Almonds/Badams are a rich source of vitamin E, high quality protein and essential amino acids. They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat (one of the two fats which potentially may lower LDL cholesterol). Potential health benefits, which have not been scientifically validated, include improved complexion and possibly a lower risk of cancer. Badam milk is one of my favorite drinks and I wanted to try badam milk for long. Here comes the recipe.
Serving size: 8 – 9 glasses
- 25 nos – Almonds
- 1 litre / 4 cups – Milk (low fat milk)
- 1/2 to 1 cup – Sugar (as needed)
- 2 nos – Cardamom
- 3 or 4 nos – Saffron strands
- Chopped almonds for garnishing
- Soak almonds in warm water for 30 mins. Remove the almond skin and again soak in lukewarm milk (milk enough to cover almonds). After 15 mins grind almonds along with milk and cardamom to a smooth paste. Keep it aside.
- Soak saffron strands in 1 tbsp of warm water. Keep it aside.
- Boil milk in a hard bottomed vessel, add almond paste and sugar, mix well and simmer it for 15 to 20 mins or until milk becomes slightly thicker.
- Now add saffron and allow them to boil for another 10 mins. Switch off the stove and allow them to cool.
- Garnish with chopped almonds and Serve hot or cold.