By Garima Johar
June 30, 2026
Having a glass of milk spiced with kesar and almonds makes a classic serving of masala doodh that’s perfect for rainy season. You can have it before going to sleep or feel an itch in your throat.
2 cups milk 10-12 almonds 8-10 saffron strands 2 tablespoons sugar 1/4 teaspoon cardamom powder A pinch of turmeric powder (optional) Chopped almonds for garnish
Soak and peel the almonds. Blend them with a little milk into a paste.
Heat the remaining and add the almond paste. Simmer for about 5 minutes.
Mix in saffron strands, cardamom powder, sugar, and turmeric powder.
After cooking for another 5 minutes, pour the kesar badam milk into glasses.
Garnish with chopped almonds and serve it warm.