Food & dining

Recipe: Badam ka sharbat (almond-saffron milk)

Badam ka sharbat (almond-saffron milk)
Aram Boghosian for The Boston Globe
Badam ka sharbat (almond-saffron milk)

Makes 3 cups or enough to serve 6

At iftar, the meal that breaks the Ramadan fast, Farah Abbas of Belmont serves this golden-colored, cooling milk infused with saffron and almonds.

3cups whole milk
¼cup skinned whole or slivered almonds, finely ground
¼cup sugar
1tablespoon melon seeds (from an Indian market, optional)
1teaspoon saffron threads, ground in a mortar or with the back of a teaspoon

1. In a saucepan over medium heat, combine the milk, almonds, sugar, melon seeds, and saffron threads.

2. Heat, stirring, just until the milk is scalded; it should not boil.


3. Pour the milk into a heatproof pitcher and leave to cool. Cover and refrigerate until cold. Stir before pouring into cups. Sheryl Julian. Adapted from Farah Abbas

Sheryl Julian can be reached at Follow her on Twitter @sheryljulian.