Of the many things I love about my Indian background, the delicate richness of cardamom-infused desserts has to be at the top of the list. And being that India is a land of heat — in reference to both climate and food — it’s no surprise that someone (a genius, in my book) invented what is quite simply a drinkable dessert: badam milk.
But don’t let the bluntness of “drinkable dessert” confuse you. This is by no means a take on some fast food chain’s extra-large, excess sugar and chocolate, candy bar extravaganza. No, this is a little more refined. It’s something you’d find in a restaurant, or at weddings back in India, my mom says.
Badam is the word for almond. Cardamom and almonds. Is there a more iconic combo? Not to my knowledge.
This is the flavour palette I swoon over. There is just something about Indian-crafted cardamom, almond (and even pistachio) notes that I haven’t found anywhere else. And it’s honestly hard to do so. Perhaps it’s the blend of ratios and preparation methods that are so particular to the food — so deeply rooted in the culture — that it becomes difficult to mimic if you don’t know that this nuance even exists.
I don’t claim myself an expert in using these ingredients by any means. However, through watching my mom simmering away pots of cardamom-scented sweets for years, I can’t claim any Indian dessert of my own finished until it closely resembles hers. The trick, which is in no way a secret, is time. Be patient. If the dish is not done, it’s not done. Give it some time to get to know itself. Time is synonymous with quality when it comes to this stuff, and it’s obvious when you take a shortcut. Low and slow — you’ll reap the rewards, no doubt about it.
I asked my mom a little about badam milk, which — to get any misunderstandings out of the way — is not a direct translation for (dairy-free) almond milk; dairy is actually the main ingredient! She told me about shopping with her grandma as a child and the occasional break for badam milk at a restaurant. Thinking back, she says, maybe that was the only reason the group of grand kids looked forward to those long shopping trips. It’s funny how little traditions like those pass on between generations, as I’ve surely had my share of badam milk breaks while shopping with my mom!
This recipe for badam milk is, of course, my way of making it. There are probably other “more correct” methods of doing it, but I find that this is pretty simple and yields a beautiful result. It can definitely be served hot in the winter months, however, you must try it cold in the summer for a glorious way to cool down! Also, keep in mind this drink has texture due to the sliced almonds; as a rule of thumb, someone who doesn’t like pulp in their juice probably won’t enjoy this, haha! In all, this is a very simple process of heating the milk and a few ingredients for an extended period of time while stirring carefully. It may look like a lot of steps below, but they’re just detailed guidelines of a repeated process to help you on your way to almond-y cardamom milk goodness!
BADAM MILK
Makes about 4-5 servings
Time: Up to 1 hr cook time + additional chill time
Ingredients:
3 cups of milk (whole milk is traditionally used, but 1% or 2% is fine)
A glug of cream (only if using 1% milk, to help make it creamier)
1/4 to 1/2 cup of sliced almonds (I used 1/2 cup)
7-8 medium green cardamoms
5-6 TBSP white sugar (adjust to taste)
Directions:
- First, crush the cardamom to a fine powder using a mortar and pestle, and set aside. Then place the milk, cream (if using), and almonds in a heavy bottom pot on medium-low heat. A heavy bottom pot is preferred so the milk will be less likely to burn. (Keep in mind if using whole milk that it may “cook” quicker than other types of milk and so it may need less than the suggested time of up to 1 hour.)
- Heat the milk, stirring occasionally. After about 20 or more minutes on medium-low heat, the milk may begin to simmer. Adjust the heat to medium and let it come to a boil once.
- After it comes to a boil, you can decrease the heat slightly, and at this point it’s important to keep a closer eye on the milk mixture. Because it has come to a boil it is more likely to form a skin or keep boiling and possibly burn at the bottom. It’s important here to keep stirring and letting it come back down to a gentle simmer so that the process continues slowly at a low heat.
- There’s no set rule or time for when it’s done, but in general, you’ll want to keep the milk on the heat for up to an hour in total (again, the higher the fat percentage of the milk you’re using, the quicker it’ll be done). The goal is to evaporate some of the moisture in the milk, and this is achieved by letting it come to a boil at least 2-3 MORE times while adjusting the heat from medium to low as needed.
- The final consistency is achieved once it becomes a bit thicker and creamier. The colour will also appear richer and less white than when it started. You’ll also noticed the smell of the milk has naturally become sweeter.
- Once this is done add the sugar and stir to dissolve. Let it come to a boil once more.
- Add the crushed cardamom, including the green pods (the “shell”) if you wish. Stir and remove from heat, and cover the pot with a lid (preferably one with holes for heat and moisture to escape). Let the milk mixture come to room temperature.
- Then, remove and discard the green pods, and let the badam milk chill fully in the fridge. Serve cold on a hot summer’s day, enjoy!
Notes:
- If a skin forms while cooking and boiling the milk, just remove it. A very small or thin skin doesn’t need to be removed as it will just melt in with the mixture once stirred; this is actually a technique used in Indian cooking to help develop the flavour of a dish like this, but the preference is yours!
- As the milk will cook for a long time it may thicken at the bottom of the pot and stick to form a layer. As long as your heat isn’t high, you won’t run the risk of burning the milk and so this layer can be ignored. However, refrain from scraping it while stirring the milk to prevent clumps from rising to the top and ruining the texture of the milk.
- Add only enough sugar so that it doesn’t seem over-powering, but keep in mind that the sweetness will decrease once it cools completely. You can always add more after giving it a taste test once it’s been sitting off the heat.