festival · festive · radha-ashtami · vrat · no-onion-no-garlic
Kesar Badam Milk
Whole milk simmered with a smooth paste of peeled almonds, then flavoured with saffron and cardamom. Blending the almonds into a paste, instead of adding them chopped, gives the milk its creamy body. Crush the saffron into warm milk before adding it so the colour spreads evenly. Serve it warm, or chilled from the fridge.
Cook along · 7 steps
Method
- 1
Soak the almonds in hot water for 30 minutes or overnight. Drain, peel off the skins and set aside.
- 2
Soak the saffron strands in 1 tablespoon warm milk. Gently crush the strands with a spoon and set aside.
- 3
Blend the peeled almonds with a small splash of milk until smooth and creamy.
- 4
Heat the whole milk in a heavy-bottomed pan. Bring it to a boil, then reduce the heat.
- 5
Add the almond paste and sugar. Stir well and simmer on low heat for 5–7 minutes, stirring occasionally.
- 6
Add the cardamom powder and saffron milk. Mix well and simmer for another 2–3 minutes.
- 7
Serve the Kesar Badam Milk warm, or refrigerate and serve chilled. Garnish with chopped pistachios, if desired.
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