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| Almond Milk Shake |
Ingredients:
- 2 litres full-fat milk
- 50 gm almonds
- 1 tbsp vanilla custard powder
- ½ tsp green cardamom powder
- 4 tbsp sugar
- A few saffron strands
- 2 tbsp almond-pistachio powder
- Chopped pistachios for garnish
Instructions:
Step 1: Boil the Milk
Take 2 litres of full-fat milk in a thick-bottomed kadhai or pot. Add a splash of water before adding milk to prevent sticking. Turn the flame on high and let it come to a boil, stirring occasionally. Keep a glass of cold water nearby—if the milk starts to overflow, pour a little cold water to prevent it.
Step 2: Simmer the Milk
Once it boils, lower the flame to medium and let it simmer for 12–15 minutes until it reduces and thickens. This enhances the flavor of the milkshake.
Step 3: Soak & Grind Almonds
Soak 50 gm almonds in hot water for 30 minutes (or overnight). Peel off the skins easily and grind the almonds with a little boiled milk into a smooth paste.
Step 4: Prepare Custard Mix
From the simmered milk, take a few tablespoons aside and mix it with 1 tbsp vanilla custard powder. Stir well to avoid lumps.
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| Mixing Vanilla Custard Powder |
Step 5: Add Almond Paste
Add the almond paste to the thickened milk and mix well. Let it cook with the milk for a few minutes.
Step 6: Add Custard Mixture
Slowly add the custard mixture while stirring continuously. Do not add it all at once—add in parts to prevent lumps. If needed, mix a little more custard powder with milk and add for extra thickness.
Step 7: Sweeten & Flavor
Add 4 tbsp sugar and mix well. Then add saffron strands for color and aroma. Add ½ tsp green cardamom powder and 2 tbsp almond-pistachio powder for an authentic halwai-style flavor. Stir everything thoroughly.
Step 8: Final Simmer
Keep the flame on medium and simmer for another 3–4 minutes. Cook the shake for a total of around 20 minutes from start to finish until it thickens beautifully. Scrape off the cream from the sides of the pan and mix it back in for extra richness.
Step 9: Cool the Shake
Turn off the flame and transfer the shake into a bowl. To cool it quickly, place the bowl over another vessel filled with ice water. Stir occasionally with a ladle to bring the temperature down faster.
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| Cooling with Ice water |
Step 10: Chill & Serve
Once cooled, refrigerate for 1 hour. Serve chilled, garnished with chopped almonds and pistachios for that halwai-style touch.
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| Almond milk shake it’s ready to Serve |
Tips:
- Use full-fat milk for the richest taste and texture.
- Adjust sugar and cardamom to suit your taste.
- You can store this shake in the fridge for up to 2–3 days.
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