Drinks
Kesar Badam Doodh
The Quirky Foodster Team
Ingredients
- 1 litre (4 cups) full-fat milk
- 1/4 tsp saffron strands
- 2 tbsp warm milk (for soaking saffron)
- 40 g (1/4 cup) almonds, soaked and peeled
- 20 g (2 tbsp) pistachios, plus extra slivered, to garnish
- 60 g (1/3 cup) sugar, or to taste
- 1/2 tsp ground cardamom
- Ice cubes, if serving cold
Method
- Soak the saffron strands in the 2 tbsp warm milk for 10 minutes until deeply golden.
- Blend the soaked almonds and pistachios with a splash of the milk to a smooth, fine paste.
- Heat the remaining milk in a heavy saucepan over medium heat, stirring occasionally to stop it catching, until it comes to a gentle simmer.
- Whisk in the nut paste and sugar, and simmer gently for 6-8 minutes, stirring often, until slightly thickened.
- Stir in the saffron milk and ground cardamom, and simmer for a further 2 minutes.
- For a silkier drink, pass through a fine sieve. Serve warm, garnished with slivered pistachios, or chill for at least 1 hour and serve over ice.
Introduction: A fragrant milk drink steeped with saffron and blended with almonds and pistachios, kesar badam doodh is a
festive favourite served at Jain celebrations and religious gatherings, often alongside sweets like shrikhand
or mohanthal. It can be served warm in winter or chilled over ice in summer.
Cultural Background: A fragrant milk drink steeped with saffron and blended with almonds and pistachios, kesar badam doodh is a
festive favourite served at Jain celebrations and religious gatherings, often alongside sweets like shrikhand
or mohanthal. It can be served warm in winter or chilled over ice in summer.
Tips: Stir the milk frequently while it heats to prevent a skin from forming and to stop it catching on the base of the pan. For the best colour and aroma, use good-quality saffron and give it the full soaking time.
Variations: Add a pinch of ground nutmeg alongside the cardamom for a warmer, more festive flavour. Blend in a few soaked and peeled pistachios along with the almonds for an even nuttier flavour.
Storage: Keeps in an airtight container in the fridge for up to 2 days; stir well before serving as it may separate
slightly.
Reheating: Reheat gently in a saucepan over low heat, stirring, for 3-4 minutes; do not boil hard.
Nutrition (approximate, per serving)
Approx. 220 kcal, 8g protein, 11g fat, 22g carbohydrate, 1g fibre per serving.
Vegetarian / Vegan
Vegetarian as written; use a plant-based milk such as almond or oat milk to make vegan.
FAQs:
Q: Can this be served cold?
A: Yes, chill for at least an hour after cooking and serve over ice — it's popular both hot in winter and cold in summer.
Q: Do I need to peel the almonds?
A: Peeling gives a smoother, paler drink; if pressed for time, unpeeled almonds can be used, though the texture will be slightly grainier.
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