Short answer: Soak and peel 16–20 almonds, blend to a smooth paste with a splash of milk, simmer into 2 cups milk with cardamom (and optional saffron), then serve warm or chilled.
Ingredients
- 16–20 raw almonds (or 18 for a richer cup)
- 500 ml (about 2 cups) full-fat milk
- 1–2 tsp sugar or honey (to taste; optional)
- 1/8 tsp green cardamom powder
- Pinch of saffron strands (optional)
- 2–3 pistachio slivers for garnish (optional)
Steps
- Soak almonds overnight (8–12 hours) or in hot water 20–30 minutes. See how to soak dry fruits.
- Peel the brown skins.
- Blend peeled almonds with ¼ cup milk into a very smooth paste.
- Heat remaining milk in a heavy pan until it just boils.
- Stir in almond paste, sweetener, cardamom and saffron. Simmer 3–5 minutes on low, stirring so it does not stick.
- Serve warm, or cool and chill. Garnish with pista slivers.
Variations
- Add 2–3 soaked cashews to the paste for extra creaminess.
- Use mamra almonds for a deeper traditional flavour.
- Skip sugar and rely on 1 soft date blended into the paste.
Storage
Refrigerate leftovers in a closed bottle up to 24 hours. Shake before pouring. Do not leave dairy out at room temperature.
FAQ
Can I make badam milk without soaking?
You can blanch with hot water for 20–30 minutes, but overnight soaking gives a smoother paste.
Is this the same as carton almond milk?
No. Badam doodh is dairy milk enriched with almond paste — closer to a traditional drink than commercial plant milk.
Which almonds are best?
Any fresh raw almonds work. Compare types in our almonds buying guide.



