I have a sneaking suspicion that PreeOccupied will no longer remain just a food blog. At least not for the next few months.
May I warn you not to be totally surprised if one day all you see on this space are details about a pregnant woman’s diet and food habits, not to mention her aversions towards anything that can be eaten. Or drunk.
I have never been fond of milk. Surprise, surprise.
If you ever meet my Mum she would tell you horror stories about a certain four-year-old deliberately toppling her glass of milk almost every day during breakfast. Or get all teary-eyed and gurgle the milk out without any effort.
That same four-year-old brat has grown up to be in her first trimester now, and all she sees are people breathing down her neck to drink milk. She is pretty sure there will be no escaping this time, and has finally become a very consenting mom-to-be, drinking the recommended quota of milk. But in her own way!
Ingredients for Badam Milk are:
1 liter milk
Handful of almonds
Handful of cashew nuts
Handful of pistachios
4-5 green cardamoms
Pinch of saffron strands
In a mortar and pestle coarsely crush the nuts and the cardamoms all together. Add them to the milk and cook for 5-6 minutes more. Add sugar to taste. Let the milk cool down completely before chilling it for 4-5 hours. Give it a good stir and serve chilled.
The Badam Milk makes a wholesome, healthy and high on protein and vitamin drink, especially for pregnant women who need that extra ounce of everything! Not to mention the natural benefits of milk. The nuts, cardamom and saffron pack in a whole lot of taste and flavor and makes it more desirable even among stubborn adults like me.