While DD does not complain DD2 does not seem like the smell or taste of plain milk. She drowns the smell out with Ovaltine. The body requires Calcium and a glass of milk supplies about 1/3 of that requirement. If milk is not your thing a few of the food items that might help in getting your dose of Calcium are - Spinach, Collard Greens, Salmon with small bones or white beans. Here is a an article in the Washington Post about Cow's Milk and alternatives.
While as adults it is probably good thing to avoid milk I am not sure that active kids avoiding drinking milk is necessarily a good thing. I noticed these small cans of MTR badam milk at the Indian store and bought a couple of those and the kids seemed happy drinking those up without any problem. Making badam milk is not that big a deal and I wouldn't mind having some of that either ;) so decided to make some.
I let the milk thicken a bit which increases the taste quotient but that is not a required step. A quick badam milk should perhaps take half the time specified here.
|Heat water in a sauce pan till it comes to a boil, turn off the heat, soak the almonds for about 5 minutes. Remove the skin by pressing between your finger tips.|
|Heat milk in a thick bottomed pan, while that is happening get the almond paste ready.|
|Blend the almonds to a paste. Add a couple of tbsp of milk to the saffron in a small cup and let it steep.|
|Add the blended paste to the milk that has been boiling for about 20 minutes and mix so there are no lumps. Add the saffron milk.|
|Add a tbsp of sugar to the cardamom pods and powder.|
|Finally add sugar and let it boil for another 5-10 minutes and turn off the heat.|
Badam Kheer - Milk
Preparation Time:10 minutes
Cooking Time:25 - 30 minutes
- 1 cup of raw almonds
- 3 cups of milk (I used whole milk, any milk should be fine)
- 3 cardamom pods
- 1 tsp of saffron threads
- 1 cup of raw sugar
- Add milk to a thick bottomed pan and in medium low flame heat the milk. Add a steel spoon to the pot (this is a trick my grandma used to do to prevent milk from sticking to the bottom) and stir at regular intervals. Boil the milk for about 15-20 minutes or so.
- While the milk is heating heat a sauce pan of water and when it comes to a boil turn off the heat and add the raw almonds to it. In about 5 minutes or so it should be easy to peel of the skin.
- Add a couple of spoons of the hot milk to the peeled almonds and blend to a smooth paste.
- Add a tbsp of sugar to the cardamom pods and powder them using a coffee grinder or blender.
- In a small cup add a few tbsp of milk and the saffron strands and let it steep for a few minutes.
- Add the blended almond paste and mix it into the milk so there are no lumps.
- Add the saffron milk to the boiling milk, followed by cardamom powder and sugar. Mix well and let it slowly boil for another 5-10 minutes. Turn off the heat.Badam milk can be served warm or chilled.
Like what you are reading? Subscribe!