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paganum



Almond Milk, How To Make It?
Badam Ka Doodh

Chawli Devi Gupta, Maaji, Mamta's grandmother

Note from Mamta: My father was in a transferable job, so we moved around northern India quite a lot. He sometimes kept a cow or a water buffalo for family's milk needs, when he had the staff and facilities. At other times, we had many different milkmen who delivered fresh milk morning and evening. Whenever our grandmother, our beloved Maaji, was staying with us and when she was not sure about the Doodh-valla, the milkman, she would make milk for herself from almonds or white melon seeds. She collected, washed, dried and peeled melon seeds throughout the summer. She peeled the seeds, one by one, by cracking them open with a self made bamboo tweezer. She made many Indian sweets, and of course milk, from these seeds. Se ground the seeds/almonds on the traditional, stone Sill-batta. Makes approximately 1 1/2 litre.

Having tasted a few ready-made, shop bought almond milks, home made wins hands down in taste and freshness. Shop bought one is tasteless. Home made one tastes like almonds, as it should.

For making melon seeds milk, use the same recipe.

Recipe edited 16/01/2018

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Ingredients

1 cup almonds , approximately 150 gm
1 litre water. Add more, as needed

Instructions

1.Wash and soak almonds in water for 8 to 12 hours, or overnight.
2.Rinse the almonds well in several changes of water.
3.Making milk from unpeeled almonds:
4.Put the almonds in a blender with approximately 750 ml. water.
5.Blend for a couple of minutes until quite smooth. Make sure that no grain remains.
6.Drain through a fine sieve and gently press the milk through using a round ladle or large spoon.
7.Re-blend the leftover pulp with a cup or two more of water, to remove every last bit of milk out.
8.Strain again. You can either add the husk to chapatti/Bread dough or soups etc. or discard it.
9.If the milk looks too thick, you can add a little more water.
10.Refrigerate milk. Stir well before each use. It will last for 2-3 days
11.Making milk from peeled almonds: Peeled almonds grind a little faster and will not require to be sieved. My GM, our Maaji, used to peel them, before grinding them on a Sill-Batta, see last photo.
12.To loosen the skin, heat the almonds (almonds +water) in a microwave oven for 3-4 minutes on full power. Alternatively, bring to boil and simmer for a couple of minutes.
13.Allow to cool until hand warm. Rub vigorously to loosen the skin. The skins will float to the top. Remove skins and discard. You will have to repeat the process a few times to get all the almonds peeled.
14.Drain water off.
15.Put the almonds in a blender with approximately 750 ml. water.
16.Blend for a couple of minutes until quite smooth.
17.Refrigerate milk. Stir well before each use. It will last for 2-3 days.

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