We are back with another new episode of Better than the Best. It’s time to make the Kakakda Ramprasad Badam Milk BETTER!
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Don’t forget to try out the “Better than the best” version at your home. Here's the recipe 👇
Badam Milk:
Version 1:
Almonds (de-skinned) -80 gms
Milk - ¼ Cup + 1 L
Saffron - As Needed
Sugar - ½ Cup + 2 tbsp
Cardamom Powder - ¼ tsp
Chopped Mixed Nuts (Almond, Cashew, Pista) - 2-3 tbsp
Nutmeg Powder - A Pinch
Version 2:
Almonds - 80 gms
Milk - ¼ Cup + 500 ml
Fresh Cream - ¼ Cup
Condensed Milk - ½ Cup
Saffron - As Needed
Cardamom Powder - ¼ tsp
Nutmeg Powder - A Pinch
Chopped Mixed Nuts (Almond, Cashew, Pista) - 2-3 tbsp
Instructions:
Version 1:
1. Add almonds to water, boil for 2 mins to make peeling easy and de-skin them.
2. Add the almonds and ¼ Cup of milk to a blender and blend to a fine paste.
3. In a pot, bring the milk to a boil and add the saffron, cardamom powder, nutmeg powder.
4. Reduce the milk to 3/4th, stirring often. Keep scrapping the cream from the sides and add back in.
5. Add the sugar, almond paste and chopped nuts. Boil further for 2 mins and switch off the heat.
Version 2:
1. Add almonds to water, boil for 2 mins to make peeling easy and de-skin them.
2. Add the almonds and ¼ Cup of milk to a blender and blend to a fine paste.
3. In a pot, bring the milk to a boil and add the saffron, cardamom powder, nutmeg powder, fresh cream and condensed milk.
4. Boil for 4-5 mins, stirring often. Keep scrapping the cream from the sides and add back in.
5. Add the almond paste and chopped nuts. Boil further for 2 mins and switch off the heat.
Cooking Tips:
1. Version 2 takes lesser time than version 1 but works out more expensive.
2. The badam milk can be served hot or cold, as per preference. Do not add ice, it dilutes the beverage.
3. The same dish can also be called badam sharbat, badam milk or badam kheer.
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