Badam Shake is a rich, creamy, and refreshing Indian almond milkshake made with soaked almonds, milk, vanilla custard powder, sugar, saffron, cardamom, and dry fruits. This homemade badam shake has a thick and creamy texture and tastes just like the delicious almond shakes served at Indian restaurants and juice shops.
On a hot summer day, a chilled glass of homemade Badam Shake is a perfect treat. The best part is that this recipe is quite simple to make at home and does not require much preparation once the almonds are soaked.
- Rich, creamy, and refreshing
- Tastes like a market-style badam shake
- Made with easily available ingredients
- Soaked almonds give it a delicious nutty flavor
- Custard powder gives the shake a thick and creamy texture
- Saffron and cardamom add a wonderful Indian flavor
- Perfect for summer parties, special occasions, and festive gatherings
- Can be topped with vanilla ice cream and dry fruits for a restaurant-style presentation
For the Badam Shake
- ½ cup almonds
- 1 liter milk
- 2 tablespoons vanilla custard powder
- ¾ cup sugar
- ¼ teaspoon cardamom powder
- A pinch of saffron
- Chopped dry fruits, as required
- Vanilla ice cream, as required
Step 1 - Soak and Peel the Almonds
- Firstly take ½ cup almonds and soak them overnight.
- Next day, drain the water and peel the skin from the almonds.
- Add the peeled almonds to a blender. Add a little water or milk and blend until you get a smooth and fine almond paste. Keep the almond paste aside.
Step 2 - Prepare the Custard Mixture
- Take a small bowl and add 2 tablespoons vanilla custard powder.
- Add about ½ cup cold milk and mix thoroughly.
- Make sure there are no lumps in the custard mixture. Custard powder tends to settle at the bottom, so whisk it well before adding it to the hot milk.
Step 3 - Heat the Milk
- Pour 1 liter of milk into a heavy-bottomed pan and place it over high heat. Bring the milk to a boil.
- Once the milk comes to a boil, reduce the heat to medium.
- Add ¾ cup sugar and stir until the sugar dissolves.
Step 4 - Add the Custard Mixture
- Before adding the custard mixture to the milk, stir it once again.
- Slowly pour the custard mixture into the hot milk while continuously stirring with a ladle or whisk.
- Keep stirring continuously because the mixture can stick to the bottom of the pan or form lumps.
- Cook until the milk mixture starts to thicken
Step 5 - Add Almonds, Saffron, and Dry Fruits
- Now add a pinch of saffron. Add the chopped cashews, almonds, pistachios, or other dry fruits of your choice.
- Next, add the prepared almond paste.
- Mix everything well so the almond paste blends evenly into the milk.
Step 6 - Cook Until Creamy
- Cook the mixture on low heat for about 7–8 minutes, stirring frequently. The milk will gradually become thicker and creamier.
- Finally, add ¼ teaspoon cardamom powder and mix well. Turn off the heat.
Step 7 - Cool and Chill
- Allow the badam shake mixture to cool completely at room temperature.
- Let it cool for approximately 3–4 hours, then transfer it to the refrigerator and chill thoroughly.
- Once chilled, give it a good stir before serving.
Pour the chilled badam shake into serving glasses. For a delicious market-style presentation, add a scoop of vanilla ice cream on top. Garnish with chopped dry fruits and tutti frutti. Serve immediately and enjoy this rich, creamy, chilled Badam Shake.
Soak the almonds overnight:
Overnight soaking softens the almonds and makes it easier to blend them into a smooth paste.
Blend the almonds very finely:
A smooth almond paste gives the shake a much better texture. Add a little milk or water while blending if required.
Mix the custard powder properly:
Always mix custard powder with cold milk before adding it to hot milk. This helps prevent lumps.
Keep stirring:
Once the custard mixture is added, stir continuously, especially around the bottom of the pan, to prevent the milk from sticking.
Cook on low heat:
After adding the almond paste and custard mixture, cooking on low heat helps develop a smooth and creamy consistency.
Chill it well:
The shake becomes thicker and more refreshing after refrigeration.
For a restaurant-style finish:
Top each glass with vanilla ice cream, chopped almonds, pistachios, cashews, and a little tutti frutti.
Badam Shake Recipe
Ingredients
- 1/2 cup Almonds soakedovernight and peeled
- 1 ltr Milk
- 2 tbsp Vanilla custard powder
- 3/4 cup Sugar
- 1/4 tsp Cardamom powder
- a pinch Saffron
- Chopped almonds, cashews, and pistachios, as required
- Vanilla ice cream, for serving
- Tutti frutti, for garnish
Instructions
- Soak the almonds overnight. Drain, peel, and blend them with a little milk or water to make a smooth paste.
- In a bowl, mix 2 tablespoons vanilla custard powder with ½ cup cold milk. Whisk well to remove all lumps.
- Heat 1 liter milk in a heavy-bottomed pan and bring it to a boil.
- Reduce the heat to medium and add ¾ cup sugar. Stir until dissolved.
- Stir the custard mixture again and slowly add it to the hot milk while continuously stirring.
- Keep stirring and cook until the milk starts to thicken.
- Add saffron, chopped dry fruits, and the prepared almond paste
- Mix well and cook on low heat for 7–8 minutes, stirring frequently.
- Add ¼ teaspoon cardamom powder and mix well.
- Turn off the heat and allow the mixture to cool completely.
- Refrigerate for 3–4 hours until thoroughly chilled.
- Pour into serving glasses and top with vanilla ice cream.
- Garnish with chopped dry fruits and tutti frutti. Serve chilled.
Video
Notes
- Soaking the almonds overnight makes them softer and easier to blend.
- Always dissolve custard powder in cold milk before adding it to hot milk.
- Stir continuously after adding the custard mixture to prevent lumps and sticking.
- The shake will become thicker after chilling.
- Add chilled milk if you prefer a thinner consistency.
- Vanilla ice cream and dry fruit garnish are optional but give the shake a delicious market-style finish.
Yes. You can make badam shake without custard powder, but the custard powder helps give this recipe its thick, creamy texture.
Yes, but the final texture and richness will be different. For the creamy, traditional-style version, full-fat dairy milk works best.
Yes, almond powder can be used, although freshly soaked and blended almonds give the shake a richer and more natural almond flavor.
Because this recipe contains milk and other fresh ingredients, it is best enjoyed fresh and kept refrigerated. Store it in a clean, airtight container and consume it promptly.
The shake naturally becomes thicker as it cools because of the custard powder and almond paste. If it becomes too thick, add a little chilled milk and mix well before serving.
This recipe is best served chilled. Refrigerating it for a few hours gives it a thicker and more refreshing consistency.
