheer / Cool Badam drink / Almond Milk

Badam is rich in fiber, calcium, vitamin E, magnesium and few, totally a healthy nut. As well it is high in

calories. So, 6-7 numbers a day would be good and that to be overnight soaked one. Here we are going see the milk and

almond combination.

Course : Drink

Cuisine : Indian

Recipe from : Author (inspired from Chef Venkatesh bhat recipe)

Serves : 4-5 people

Preparation time : 5 mins

Cooking time : 10 – 15 mins(until it heats)

Total time : 20 mins

Ingredients :

* Badam / Almonds – 100g (soaked overnight)

* Milk – 1 litre

* Saffron – 2 pinch

* Cardamom powder – 1/4 tsp

* Sugar – 5-6 tblspn (as per your sweetness)

Preparation Instructions :

1. Soak the almonds overnight and peel the skin off.

2. Grind the almonds to the coarse paste by adding some milk.

3. Heat the milk in a heavy bottom pan and let it boil by stirring it often.

4. Add the saffron and let it boil until it attains the golden yellow color from the saffron.

5. Add the cardamom powder and let it boil to reduce the cardamom raw smell.

6. Add sugar and stir it.

7. Add the coarse almond paste and stir it and immediately turn off the stove.

8. Keep it in Refrigerator for an hour and serve it chill.

Steps In Pictures :

1. Soak the almonds overnight .

2. peel the skin off.

3. Grind the almonds to the

coarse paste by adding

some milk.

4. Heat the milk in a heavy bottom

pan and let it boil by

stirring it often.

5. Add the saffron and let it boil

until it attains the golden yellow

color from the saffron.

6. Add the cardamom powder and

let it boil to reduce the cardamom

raw smell.

7. Add sugar and stir it well.

8. Add the coarse almond paste and

stir it and immediately

turn off the stove.

9. Keep it in Refrigerator for

an hour and serve it chill.

Note of the dish :

1. Do not mix water in the milk, because it will spoil the consistency.

2. Adding much cardamom powder will dominate the saffron flavor.

3. We can serve the dish in the hot form too.

4. Little sugar extra would be fine while serving cool, because the cooling will shuttle the sweetness a bit.

Try it out upcoming chefs.