This creamy badam custard milkshake is a delightful treat, perfect for a hot day or when you're craving something rich and flavorful. The combination of almonds, custard, and aromatic spices like cardamom and saffron creates a luxurious drink. Whether served chilled or freshly made, this milkshake is sure to impress your taste buds.
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Soak almonds in hot water for 30 minutes. Peel the skin and blend them with 2 to 3 tablespoons of milk to make a smooth almond paste.
Mix the custard powder with 1/4 cup of cold milk to form a smooth slurry.
In a pan, heat the remaining milk. Add sugar, saffron, and cardamom powder.
Once hot, gradually add the custard slurry while stirring continuously.
Cook on low heat for 3 to 4 minutes until it slightly thickens.
Turn off the heat and let it cool completely. Refrigerate if serving chilled.
In a blender, add the almond paste, cooled custard milk, ice cubes, and rose water or kewra water if using. Blend until smooth and creamy.
Pour into glasses and garnish with chopped nuts or saffron strands if desired. Serve immediately.
For a richer flavor, use full-fat milk and adjust sugar to your taste.
Refrigerate the custard milk base for a chilled milkshake.
You can skip saffron and rose water if you prefer a simpler flavor.
Add more ice cubes for a thicker and colder milkshake.
Can I use almond milk instead of regular milk?
Yes, almond milk can be used, but it may alter the creaminess and flavor slightly.
Can I skip the custard powder?
Custard powder is essential for the creamy texture and flavor, but you can experiment with alternatives like cornstarch and vanilla extract.
How long can I store the milkshake?
It's best served fresh, but you can refrigerate the custard milk base for up to 2 days and blend it when ready to serve.
Can I make this milkshake vegan?
Yes, use almond milk or any plant-based milk and skip the ghee-roasted nuts for a vegan version.
What can I use instead of saffron?
You can use a pinch of turmeric for color, but it won't replicate saffron's unique flavor.
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