Warm Saffron–Cardamom Almond Milk

Prep time: 5 minutes | Cook time: 8–10 minutes

Ingredients

• 2 cups (500 ml) whole milk (or creamy plant-based milk like oat/soy for vegan version)

• 12–15 raw almonds (preferably soaked overnight and peeled, or blanched)

• 8–10 strands good-quality saffron (Kesar)

• ¼ tsp freshly ground cardamom powder (from 4–5 green cardamom pods)

• 1½ – 2 tbsp sugar, jaggery powder, or condensed milk (adjust to taste)

• Optional add-ins for extra richness:

  • 1 tsp ghee or almond butter

  • A pinch of turmeric (for deeper golden color & subtle warmth)

  • 1 tsp chopped pistachios or cashews

  • A few rose petals or a drop of rose water

Method

1. Soak saffron in 2 tbsp warm milk for 10–15 minutes (this releases maximum color & aroma).

2. If using whole almonds: blanch or peel them, then grind into a slightly coarse powder (or very fine paste) using a small mixer. Traditional badam doodh has tiny almond bits for texture.

3. In a heavy-bottom saucepan, bring the remaining milk to a gentle boil on medium heat.

4. Add the ground almonds (and ghee if using). Stir well and simmer for 4–5 minutes so the milk absorbs the almond flavor.

5. Lower the flame. Add jaggery, cardamom powder, turmeric (if using), and the saffron-milk mixture.

6. Simmer for another 3–4 minutes, stirring occasionally. The milk will turn a beautiful golden color.

7. Taste and adjust sweetness. Turn off the heat.

8. Strain through a fine sieve if you want it completely smooth (optional – most people keep the almond bits).

9. Pour into cups or small glasses. Garnish with a couple of saffron strands, crushed pistachios, and a light sprinkle of cardamom.

Serve piping hot.
It tastes even better if you let it sit for 5 minutes after adding saffron, as the flavor deepens.