Indian Badam “Milk”
This is a rather simplified version of an Awadhi region (Northern India) recipe that requires soaking almonds in hot water for 45 minutes, then removing the skins. It’s a bit of a project, but if you want the truly authentic experience perhaps divide the recipe into two activities. You can prepare the almonds the day before or earlier in the day if you’d like.
- 1 cup almonds
- 1 cup pistachios, shelled
- 3 cups almond milk
- 4 teaspoons sugar
- 2/3 teaspoon green cardamom powder
- 1/8 teaspoon turmeric
- Optional: saffron strands
In a food processor, grind together the almonds, pistachios, and 1/2 cup almond milk to make a smooth paste. Add the remaining ingredients with the exception of the saffron, continue to blend until the almond and pistachio paste is non-granular. Serve chilled or hot and garnish with a few strands of saffron.
Nearly every Indian kitchen employs a number of colorful herbs, spices, and seasoning blends to create the unique flavors found in Indian cuisine. Masala Dabba is the name of a circular spice box that contains the foundational spices used in most dishes. The assortment of spices included in the box varies not only from region to region, but also from family to family. Commonly used spices include: mustard, chili, garam masala, cumin, fenugreek, a variety of masalas, and ajwain.