Kesar Badam Milk

Farrukh Shadab
Farrukh Shadab|
Last updated on Jan 10th
A drink in which milk is flavoured with almonds and saffron. Kesar badam milk is very healthy beverage that provides energy and rejuvenates your body. It can be enjoyed in both avatars….Hot or Cold. In Summers..it tastes best when chilled and In winter/rains it tastes best when hot/warm. Whether hot or cold, it always tops the list as it is most liked drink by almost everyone. As milk, almonds and saffron are the main ingredients, this drink possesses immense health benefits.
  • Prep Time0Minutes
  • Cooking Time10Minutes
  • Serves3people

Recipe Ingredients

  • 750 ml full fat milk
  • 1/4 cup almonds blanched peeled and ground to paste
  • A pinch of saffron
  • Sugar as per taste
  • 1/2 tsp cardamom powder
  • Few drops of rose essence
  • 1/4 cup of hot water
  • Slivered almonds and pistachios for garnish
  • Slivered almonds and pistachios for garnish

Recipe Preparation

  1. Soak saffron in hot water and keep it aside for 30 minutes. In a heavy bottom pan, bring milk to boil. Simmer on low heat for 5-7 minutes. Add almond to the milk stirring continuously until mixed well.
  2. Add saffron water and mix well. Simmer until milk is reduced to 3/4 amount. Stir intermittently to avoid burning and sticking at the bottom.
  3. Add sugar as per taste (depending upon the sweetness you prefer) cardamom powder, rose essence and mix well. Simmer for another 3-4 minutes. Take it off the heat and cool completely. Chill for few hours.
  4. Pour in serving glasses, garnish with slivered almonds, pistachios and saffron. Serve Chilled.
My Tip: You can enjoy this drink warm as well if you do not prefer chilled milk You can also use low fat milk if you prefer Add sugar according to your taste I always prefer to grind almond to a bit coarse paste as I love the crunch of almond in mouth while sipping the milk. You can grind it to fine or coarse paste accordingly, choice is all yours.

Other recipes in this foodbook

This foodbook has no other recipes.