Rose badam milk is made with almonds, milk and added rose flavor. I have also added saffron, cardamom and there is a very subtle flavour of edible camphor too which is optional.
I have never heard or thought about this rose badam milk until two weeks back when I saw at Chennai airport. When we finished check in and turned back, there was Sri Krishna sweets in which Vj wanted to buy some goodies for his friends. I was super hungry and saw this rose badam milk over there in the front. I am big fan of badam milk and rose milk as well. If anything is there with both in one drink, would I miss it?
I got it and gulped before queuing for emigration, while Vj was filling the form (I filled my tummy😋). It was really good, but I knew if I try on my own I can customize to suit my taste. I felt like having it again and made it. I have posted badam kheer before, but I love badam milk (thin version) more. So I made the thin version like the one you find with MTR badam drink. You can adapt this recipe for badam milk (badam paal) too if you want to have it simply as badam drink.
But please try rose badam milk too once atleast if you are a rose milk and badam milk lover like me.
Rose badam milk recipe
Recipe Cuisine: Indian | Recipe Category: DrinksPrep Time: 2 hrs soaking time + 20 mins | Cook time: 20 mins | Serves: 2 | Author: Raks anand
Click here for cup measurements
Rose badam milk is a cold drink made with Almonds, milk and added with rose flavor. I have added saffron, cardamom and there is a very subtle flavour of edible camphor too which is optional.
Ingredients
- Milk – 3 cups
- Almonds/ Badam – 14
- Rose milk syrup – 1/4 cup
- Sugar – 1 tbsp
- Cardamom – 1
- Saffron – Few strands
- Edible camphor – Mustard size (optional)
Method
- Soak badam for 2-3 hours and peel off the skin.
- Reserve 4 badams for chopping. Grind the rest of it with 1/4 cup milk, very smoothly.
- Boil milk in a heavy bottomed pan. Soak saffron in 2 tbsp of warm milk, while the milk boils.
- Add the saffron milk, sugar, powdered cardamom (edible camphor if adding) to the milk.
- Finely chop badam we reserved and add to the milk.
- Add ground badam and milk mixture and bring to boil. Simmer for a minute and switch off the flame.
- Cool down completely and add rose syrup, mix. Refrigerate until serving.
Tips
- For three cups milk, 10 almonds are just enough for flavour and richness. If you add more, it will make the drink thick and strong.
- The 3 badam we chop and add is the best I like in this drink. I love it while we are drinking, we get something to bite on. If you don’t like skip, but highly recommended.
- If you are concerned about artificial flavour, skip it and add rose water. add 1/4 cup in place of the rose syrup.
- Note that we have to add more sugar if rose water is added. My rose syrup is sweetened rose syrup.
- Since we add rose milk syrup, I add less sugar. The rose syrup can be adjusted according to the sweetness you need.
- Keep stirring after adding badam mixture as it might get stuck. Also keep an eye so that it doesn’t overflows.
Step by step pictures:
- Soak badam for 2-3 hours and peel off the skin.
- Reserve 4 badams for chopping. Grind the rest of it with 1/4 cup milk, very smoothly.
- Boil milk in a heavy bottomed pan. Soak saffron in 2 tbsp of warm milk, while the milk boils.
- Add the saffron milk, sugar, powdered cardamom (edible camphor if adding) to the milk.
- Finely chop badam we reserved and add to the milk.
- Add ground badam and milk mixture and bring to boil. Simmer for a minute and switch off the flame.
- Cool down completely and add rose syrup, mix. Refrigerate until serving.
