Kesar Badam Milk: The Royal Drink for Every Ghar!
Namaste Doston! And a warm Ram Ram to all my lovely readers! Chef Curry Do-Pyaza here, back in your kitchens with a recipe that’s as golden as a sunset and as comforting as a mother’s hug. Today, we’re diving into the delicious world of Kesar Badam Milk – a drink fit for royalty, but simple enough for even a beginner cook to whip up!
This isn’t just a drink, my friends. It’s a tradition, a celebration in a glass. Think Diwali, Holi, or even a simple pooja at home. Kesar Badam Milk is there, adding its rich flavor and vibrant color to the festivities. It’s also a popular drink during the cooler months, especially around the time of Dussehra and Navratri, when a warm, nourishing beverage is exactly what the body craves.
A Sip of History
Badam Milk, in its essence, has been around for centuries in India. Almonds, brought to India through trade routes, quickly found their way into our cuisine. The addition of kesar (saffron) elevates it to another level, associating it with luxury and auspiciousness. It was often served to kings and queens, and even today, it is a symbol of hospitality and warmth.
Recipe Deets:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- Badam (Almonds): 1/2 cup, soaked overnight and peeled
- Kesar (Saffron): A generous pinch
- Doodh (Milk): 4 cups (full cream or toned, your choice!)
- Cheeni (Sugar): 3-4 tablespoons, or to taste
- Elaichi (Cardamom): 2-3 pods, lightly crushed
- Pista (Pistachios): 1 tablespoon, chopped (for garnish)
- Badam (Almonds): 1 tablespoon, slivered (for garnish)
Let’s Get Cooking!
- Bloom the Kesar: In a small bowl, add the saffron strands to 2 tablespoons of warm milk. Let it sit for at least 15 minutes. This will release its beautiful color and aroma. The milk will turn a lovely, deep yellow.
- Grind the Almonds: In a blender, combine the soaked and peeled almonds with a little bit of milk (about 1/4 cup). Grind into a smooth, creamy paste. Make sure there are no big pieces of almond remaining.
- Heat the Milk: In a heavy-bottomed pan, pour in the remaining milk. Add the almond paste, sugar, and crushed cardamom pods.
- Simmer and Stir: Bring the milk to a gentle simmer over medium heat, stirring constantly to prevent it from sticking to the bottom.
- Add the Saffron: Once the milk is simmering, add the saffron-infused milk. Stir well and continue to simmer for another 10-15 minutes, allowing the flavors to meld together beautifully. The milk will thicken slightly.
- Strain (Optional): For a smoother texture, you can strain the milk through a fine-mesh sieve. This removes any small bits of almond or cardamom. I personally like the texture, so I skip this step.
- Serve with Love: Pour the Kesar Badam Milk into glasses or kulhads (earthen cups). Garnish with chopped pistachios and slivered almonds. Serve warm or chilled, depending on your preference.
Curry’s Tips for the Best Kesar Badam Milk:
- Soak those almonds! Soaking almonds overnight makes them easier to peel and grind, resulting in a smoother paste.
- Use good quality saffron. The aroma and color of saffron can vary greatly. Invest in good quality saffron for the best results.
- Don’t boil the milk too vigorously. Simmering allows the flavors to develop without scorching the milk.
- Adjust the sweetness to your liking. Everyone has a different sweet tooth!
Different Cooking Methods:
- Gas Stove/Induction: The recipe is perfectly suited for both. Just keep the heat at medium-low and stir frequently.
- Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 2-3 hours. Stir occasionally.
- Microwave: Not recommended, as it’s difficult to control the temperature and prevent the milk from boiling over.
Nutritional Information (approximate, per serving):
- Calories: 250-300
- Protein: 8-10 grams
- Fat: 12-15 grams
- Carbohydrates: 25-30 grams
Serving Suggestions:
- Serve warm on a chilly evening.
- Chill it in the refrigerator for a refreshing summer treat.
- Add a pinch of nutmeg or cinnamon for a different flavor profile.
- Serve it with a side of jalebi or gulab jamun for an extra special treat!
So there you have it, my friends! A recipe for Kesar Badam Milk that’s sure to bring a smile to your face and warmth to your heart. Now, go forth and create this delightful drink in your own kitchens. Share it with your loved ones and spread the joy! I can’t wait to hear about your experiences.
Until next time, Khana banao, khush raho! (Cook food, be happy!)
– Chef Curry Do-Pyaza.