Name: Kesar Badam Doodh
Prep time: 20 min
Total time: 20 min
Yield: 1 mocktail
Ingredients: 15 blanched almonds, soaked 2 hours; 500ml full-fat milk; A generous pinch of saffron (15–20 strands); 3 tbsp sugar; 4 green cardamom pods, seeds ground; 1 tbsp almond syrup (optional); Crushed pistachios & saffron strands to garnish

Ingredients

15 blanched almonds, soaked 2 hours
500ml full-fat milk
A generous pinch of saffron (15–20 strands)
3 tbsp sugar
4 green cardamom pods, seeds ground
1 tbsp almond syrup (optional)
Crushed pistachios & saffron strands to garnish

Method

1

Soak saffronSoak saffron in 3 tbsp warm milk for 10 minutes until deep gold.
2

Blend almondsBlend soaked almonds with 100ml milk until completely smooth.
3

HeatHeat remaining milk over medium heat. Add sugar and stir to dissolve. Add almond paste and saffron milk.
4

SimmerAdd ground cardamom. Simmer gently for 5 minutes, stirring constantly.
5

Strain & serveStrain and serve warm, or cool completely and serve over ice. Garnish with pistachios and saffron.

About This Drink

This is the drink of Rajput palaces and Mughal courts — saffron from Kashmir, almonds from Afghanistan, milk from the royal herd, ground with cardamom and patience. Tandooriwala's version is a precise modern interpretation of something centuries old.

Bartender's Tips

Real Kashmiri saffron is worth the expense. The longer you soak the saffron, the deeper the color and flavor — 30 minutes is better than 10. For a dinner-party presentation, serve in small handleless cups and garnish elaborately.

Origin

Restaurant / Source

Featured at Tandooriwala & Indian fine dining restaurants

Origin

Rajasthan — Mughal royal tradition

Difficulty

Medium · 20 min + chill

✨ Kesar Badam Doodh

About This Drink