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India · Drinks

Badam Doodh (Almond Milk)

20 min
280 kcal
2 servings

By eatmundo · July 11, 2026

Badam Doodh (Almond Milk)🇮🇳AI-generated image

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Badam Doodh (Almond Milk). The percentage is the share of ingredients the two recipes have in common.

Same technique: Hot milk drink30 recipes from 19 countries

A rich, creamy, and golden saffron-infused milk drink. It is a traditional Ayurvedic beverage enjoyed for its restorative properties.

According to eatmundo's ingredient comparison, the closest dish to Badam Doodh from another cuisine is Moroccan Almond Milk (Morocco): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Soak 20 almonds in hot water for 2 hours, then peel and blend them into a smooth paste with a little milk.

  • 2

    Pour 500ml of milk into a heavy-bottomed pot and bring to a gentle boil.

  • 3

    Add the saffron pinch to a small amount of warm milk to activate its color.

  • 4

    Stir the almond paste into the boiling milk and reduce heat to low.

  • 5

    Simmer for 10 minutes, stirring constantly to prevent it from sticking to the bottom.

  • 6

    Add 2 tbsp of sugar and 1/2 tsp of cardamom powder, mixing well until dissolved.

  • 7

    Pour in the saffron-infused milk and watch the color turn a beautiful golden hue.

  • 8

    Remove from heat and serve warm in traditional clay or glass cups.

Frequently Asked Questions

What is Badam Doodh?

Badam Doodh is a sweetened milk-based beverage from India flavored with ground almonds, saffron, and cardamom. It is typically served hot or chilled as a nutritious drink or during festive celebrations.

Should I use raw or roasted almonds for Badam Doodh?

Soak the almonds in hot water for 2 hours, then peel them, to ensure a smooth, creamy texture when blended.

How can I prevent the milk from curdling or burning while simmering?

Use a heavy-bottomed pan and cook on low heat, stirring constantly to prevent the solids from sticking to the base.

Do I need to grind the cardamom seeds into a fine powder?

Yes, using freshly ground cardamom powder is best for maximum aroma, as whole pods can make the texture grainy.

Is there a trick to getting the best color and flavor from the saffron?

Crush the saffron strands and add them to a small amount of warm milk to activate the color, then pour it into the pot after the sugar and cardamom.

All Mundo matches

Morocco
Moroccan Almond Milk
Moroccan Almond Milk
57% ingredients in common

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