Rajasthani Kesar Badam Milk Saffron Almond

Method

1. 1

   Soak the almonds: Place 1/4 cup almonds in a bowl. Pour enough warm water to cover. Soak for 1 hour. After soaking, the skins will loosen. Peel each almond by squeezing it between your fingers — the skin will slip off easily.

2. 2

   Bloom the saffron: Place saffron strands in a small bowl. Pour 3 tbsp warm milk over them. Let soak for 10 minutes. Stir once. The milk will turn a deep golden-orange and the room will fill with the distinctive saffron fragrance.

3. 3

   Grind the almonds: Place the peeled almonds in a small mixer jar. Add 2 tbsp milk to help grinding. Grind for 2 to 3 minutes to a very smooth, fine paste with no gritty texture remaining. Smooth almond paste blends into the milk seamlessly; gritty paste leaves particles.

4. 4

   Heat the milk: Pour 1 litre full-fat milk into a heavy-bottomed pot. Heat on medium-high, stirring frequently, until the milk comes to a full boil.

5. 5

   Add the almond paste: Add the smooth almond paste to the boiling milk while stirring. The paste will dissolve into the milk, making it thicker, creamier and white.

6. 6

   Add saffron milk: Pour the saffron with its soaking milk into the pot. Stir well. The milk will turn a beautiful golden colour and the kitchen will fill with the combined fragrance of saffron and almond.

7. 7

   Simmer for 5 minutes: Reduce heat to medium. Simmer for 5 minutes, stirring frequently, allowing the almond and saffron to fully infuse through the milk.

8. 8

   Add sugar, cardamom and nutmeg: Add sugar. Stir for 2 to 3 minutes until completely dissolved. Add cardamom powder and a tiny pinch of nutmeg. Stir once.

9. 9

   Taste and adjust: Taste the kesar badam milk. It should be: creamy from the almonds, fragrant from the saffron, warming from the cardamom and nutmeg, and sweet. Add more sugar if needed.

10. 10

    Serve warm or cold: Serve warm for winter mornings — pour into cups immediately. For summer, cool to room temperature, then refrigerate for 2 hours and serve cold. Garnish with sliced pistachio and dried rose petals.

11. 11

    Note: Kesar Badam Milk (kesar = saffron, badam = almond) is made at weddings, on Diwali and Holi mornings and served to guests arriving at the house. In rural Rajasthan it is also believed to provide strength during the intense summer heat. The combination of saffron, almond and cardamom is considered auspicious and is offered at major temples in Rajasthan. Commercial kesar badam milk mixes are sold but the freshly made version with real saffron and freshly ground almonds is entirely different.