Badam Milk Recipe

بادام دودھ

Creamy badam milk made with almonds, milk and cardamom, with optional saffron and pistachio for a fragrant warm or chilled drink.

Key cooking point: Soak and peel almonds for a smoother paste.

Creamy badam milk with blended almonds, cardamom, optional saffron and pistachio
Almond milk drink gently simmered with a smooth almond paste and cardamom. Image: Thamizhpparithi Maari · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display
Prep5 min Cook10 min Total Serves2 CategoryDrinks
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Badam Milk

  • 2 cups milk
  • 12 almonds, soaked and peeled
  • 2 tbsp sugar, or to taste
  • 2 green cardamom pods, lightly crushed
  • 1 pinch saffron, optional
  • Chopped pistachios, for garnish

How to Make Badam Milk — Step by Step

  1. Step 1Blend the soaked, peeled almonds with a small amount of the milk until as smooth as your blender allows.
  2. Step 2Warm the remaining milk gently in a saucepan, stirring occasionally so it does not catch on the base.
  3. Step 3Add the almond paste, sugar and cardamom and stir thoroughly to disperse the almond mixture.
  4. Step 4Simmer gently for several minutes, stirring regularly, until the drink is fragrant and slightly richer in texture. Add saffron during this stage if using.
  5. Step 5Taste and adjust sweetness, then pour into cups for a warm drink or cool promptly and refrigerate if you prefer it chilled.
  6. Step 6Garnish with chopped pistachios just before serving.

Technique That Matters

Blend soaked peeled almonds with only enough milk to make a smooth paste, then cook that paste gently in the remaining milk. High heat can scorch both milk solids and ground almonds on the pan base.

Visual & Doneness Cues

  • The almond paste should be fine enough that no large gritty nut pieces remain.
  • Milk should simmer gently rather than boil violently.
  • Finished badam milk should be slightly richer than plain milk but still pour easily.

Badam Milk Cooking Tips

  • Soak and peel almonds for a smoother paste.
  • Use gentle heat once ground nuts are in the milk.
  • Taste sweetness at the intended serving temperature.

Mistakes to Avoid

  • Adding coarse almond pieces and expecting a silky drink.
  • Using high heat after almond paste is added, when the base catches more easily.
  • Adding a large pinch of saffron that dominates the almond and cardamom.

Substitutions & Adjustments

  • Saffron is optional; the drink remains badam milk without it.
  • Pistachio garnish can be omitted or replaced with a few sliced almonds.
  • Reduce sugar if serving chilled, then taste again once cold.

Storage & Reheating

Storage: For a chilled version, cool promptly and refrigerate covered. Stir before serving because fine almond solids can settle.

Reheating: Warm gently over low heat while stirring from the base. Avoid repeated hard boiling.

Questions About Badam Milk

Why is badam milk gritty?

The almond paste may be too coarse. Blend the soaked peeled almonds with a little milk until as smooth as your blender allows.

Can I serve badam milk cold?

Yes. Cool it promptly, refrigerate covered and stir before serving because almond solids can settle.

Is saffron required?

No. Saffron is an optional aromatic variation; cardamom and almonds are enough for a clear badam-milk flavour.

Serving idea: Serve warm in small cups or chill fully and serve cold; add pistachio garnish only at serving.

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