How do I make kesar badam milk creamy?

Soak and peel 20 almonds, grind them into a smooth paste, and simmer into the milk; this gives a naturally thick, creamy texture without cornflour.

How much khandsari sweetens this almond milk?

It uses 4 tbsp of unrefined Anveshan khandsari for 4 cups of milk, giving a clean sweetness that lets the saffron and almond flavours shine.

What does saffron add to kesar badam milk?

A pinch of Anveshan saffron gives the milk its signature golden colour and a delicate aroma that pairs with cardamom.

Can I serve kesar badam milk cold?

Yes, chill it well and serve over ice in summer, or enjoy it warm in winter; it serves 4 either way.

Kesar Badam Milk

Name: Kesar Badam Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups Full-cream milk; 20 pieces Almonds, soaked and peeled; 1 pinch Saffron; 4 tbsp Khandsari; 0.5 tsp Cardamom powder; 2 tbsp Chopped pistachios

Kesar badam milk is a luxurious Indian almond-saffron milk made by blending soaked peeled almonds into warm milk and simmering it with saffron and cardamom. You infuse it with fragrant strands of Anveshan saffron for a golden hue and sweeten naturally with unrefined Anveshan khandsari instead of refined sugar. Creamy, nourishing and topped with pistachios, this festive drink serves 4.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Full-cream milk
Almonds, soaked and peeled
Cardamom powder
Chopped pistachios

How to Make Kesar Badam Milk

1
Soak the Anveshan saffron strands in 2 tablespoons of warm milk for 10 minutes to release the colour and aroma.
2
Grind the soaked almonds into a smooth paste with a little milk.
3
Bring the remaining milk to a gentle boil in a heavy pan.

Tips for the Best Kesar Badam Milk

✓Soak almonds overnight so the skins slip off easily for a smoother milk.
✓Bloom Anveshan saffron in a spoon of warm milk to release its full colour.

Frequently Asked Questions

More about Anveshan Kashmiri Mongra Saffron

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