Try this badam milkshake recipe with custard powder, It is a cooling drink with the crunch of almonds, the flavor of saffron, cardamom, almonds, and vanilla custard powder.
There are many street vendors selling badam milkshakes and kulfi. I hope that my Indian readers have tried this because you can find this cold badam milkshake anywhere in India. If you haven’t tried then make sure to try it and then try my milkshake recipe because it tastes the same!
Food street vendors or restaurants are my inspiration, I always try to recreate the same dishes. I find them very talented and creative,, Do you feel the same??
You should try this cold badam milkshake this summer because it is very easy to make and requires a few basic ingredients.
How to make badam milkshake
Add 1/4 cup milk, soaked, and peeled almonds to a grinding jar. Grind it until a smooth paste is formed. Keep it aside.
In a deep bottom pan or kadhai add full-fat milk, saffron strands, cardamom powder, and almond paste.
Stir it well.
Then add custard powder and milk mixture to it and keep stirring so that no lumps are formed.
Cook the milk at low flame until it gets 4-5 boils. Make sure to stir it more often so that it doesn’t burn from the bottom.
Once it gets 4-5 boils then add khaand (unrefined sugar) or white sugar, sliced soaked almonds, and yellow food color (optional).
Note- I have used khaand in this recipe which is unrefined and less sweet
Cook it for another 10-15 minutes at low to medium flame. Turn off the flame and let it come to normal room temperature, keep the badam milkshake or almond milkshake in the refrigerator and serve it chilled.
If you wish you can top it with sliced almonds, tutti-frutti, or vanilla ice cream.
Top tips
- Use full-fat milk to make a badam milkshake.
- Grind almond milk paste until smooth there should be no chunks left in it.
- You can add sliced pistachios and cashews with almonds.
- You can adjust the sweetness by increasing or decreasing the amount of sugar as per your taste.
- Badam milkshake will become thick once it comes to normal room temperature.
- You can serve it warm or chilled but it tastes very nice when served chilled.
- You can store it in the refrigerator for 1-2 days.
FAQs
Badam milkshake is made with full-fat milk which is flavored with badam paste, saffron, and cardamom. On every sip, there will be the crunch of sliced almonds and a blast of flavor.
It is very refreshing and delicious.
Can I use cornflour instead of custard powder?
Yes, you can use cornflour or vanilla custard powder.
Other recipes you might like
Badam milkshake recipe with custard powder|Cold badam shake recipe
Try this badam milkshake recipe with custard powder, It is a cooling drink with the crunch of almonds, the flavor of saffron, cardamom, almonds, and vanilla custard powder.
Ingredients
- 20 soaked and peeled Almonds
- 1 Litre Milk
- Kesar strands
- 1/4 teaspoon cardamom powder
- 3 teaspoon custard powder
- 6 tablespoon khaand (unrefined suagr)
- 15 thinly sliced almonds
- Pinch of yellow food colour
Instructions
- Add 1/4 cup milk, soaked, and peeled almonds to a grinding jar. Grind it until a smooth paste is formed. Keep it aside.
- In a deep bottom pan or kadhai add 1 litre full-fat milk, saffron/kesar strands, 1/4 teaspoon cardamom powder, and almond paste.
- Stir it well.
- Then add 3 teaspoons of custard powder and milk mixture to it and keep stirring so that no lumps are formed.
- Cook the milk at low flame until it gets 4-5 boils. Make sure to stir it more often so that it doesn't burn from the bottom.
- Once it gets 4-5 boils then add 6 tablespoons of khaand (unrefined sugar) or white sugar, sliced soaked almonds, and yellow food color (optional).,
- Note- I have used khaand in this recipe which is unrefined and less sweet if you're using regular sugar then decrease the quantity.
- Cook it for another 10-15 minutes at low to medium flame. Turn off the flame and let it come to normal room temperature, keep the badam milkshake or almond milkshake in the refrigerator and serve it chilled.
- If you wish you can top it with sliced almonds, tutti-frutti, or vanilla ice cream.
Notes
- Use full-fat milk to make a badam milkshake.
- Grind almond milk paste until smooth there should be no chunks left in it.
- You can add sliced pistachios and cashews with almonds.
- You can adjust the sweetness by increasing or decreasing the amount of sugar as per your taste.
- Badam milkshake will become thick once it comes to normal room temperature.
- You can serve it warm or chilled but it tastes very nice when served chilled.
- You can store it in the refrigerator for 1-2 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 68gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 13mgSodium: 90mgCarbohydrates: 45gFiber: 39gSugar: 28gProtein: 82g
All information presented is intended for informational purposes only.
If you have tried this Badam milkshake recipe with custard powder or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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