Badam Doodh Bombs (Almond Milk Bombs)
This Diwali, make a “dhamaka” with these Badam Milk Bombs! They will add a wow factor to your celebration and impress your family & friends. After a day of festivities, sip on a cosy hot cup of almond milk. The Badam Milk Bombs also make pretty, unique and thoughtful DIY gifts for any occasion.
I made them in two flavors - Haldi Badam and Kesar Badam. I have shared my Badam Milk Masala recipe below. Since the shells are made of (sweetened) white chocolate compound, it is best to use an unsweetened badam milk masala to fill them or the milk can get a bit too sweet. My badam milk masala recipe contains no sugar. That way, it is easier to control the amount of sweetness to one’s liking. Everyone at home enjoyed the badam milk. : )
Recipes
Badam Doodh Bombs
(Makes 6)
Ingredients
400 gms white chocolate compound, finely chopped (I used Van Leer)
6 heaped tbsp homemade badam milk masala (recipe below)
2 tsp chopped almonds
1 tbsp dried rose petals
Few saffron strands
Chopped almonds, dried rose petals, saffron strands and pistachio dust, to decorate
Method
Wipe the cavities of the silicone molds well with a piece of soft cotton cloth (this will ensure the chocolate gets a nice sheen).
Melt the white chocolate in a microwave or over a double-boiler. Stir well to mix.
Use the back of a teaspoon or a small pastry brush to brush the chocolate evenly into the cavities. Place the molds in the freezer for 2-3 minutes for the chocolate to harden.
Remove them from the freezer and repeat the entire process, making sure to coat the upper rims of the molds well. Also patch up any holes or weak spots. Place the molds in the freezer again for 3-4 minutes.
Remove the molds from the freezer. Gently ease the white chocolate shells out of the molds and place them on a parchment-lined plate or tray.
Set three white chocolate shells aside. Fill each of them with a heaped tablespoon of badam milk masala, 1/2 teaspoon of chopped almonds, some rose petals and a few saffron strands.
Melt some white chocolate and brush it along the top rim of each filled shell. Cover with the remaining shells, making sure to seal any openings with white chocolate.
Drizzle some melted white chocolate over the top of each milk bomb and decorate with chopped almonds, dried rose petals, saffron strands and pistachio dust.
Place each bomb inside a paper muffin liner and store in an airtight container.
To make the badam milk, remove the badam milk bomb from the liner and place it inside a wide cup. Pour a cup of boiling milk over it. As it “melts-in-the-milk,” stir until the white chocolate shell dissolves. Sweeten to taste with any sweetener of your choice (if needed) and enjoy!
Badam Doodh Masala
(Makes 3/4 cup which is enough for about 12 cups of milk)
Ingredients
1/2 cup blanched almond flour
1/4 cup cashews
2 tsp ground green cardamom
1 1/2 tsp saffron strands
2 tsp dried rose petals (food grade)
1/4 tsp finely ground black pepper
1/8 tsp finely grated nutmeg
Method
In a small pan, lightly roast the cashews over medium-low heat until they start to change color. Turn off the heat and transfer them to a plate to cool completely. In the same pan, add the dried rose petals and saffron and stir. They will crisp up in the residual heat. Transfer them onto the plate next to the cashews.
Once the cashews are completely cool, combine all the ingredients in a spice/coffee blender and pulse a few times until finely ground.
Store the badam milk masala in a glass jar in the refrigerator for up to a month.
Add a heaped tablespoonful of the masala to a glass of boiling milk, add any sweetener of choice to taste and sip.
Note: I have added the spices in the ratio I like. Feel free to increase/decrease the spices as per your preference.
