Almond Milk, How To Make It?
Badam Ka Doodh
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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