Badam milk recipe History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chilies and breadfruit.
Badam Milk Recipe
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Badam Milk Recipe
Almonds 40 pieces
Milk 1 litre
Saffron (kesar) a pinch
Green cardamom powder 1/2 teaspoon
Nutmeg powder a pinch
Sugar 8 tablespoons
Soak the almonds in two cups of boiling water for five to ten minutes. Drain and peel them. Slice fifteen of them. Place the remaining in the jar of a mixer and grind to a paste.
Heat the milk in a deep non-stick pan over high heat. Once it comes to a boil, reduce heat to medium, add almond paste and simmer on low heat for fifteen to twenty minutes.
Add the saffron, green cardamom powder and nutmeg powder and mix. Add sugar and mix till sugar dissolves.
Take pan off the heat and pour into individual glasses.
Garnish with the sliced almonds and serve hot.
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