This recipe idea is from my husband. Badam (almond) milk is a very popular drink in my region. There are different versions of this drink. Usually the milk will be very thick with all the nuts and cream with a hint of cardamom flavor. I had a craving for this milk today, so I went in for a lighter version of badam milk using fat-free milk and Splenda instead of sugar. As I was blending this, my husband joined in and threw in some dried figs to the milk and hence the name “almond and fig milk”. This was really sweet, kind of a dessert for us after dinner. Here is my low-calorie, fiber-rich badam milk.
1. Almonds, ¼ cup.
2. Dried figs, ¼ cup.
3. Cardamom seeds, 2.
4. Fat-free milk, 2 cups. (Almond milk or soy milk can also be used here).
5. Sugar or any sweetener of choice, 2 tablespoons.
Soak the almonds for 3-4 hours and remove the skin. Crush the cardamom coarsely. Add all the ingredients in a blender and blend everything to a smooth mixture. This can be served as it is. To serve the milk hot, transfer the contents to a pot and cook for a few minutes until it comes to a boil. Once the milk comes to a boil, reduce the flame and let it simmer for a few more minutes and serve.
I am sending this to “Think beyond the usual - fruits” event organized by Nithu Bala
These are my other entries for the event:
Onion and cranberry chutney