Badam Milkshake

Badam milkshake, or Indian Almond Milkshake, is a delectable and refreshing drink that is popular in India during the summer season.

Recipe Source Link:https://www.mygingergarlickitchen.com/badam-milkshake/

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RECIPE INGREDIENTS

» For Badam Milkshake

• 30 almonds, soaked overnight and peeled
• 2 teaspoons vanilla custard powder or corn flour
• 3/4 cup + 1/4 cup + 3 cups whole milk, divided
• 7-8 tablespoons granulated sugar, or to taste
• 1/4 cup saffron-infused milk (or regular milk)
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon rose or kewra water (optional)
• 2-3 tablespoons chopped nuts

» For serving

• Chopped nuts, for garnish
• Glazed cherries or rose syrup (optional)

RECIPE INSTRUCTIONS

» How to make Badam Milkshake

1. Add soaked and peeled almonds to a bowl. Also, add 3/4 cup milk to the same bowl. Now transfer them to a blender and blend until smooth and creamy. Set aside. In a small bowl, mix together the vanilla custard powder and 1/4 cup of cold milk until well combined. Keep it aside for later use.
2. In a wide pan, add the milk powder and stir it well. Heat for 2 minutes, then add crushed saffron strands and mix well. Bring the milk to a boil over high heat. Once boiling, reduce the heat to medium. Keep boiling and scrapping the sides of the pan with a spatula. You need to boil for about 4 minutes or until the milk thickens slightly.
3. When the milk has reduced, add the prepared milk-almond paste. Mix well and stir continuously. After that, add cardamom powder and mix it well to combine. Let it boil for about 3-4 minutes. Next, add sugar and mix well. Cook it until the sugar dissolves completely.
4. Stir the custard mix and turn the heat to low. Now, slowly add it to the pan while stirring constantly. Cook for 2-3 minutes or until it thickens slightly. You don't want to overcook it as it will become too thick after cooling. We need pouring consistency like a milkshake.
5. Once done, add rose/kewra water and mix well. Let it cool completely at room temperature then chill it in the refrigerator. After cooling, you can serve it as it is. Alternatively, transfer it to a blender and blend until smooth. Pour it into a glass and top with chopped nuts and glazed cherry. Serve chilled.

RECIPE NOTES

1. Almonds: You can also use almonds without peeling, but the milkshake will have a slightly gritty texture. So, to get a smoother and creamier milkshake I recommend peeling the almonds before using.
2. Vegan: To make a vegan badam milkshake, swap milk with coconut or almond milk.
3. Be sure not to overcook the mixture, or it will turn into a custard.
4. Vanilla custard is used to thicken the milkshake, but you can also replace it with corn flour or arrowroot powder.
5. For best results, serve the almond milkshake chilled.
6. If your milkshake has thickened too much after cooling, then you can add a little milk to it and blend it again.
7. You can also add a scoop of vanilla ice cream to the milkshake for a richer and creamier texture.