Doodh Badam Sharbat Recipe
Doodh Badam Sharbat is a traditional Indian milk-based drink made with soaked almonds, sugar, and aromatic spices like cardamom and saffron. Creamy, nourishing, and mildly sweet, this refreshing beverage is enjoyed hot in winters and chilled in summers.
Ingredients
- 1 litre full-cream milk
- 20-25 almonds badam, sponged overnight.
- 4-5 tbsp sugar adjust to taste
Flavoring Ingredients
- ¼ tbsp cardamom powder
- 8-10 strands saffron they are not obligatory yet are desired
- 1 tbsp rose water/kewra water it is optional
Garnishing
- Chopped pistachios or raisin almonds.
- Few saffron strands
Instructions
- Soak almonds in water for at least 6 to 8 hours or overnight, here water is a necessary step as the peels are very easy when they are kept in water. A paste has to be made out of almonds which have been peeled, crushed finely, in some milk or water, ensuring that it isn’t coarse in order to make it creamy.
- Now add the milk to the heavy-bottomed pan and reduce the heat a little for continued cooking for at least 5-7 minutes by stirring occasionally in between to avoid the milk from burning.
- Add the prepared almond paste in the milk and stir continuously to avoid lumps and also until almond paste is uniform.
- Now add sugar in the milk and stir continuously until it dissolves, then add cardamon powder and saffron strands. Simmer the mixture on the low heat setting that could take a maximum of 3-4 minutes to allow the flavor to be absorbed into the mixture.
- Switch the heating off and add rose or kewra water (optional). Mix well. It can be served hot or left to cool and be kept in refrigeration and served chilled. Serve with nuts sliced or strands of saffron.
Notes
- Always grind almonds finely for a creamy texture
- Use full-cream milk for best richness
- Do not boil on high heat after adding almond paste