Almond Shake | Badam Shake | How to Make Badam Shake
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Thick, tasty, cool Almond Shake is one of the most popular summer drinks for Indians. The thick drink, laced with Saffron and garnished with soaked Almond chips is a drink that you can gulp down by glasses.
There is a small difference between Almond Milk and Almond Shake.Almond Milk is a little thinner in consistency and has Milk Sugar Saffron or Cardamom Powder added. In Almond Shake, Almond paste is augmented by Custard Powder for more thickness.
Almond Shake is a popular street food recipe. In fact, Almond Shake should have some Castor powder added too but the street food version has custard powder and Almond chips. I am making a healthy, street-food style recipe.
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Tips
Almond:
- Peel the soaked Almonds and make a smooth paste with Milk. You could use Almonds soaked overnight or for two hours in hot water.
Saffron:
- Saffron gives a nice fragrance to the Almond Shake. But, if you don’t have it, use some Cardamom Powder and a pinch of Yellow food colour.
Cool it like this to make it tasty:
- If the Almond Shake is kept in the deep freeze for 2-3 hours, more than half of it will turn into ice. Then blend on high speed so that you get chilled Almond Shake. It is tastier this way. But you could just cool it in the fridge too.
Soaked Almond Chips/Crumbs:
- When you serve Almond Shake, add some Almond chips at the bottom. Add a lot of chips so that they taste nice while you drink the Shake.
Sugar:
- If you don’t like Sugar, you can melt Jaggery, strain it and mix in the Milk. Or add a dash of Honey at the end.
Almond Shake | Badam Shake | How to Make Badam Shake - Recipe Video
Almond Shake | Badam Shake | How to Make Badam Shake
Prep Time 2 mins- Soaking Time 1 hr
- Resting Time 2 hrs
- Total Time 3 hrs 2 mins
Servings 5
Ingredients
- 50 gms Almonds
- 1 liter Milk
- 1/3 cup Sugar
- 3 tbsp Saffron Water
- Yellow Food Color – One drop (optional)
- 2 tsp Custard Powder
Instructions
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Soak Almonds in hot Water, peel and make a smooth paste with 200ml Milk.
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Boil Milk, add Almond paste and boil some more on a medium flame.
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Add Vanilla flavoured Custard Powder to ¼ cup of Milk and mix and set aside.
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In the Almond paste, add Sugar, Saffron Water, Custard Powder and Milk and a pinch of colour and let it boil until it becomes as thick as Sambar.
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Keep the thick Almond Shake in the freezer for two hours. Remove and blend on high speed for 30-40 seconds.
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Add 2 tsp Almond chips to the serving glass and fill with Almond Shake. Garnish with another tea spoon of Almond chips and serve.
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