Kesar badam Kadai milk is a very rich and luscious delicacy to crave for. This milk is an absolute delight with an enticing aroma of saffron and goodness of almonds.
Serve these glasses of Kadai milk in earthen pots to your family and friends this Holi. It is probably one of the easiest recipes to try this season. The consistency of the milk is thicker then basundi and thinner then rabri. The art of preparing this drink is to scrape the milk that sticks on the edges of the Kadai and mix that in the milk while boiling. this will add to the density of the milk and give flavor as well. Check the recipe and try something different.
Recipe of Kesar Badam Milk
- 1- liter Full fat milk
- 1 cup Sugar
- 8-10 Strands of Saffron Kesar
- 1/2 cup Sliced almond flakes
- 2 tsp cardamom powder
- Dry rose petals for garnishing
- Boil milk in a Kadai on a medium to high flame till you get the first boil.
- Keep on boiling and stirring the milk on a slow flame for 15 minutes and then add sugar in it.
- The milk will stick on the sides of the Kadai, so keep scrapping that and add in the boiling milk.
- Soak saffron strands in warm milk for 5 minutes and then add in the boiling milk.
- At this point add almond flakes and cardamom powder in the milk and stir in between.
- Continue boiling the milk for 5 minutes more or till the milk is in thick consistency.
- Kadai milk is now ready to switch off the flame and either serve it hot in earthen pots or let it rest at room temperature.
- Once cooled keep it in the refrigerator to chill for 2 hours.
- This milk can be served hot as well as chilled but it tastes best when it is chilled.
- Before you serve this goodness garnish it with Kesar, almonds, and some dry rose petals.