Monday, 7 April 2014

Badam ka harira/ Badam milk

Badam ka harira is made mostly during Ramzan in my house. After a whole day of fasting, a glassful of this badam milk re-energises you. During hot summers, you can make this for your kids and also for yourself. You can have it warm or cold. I love cold badam milk. I make this and refrigerate for at least 1 hour.  If you don't have that much time, all you have to do is add a cube of ice into your glass. This is also good for pregnant and lactating mothers.

Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 4


Almonds/ Badam, soaked and peeled: 10
Wheat flour: 1 tbsp
Rice: 1 tbsp
Poppy seeds: 1 tsp
Milk: 250 ml
Cardamom powder: 1/2 tsp
Sugar: 4 tbsp
Ghee: 1 tsp
Watermelon seeds: 1 tsp


  1. Soak almonds, rice for 4-5 hrs.
  2. In a blender, make a paste of almonds, rice, poppy seeds by adding milk/ water. 
  3. Transfer the paste to a bowl and add wheat flour. Mix well so that there are no lumps.
  4. Fry watermelon seeds in ghee till they turn golden brown and keep aside. 
  5. Boil milk in a deep bottomed vessel and add cardamom powder. 
  6. Lower the flame and add the almond paste. Stir continuously to prevent lumps. 
  7. Milk becomes little thick, add sugar and cook for a minute.
  8. Garnish with watermelon seeds and serve hot/ cold. 
  • Garnish with dry fruits of your choice. 
  • You can use honey instead of sugar. 
Linking this to PrachiGayatri's cookspotBuelah Arun

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