The nineties were all about “Tann ki Shakti, Mann ki Shakti – Bournvita!” and “I am a Complan boy, I am a Complan girl”. It was such a ‘in-thing’ to add your choice of poison to milk before drinking it that I got sucked right into it! There wasn’t and still isn’t a day when I can have a glass of plain white good old milk. I know that’s bad. So while in the mornings it was Bournvita, in the evenings it was cold coffee. Oh, I am making it worse, ain’t I? And when moms have to make a choice between their kids having milk with additives or no milk at all, they go with the obvious choice. When I was old enough to understand the good things caffeine did to your body, I decided to give up on drinking cold coffee everyday. Ya, just everyday. I still drink it occasionally though.
But there was one exception to this routine. Sometimes, my dad would request my mom for this awesome Badam Doodh which was reduced over stove until it was half in volume. It was full of nuts and cream that had collected over the milk, in the process. That was something the entire family loved to gladly guzzle down. As luck and co-incidence would have it, it’s my husband’s favorite too. And cherry on top, my son loved it immensely when he first tasted it. If I wasn’t watching my calories, I would probably make it everyday.
I know! I know! You are probably wondering what? A simple ‘Badam Doodh’ recipe? Everyone has had it at some point in their life and most have made it in their own kitchen too. So why am I posting such a no-brainer recipe here? May be I just want to remind you to head to your kitchens and make it one more time or may be I am hoping that my way is different than yours. Or it could be the simple fact that it’s the best freaking milk I have ever tasted and I want you to experience it too. Reduced, creamy, hot milk loaded with almonds, pistachios and saffron…can’t go much wrong there, can we? All I want at this moment, is some hot jalebis to go with it. Aaah, may be some other time. Today, lets just enjoy this ‘Anything-but-plain-Badam-Doodh’.
Ingredients
- 4 cups whole Milk
- 11 gms Pistachios
- 16 gms Almonds
- 10-12 strands Saffron
- 5 tsp Sugar
- 1/2 tsp Cardamom Powder
Instructions
- Grind the pistachios and almonds in a grinder.
- Crush the saffron with sugar in a mortar pestle.
- In a pan, add milk, nuts, saffron, sugar and cardamom powder and let it reduce on medium heat. Keep stirring it from time to time. Keep scraping the sides to add the malai back into the milk.
- Let the milk reduce to half (2 cups) before turning off the stove.
- Pour it in the glasses and enjoy hot.
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I beg to differ, it’s not a no-brainer, or maybe I’m just not good at these things..but I tried a couple attempts at making badam milk ( that too from ready mix) and it turned out pretty bad, one time the milk split! So I am thrilled you posted this, will surely try. Thank you
🙂
Was reminded of the Jodhpur feast of hot jalebis and this awesome masala milk to go with it… A treat in winters. Miss both the feast and the winters
I think its time for a visit to Jodhpur 🙂