Badam Doodh

About Badam Doodh

Ingredients

• Almonds 25
• Milk 4 cups
• Cashewnuts, chopped 15
• Pistachios, chopped ½ cup0
• Saffron strands a generous pinch
• Green cardamom powder 1 tsp
• Mace 1 strand
• Sugar 8 tbsps

How to Make Badam Doodh (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan, add almonds and blanch them. Drain and peel. Slice 15 of them and grind the remaining with cashewnuts and pistachios to a paste in a grinder.
2. Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add almond-cashewnut-pistachios paste and simmer on low heat for 15-20 minutes, stirring at regular intervals.
3. Add saffron, green cardamom powder and mace and mix. Add sugar and mix till sugar is completely dissolved.
4. Pour into 4 serving glasses. Garnish with sliced almonds and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps