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गरमा गरम केसर वाला दूध Kesar Badam Milk | How to make Almond Milk | Kunal Kapur Healthy Vegan Recipe

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 1.2M views Jan 16, 2021
How to make almond milk at home | How to make Vegan milk Badam doodh or badam milk is a sweet beverage drink from boiling and reducing cow or Buffalo milk. The recipe of badam milk is extremely simple and it starts by soaking the almonds in warm water. it is later de-skinned and crushed / grounded to a smooth paste. It is a delicious drink where the milk is flavored with almonds. Other flavorings like saffron and cardamom powder can be added. The twist in this recipe is that the recipe is totally vegan instead of dairy milk we are going to use Badam Milk. ✨ Subscribe and hit the bell icon to see the latest videos: http://bit.ly/chefkunal​

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Almonds – 1cup
  • Water – 3cups
  • Sugar/Gur – 2tbsp
  • Turmeric – a pinch
  • Nutmeg (Jaiphal) – a pinch
  • Saffron – a pinch (dissolved in 2tbsp water)
  • Cardamom powder – ½ tsp
  • Rose water – ½ tbsp
  • Kewra water – ½ tbsp
  • Subza or Chia Seeds (soaked) – 1tbsp
  • Extra Shots – Make Badam Peda with leftover Almond meal.
  • Leftover almond Paste – ½ cup
  • Sugar (fine grain) – 2tbsp
  • Cardamom powder – a pinch
  • Saffron water – 1tbsp

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover गरमा गरम केसर वाला दूध Kesar Badam Milk?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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