Badam Milk Recipe with Dry Fruits: Creamy, Authentic & Ready in 30 Minutes

Ep. 01

Badam Milk Recipe with Dry Fruits: Creamy, Authentic & Ready in 30 Minutes

Make rich badam milk with soaked almonds, saffron, raisins & seedless dates. Our heritage dry fruits recipe delivers authentic flavour in 30 minutes.

30 Min
4 Servings
Easy

What You'll Need

Ingredients for This Recipe

Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety

Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking

Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy

Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy

Premium Quality Seedless Kajoor

Seedless Kajoor 400g

Elaichi - Jumbo Size Natural Green Cardamom

Elaichi - Jumbo Size Natural Green Cardamom

Baby Saffron, Kesar - Sindhi Dry Fruits

BABY Kesar

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Interactive

The Scale Lab

Adjust quantities for your serving size

Adjust for 4 servings
Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety 1.0 cup Buy →
Soak overnight in cold water; peel skins before blending
Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking 0.25 cup Buy →
Adds silky creaminess to the milk; soak with almonds overnight
Seedless Kajoor 400g 4.0 pieces Buy →
Soak overnight alongside almonds for natural sweetness; no added sugar needed
Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy 2.0 tbsp Buy →
Add during simmering; plump beautifully in warm milk and absorb cardamom flavour
Elaichi - Jumbo Size Natural Green Cardamom 6.0 pods Buy →
Lightly crush pods; use seeds only for the clearest flavour
Saffron Strands 0.25 tsp
Bloom in 2 tbsp warm milk for 5 minutes until golden before adding to blender
Pista Mota, Pistachio Kernels, Irani – Rich in Protein 2.0 tbsp Buy →
Thinly sliver for garnish; adds colour contrast and mild savoury note
Full-Fat Milk 1.0 litre
Use whole dairy milk for richest texture; substitute oat milk for vegan version
Mishri or Desi Khand 3.0 tbsp
Adjust to taste; mishri (rock sugar) gives the most authentic Sindhi flavour

Step by Step

How to Make It

Step 1 of 4

Overnight Soak: Almonds, Cashews & Dates

⏱ 0–8 min

Rinse 1 cup of premium almonds and 1/4 cup whole cashews under cold water. Place them in a bowl and cover completely with fresh water, leaving at least 1 inch of water above the nuts.

Tear 4 seedless dates roughly and add them to the same soaking bowl. The dates soften overnight and will sweeten your milk naturally, reducing the need for added sugar.

Cover the bowl and leave to soak for 8 to 12 hours. Overnight is ideal. If you are making this for a morning breakfast, start the soak before you sleep.
💡 Pro Tip If you are using Mamra almonds (Irani Badam Mamra), their papery skin peels off even more easily than California almonds after soaking and they yield a noticeably richer, more aromatic milk. Sindhi Dry Fruits stocks fresh-crop Badam Mamra Jumbo for exactly this purpose.

Step 2 of 4

Peel, Blend & Build the Almond Paste

⏱ 8–20 min

Drain the soaked almonds. The skins will slide off easily when you squeeze each almond between your thumb and forefinger. Cashews do not need peeling.

Place the peeled almonds, cashews, and soaked dates into a high-speed blender. Add 250ml of fresh full-fat milk as your blending liquid.

Lightly crush 6 green cardamom pods and add only the seeds. Bloom a generous pinch of saffron strands in 2 tablespoons of warm milk for 5 minutes until the milk turns golden, then pour into the blender.

Blend on high speed for 90 seconds until completely smooth. Stop once to scrape down the sides. The paste should have no visible chunks. This silky consistency is the foundation of authentic badam milk.
💡 Pro Tip Soaking almonds overnight reduces their phytic acid content, which can otherwise bind to minerals and reduce absorption. For best results, do not skip the soak even if you are short on time.

Step 3 of 4

Simmer the Milk with Raisins & Almond Paste

⏱ 20–28 min

Pour the remaining 750ml of full-fat milk into a thick-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring often to prevent scorching.

Once the milk is simmering, pour in the blended almond paste in a steady stream while whisking constantly. The milk will thicken slightly as the natural fats from the almonds and cashews combine with the dairy.

Add 2 tablespoons of premium green raisins. They plump beautifully in the warm milk, absorbing the cardamom and saffron flavours, and add a burst of natural sweetness in each sip.

