Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Homemade Almond Milk

Homemade Almond Milk
Badam Paalu

Almonds (Badam) - one cup
Water - 5 cups
Maple syrup - Half cup (or sugar to taste)

Soak almonds in water overnight or for at least four hours.
Drain the water. Rinse the almonds and take them in a blender.
Adding water gradually, puree to smooth.
Pour through a muslin cloth into a big pitcher or bowl to extract milk.
Run the pulp through blender one more time, adding water.
Strain through muslin cloth for milk, and save the pulp to add in curries.
To the almond milk, add maple syrup. Mix with a spoon.
Refrigerate for half an hour. Drink or enjoy with cereal, oatmeal or poha.

For Ugadi, I’ve prepared payasam with almond milk. Smooth, creamy with almond-maple flavor, Payasam naivedyam tasted excellent.

Posted by Indira©Copyrighted in Almonds, Maple Syrup (Wednesday April 9, 2008 at 10:53 am- permalink)

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23 comments for Homemade Almond Milk »

  1. Yummy and healthy.
    I sometimes make this Almond milk for my daughter but add jaggery or honey to it.
    Never thought of making Payasam with this milk though. Good idea.

    Comment by Anjali Damerla — April 9, 2008 @ 11:49 am

  2. What an excellent recipe! Thanks for posting….I might try making it too :)

    Comment by Nabeela — April 9, 2008 @ 11:49 am

  3. Super Indira, never thought this way. A good change from the regular milk shake. Now that we are having tamil new year this year, can implement your method.

    Can you share the recipe almond milk payasam pls?

    Thanks.

    Comment by Rama — April 9, 2008 @ 12:56 pm

  4. HI Indira,
    Very creative. I bet it tasted so nice. Emi vandaru for ugadi? nenu ayite pulihora and kheer chesa, thought to make some mirchi bajji, avi thine tapatike full ayipoyindi. No pachadi, forgot I got vepa puvvu in my freezer.

    cheers
    rajani

    Comment by Rajani — April 9, 2008 @ 1:30 pm

  5. Thanks so much for this post. My husband is going to love this!

    Comment by Jamie — April 9, 2008 @ 3:23 pm

  6. Yummy! This goes into my list of to do recipes along with your rice milk.

    Comment by Anitha — April 9, 2008 @ 4:21 pm

  7. I never thought of making payasam with almond milk. Thanks for the tip.

    Comment by Madhuram — April 9, 2008 @ 6:39 pm

  8. Indira - not sure if you remember me? I was away for a long while, but am trying to start blogging again! :)
    This looks fabulous - the photo is great. Am gonna try making this for my daughter who won’t drink milk in any form! Thanks!

    Comment by Arundathi — April 9, 2008 @ 9:56 pm

  9. Very creative and I could imagine the taste. Should try for my kids soon!

    Comment by Nirmala — April 9, 2008 @ 10:51 pm

  10. Once long time back, someone told me that almond is the remedy for all people who hate milk because it changes the basic taste. I guess what they say is right. This looks yummy.

    Comment by Roma — April 10, 2008 @ 4:39 am

  11. Looks so delicious.

    Comment by Happy Cook — April 10, 2008 @ 5:22 am

  12. Are wah !!! never thought that making almond milk at home can be this easy , or your step by step writing make me fee lthat it is easy .I a msurely gonna try this , as one recipe i have says it should be cooked in almond milk. Thanks a lot Indira for this post. you have always been a great help in my day to day cooking :) .
    (p.s. Hope you get “secret… ” by now )

    Comment by Pooja — April 10, 2008 @ 8:01 am

  13. i luv the idea of using badam milk in payasam…hmmm…sounds just divine….

    Comment by rashmi — April 10, 2008 @ 8:17 am

  14. Ah, Indira! Your blog is wonderful–so beautiful and very delicious-looking. I just wanted to say thanks for all you have posted. I’ve been seeing an Indian man for awhile now and didn’t know anything about Indian cooking before I found this site. Your blog has given us many wonderful meals together. :) The pictures you take of the food you make have really helped me navigate through the confusing world of Indian ingredients and cooking vocabulary. Thank you so much!
    –Elena

    Comment by Elena — April 10, 2008 @ 8:36 am

  15. An excellent recipe Indira! I might try this real soon. I also like the idea of adding the ground almond to curries - will make a good substitute for coconut.

    Comment by Mamatha — April 10, 2008 @ 2:02 pm

  16. Thanks all for your good words on this recipe. Like Roma has written, almond milk is good in place of regular milk and soymilk. and there aren’t any known harmonal effects too.

    రజని, మీ పండగ భోజనము చాలా బాగున్నది. నేను కూడ మామిడికాయ పులిహొర, పాయసం మరియు మిరపకాయ బజ్జిలు చేసా. మాకు ఇక్కడ వేప పువ్వు దొరకదు. ఊగాది పచ్చడి చేయలేదు అందువళ్ళ.

    Hi Arundhati: I remember you. it’s good to see you back to blogging.

    Hi Elena: Glad to read that you find the content at Mahanandi useful. Thank you for your good words.

    Comment by Indira — April 10, 2008 @ 2:23 pm

  17. A doubt, Indira..dont have to peel off the skin?

    Comment by Rama — April 11, 2008 @ 1:06 pm

  18. Skins increase overall goodness of almond milk. Also we have to filter out the pulp to extract the milk. So I chose not to peel the skins. But if you prefer, please go ahead.

    Comment by Indira — April 11, 2008 @ 1:24 pm

  19. i will have to try this. amazing.

    Comment by andreea — April 15, 2008 @ 7:49 am

  20. Blessings! I tried your recipe this weekend and how many ways can I say YUMMY! for the TUMMY!! Thank you for posting this. It was the easiest. I did not peel the skins as they would be strained anyway and figured there must be some sort of nutrients that come from it. Thank you.

    Comment by Hansa Swan Hamsa — June 1, 2008 @ 5:25 pm

  21. HI ,

    In your website all dishes are too good.When ever ,if i have to cook when guests comes,ill see this site and cook.Really all are too fantastic.

    Comment by sanjivani — June 10, 2008 @ 7:50 am

  22. I found this below while reading an article on Almonds. I think this will answer any questions on why the brown coating on almonds should be removed : “Almonds are usually difficult for most people to digest because of an enzyme-inhibiting substance in their brown coating. Soaking or sprouting removes this inhibitor so that the enzymes secreted during digestion can do their job”.

    Comment by Aparna — July 7, 2008 @ 5:16 pm

  23. Hi, I love your photo of making almond milk, and would like to use it for a slideshow I’m creating for people dealing with autism (parents, educators, health practitioners, and adults in the spectrum). I will credit your photo as ‘nandyala.org’ unless you let me know you’d like another credit attached to it.
    Thanks for a great post!

    Comment by Jackie McMillan — February 11, 2013 @ 10:32 pm

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