Classic Badam Milkshake Recipe

If you haven't soaked them overnight, blanch almonds by soaking them in hot water for 20-30 minutes. This makes peeling the skin very easy.

Once soaked, peel the skin off the almonds.

In a blender, combine the peeled almonds with about 1/4 cup of the milk and blend to a very smooth paste. Add a little more milk if needed to get a smooth consistency. The smoother the paste, the creamier your milkshake will be.

In a heavy-bottomed pan, heat 2 cups of milk.

Add the sugar and green cardamom powder. Stir well until the sugar dissolves.

If using custard powder, mix it in a small bowl with about 1/4 cup of cold milk until there are no lumps.

Once the milk in the pan is warm, add the custard powder mixture (if using) to it, stirring continuously to prevent lumps.

Bring the milk to a gentle boil over low to medium heat, stirring occasionally for about 10-15 minutes, or until it thickens slightly.

Add the almond paste to the simmering milk mixture. Mix thoroughly to combine.

Continue to cook on low heat for another 5 minutes, stirring often. The raw smell of almonds should disappear, and the mixture should thicken further.

Take a tablespoon of the warm milk mixture in a small bowl, add the saffron strands to it, and let them steep for a minute to release their color and flavor. Then add this saffron-infused milk back to the pan.

Add the fresh cream (if using) and mix well.

Remove the pan from the heat.

Allow the badam milkshake mixture to cool down completely at room temperature.

Once cooled, refrigerate for at least 3-4 hours, or until thoroughly chilled. For best results, chill overnight.

Before serving, give it a good stir.

Pour into serving glasses. You can add a few ice cubes if you prefer it extra cold.

Garnish with finely chopped almonds or pistachios, and a few extra saffron strands if desired.