Simmer gently on the lowest heat for 8 minutes, stirring every 2 minutes. Sweeten with mishri or desi khand to taste.
💡 Pro Tip Never allow badam milk to boil vigorously. A rolling boil breaks the fat emulsion and causes the milk to separate and look curdled. Keep the heat at a low, patient simmer throughout.

Step 4 of 4

Garnish with Saffron & Pistachios, Then Serve

⏱ 28–30 min

Remove the pan from heat. The milk will continue to thicken slightly as it cools. Taste and adjust sweetness if needed.

Ladle into serving glasses or a ceramic jug. Garnish with a few saffron threads, thinly slivered pistachio kernels, and a plump green raisin in each glass.

Serve warm in the cooler months. In June and through India's summer heat, pour over a glass of ice for a deeply nourishing cold drink that hydrates and energises without the crash of packaged beverages.

For festivals and gatherings, add a drop of rosewater and a pinch of freshly grated nutmeg. This festive version has been served at Sindhi weddings and Diwali celebrations since 1939.
💡 Pro Tip Badam milk stores well in the refrigerator for up to 48 hours in a sealed glass jar. The almond solids settle naturally at the bottom, so stir or shake well before each serving. Reheat gently over low heat, never in a microwave, to preserve the texture.

Nutrition

Health Benefits of Dry Fruits & Nuts

✦ AI-Assisted Content
Protein 21.15 g per 100g 42% Daily Value
Vitamin E 25.63 mg per 100g
Magnesium 270 mg per 100g 64% Daily Value
Calcium 264 mg per 100g 26% Daily Value
Dietary Fibre 12.5 g per 100g 45% Daily Value

Nutritional values are approximate. Source: NIN/ICMR. AI-assisted content — verify with a registered nutritionist before acting on this information.

Frequently Asked Questions

What is the best badam milk recipe with dry fruits for daily use?

Badam milk is a traditional Indian warm drink made by blending soaked almonds with full-fat milk, saffron, cardamom, and a natural sweetener. It has been served at weddings, festivals, and winter mornings across India for generations. The dry fruits benefits of badam milk are significant: almonds supply Vitamin E, magnesium, and protein, while dates and raisins contribute natural iron and potassium. It is far more nourishing than packaged flavoured milk and is enjoyed from Kashmir to Kanyakumari in different regional variations.

Can I make badam milk without sugar or sweetener?

Yes. The seedless dates and green raisins in this recipe provide enough natural sweetness for most palates, especially after overnight soaking. If you prefer zero added sugar, simply increase the number of dates to 6 and omit the mishri entirely. The dates also add dietary fibre and natural potassium, which are important dry fruits benefits that refined sugar cannot provide.

Which almonds are best for badam milk — Mamra or California?

Mamra almonds, known as Irani Badam Mamra or Badam Mamra Jumbo, are considered the finest for badam milk. They have a higher oil content, a more intense flavour, and a thinner skin that peels off effortlessly after soaking. Sindhi Dry Fruits stocks fresh-crop Mamra almonds alongside premium California almonds. Use Mamra for festive occasions and California almonds for everyday preparation.

How long does homemade badam milk last in the refrigerator?

Homemade badam milk without preservatives lasts up to 48 hours in a sealed glass jar in the refrigerator. Stir or shake well before each serving since the almond solids settle naturally. Do not store beyond 48 hours. If you want to prepare in advance, make the almond paste and store it separately for up to 3 days, then blend with fresh warm milk each time.

What other dry fruits can I add to badam milk for extra nutrition?

Absolutely. Some of the richest dry fruits benefits emerge when almonds are paired with cashews (extra creaminess and zinc), raisins (natural iron and B vitamins), and seedless dates (fibre and natural sweetness). A few saffron strands add a golden colour and a floral aroma. Thinly slivered pistachios as a garnish introduce a beautiful contrast in both colour and texture. All these ingredients are available from Sindhi Dry Fruits in premium quality.

Where to Find Premium Dry Fruits Near You

Since 1939, Sindhi Dry Fruits has been supplying premium cashews, almonds, walnuts, pistachios and seasonal dry fruits to homes across Delhi, Mumbai, Bangalore and beyond. Order online with same-day dispatch to Delhi NCR and 2-day delivery pan-India.

Shop Premium Dry Fruits →

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