'Badam' in tamil means almonds. 'Paal' means milk. This is another favourite drink that we order each time we go to an Indian restaurant. It's super easy to make. It's just like any other flavoured milk but made with whole almonds and not just 'flavoured'. A great drink to serve guests for a family dinner!
Recipe adapted from raks kitchen

almonds/ badam - 1/2 cup
milk - 5 cups + a bit more to grind the almonds
saffron - a pinch
cardamom powder - 3/4 tsp
sugar - 1/2 cup (or slightly more if need be)
yellow food colouring - 2 drops (optional)


  • Soak the almonds in hot water for an hour or so. Then, peel and discard the skin.
  • Grind the almonds in a blender along with a few spoons of milk and grind to a smooth paste.
  • In a heavy bottomed pan, heat the milk. Keep stirring at regular intervals to avoid the milk from burning.
  • Take a small bowl with the saffron and add 2 tbsps of the hot milk to it and keep aside.
  • To the milk in the pan, on low heat add in the almond paste, sugar, cardamom powder, food colouring and the saffron milk. Stir well.
  • Simmer and cook for a few more minutes till the required consistency and taste is reached.
  • Serve hot or cold.

  • NOTES:
    • If you like, you can reserve a spoon of almonds for garnishing at the end. Just slice the almonds and fry them in some ghee and add it to the badam milk at the end.

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