Milk Badam

Milk Badam is a Punjabi go to! Cold in the summer and piping hot in the winter.

It’s soothing, refreshing, nutty, and sweet. It’s an amazing amalgamation of sugar, dairy, and almonds. There are a couple different varieties out there – you can add in pistachio, rose water, or even dried fruit. No matter what add-ons you put on you’ll love milk badam.

Personally, I like it to keep it “simple” and skip the rosewater and dried fruit. It’s definitely filling so I wouldn’t do this with a big meal or expect to have a big meal after. It’s more of a dessert drink.

I actually love this drink as a stand alone, but I’ve also paired it with grilled mango and it’s amazing. The acidity of the mango and the creaminess of the milk are a perfect combo.

Eeek Fact #19: In some parts of India they give you mango leaves on your wedding day as a symbol to ensure you bear oodles of babies. It makes me wonder if there’s some sort of algorithm to delineate how many leaves equal how many babies. If one leaf is equivalent to 1-2 babies that’s fine, we’d be at a one leaf max. But the b*tch that tried to hand me a bunch would get smacked into place. Being pregnant for a decade plus sounds atrocious, but what do I know, I have 3 dogs and 2 cats, that too sounds atrocious, and yet is lovely – sometimes.

Looking for a couple more drink ideas? Try these:

Milk Badam

0.0 from 0 votes

Course: DrinksCuisine: Punjabi, IndianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

25

minutes

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 30 whole almonds

• 4 cups whole milk

• 1/2 tsp cardamom, powdered

• 1/8 tsp saffron

• 1/4 cup sugar, or as needed

• Broken pistachio, for garnish

• Sliced almonds, for garnish

Get Recipe Ingredients

Directions

• Soak almonds in room temperature water for 15 minutes, till the skin starts to separate from the almonds.
• Peel almonds.
• Crush almonds into a paste. The easiest way is with a food processor.
• Pour milk, cardamom powder, saffron, and almond paste into a nonstick pot.
• Bring milk mixture to a simmer over medium-low heat, consistently stirring to avoid sticking or burning.
• Add in sugar.
• Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
• Make sure to keep stirring.
• If serving hot – pour into cups and garnish with saffron, pistachios, and sliced almonds.
  If serving cold – pour into heat proof container and chill.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 402kcal
• Fat: 24.8g
• Saturated Fat: 6.4g
• Cholesterol: 29mg
• Sodium: 93mg
• Potassium: 719mg
• Carbohydrates: 33.6g
• Net Carbs: 29.6g
• Fiber: 4g
• Sugar: 26.7g
• Protein: 15.5g
• Vitamin A: 25.6mcg
• Vitamin C: 1.6mg
• Calcium: 353mg
• Iron: 1mg
• Vitamin D: 2.7mcg
• Vitamin E: 2.9mg
• Thiamin: 0.4mg
• Riboflavin: 0.5mg
• Niacin: 0.9mg
• Vitamin B6: 0.6mg
• Vitamin B12: 1.3mcg
• Folate: 18mcg
• Pantothenic Acid: 1.1mg
• Phosphorus: 425mg
• Magnesium: 87mg
• Zinc: 2mg
• Selenium: 7mcg
• Copper: 0.5mg
• Manganese: 0.6mg

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook