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Badam Rogan Doodh (Almond Oil Milk)

Badam Rogan Doodh is warm saffron-cardamom milk finished with edible sweet almond oil just before serving.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Badam Rogan Doodh (Almond Oil Milk)

7 mintotal

Prep 2 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active time only; add the almond oil after heating the milk, not while it boils.

Method

  1. In a saucepan, pour the milk and place it on medium heat.

  2. Add the cardamom powder and a few strands of saffron to the milk.

  3. Bring the milk to a gentle boil, stirring occasionally. Let it simmer for a minute until the milk turns slightly yellow from the saffron.

  4. Add the sugar and stir until it dissolves completely. Turn off the heat.

  5. Pour the hot milk evenly into serving mugs.

  6. Add the pure, edible sweet almond oil (Badam Rogan) directly into each mug. Stir gently.

  7. Consume immediately while it is comfortably warm.

How to tell it's done

A warm, smooth, delicately fragrant milk with a slightly rich, oily sheen on the surface.

Getting it right

Tip

Do not boil the almond oil with the milk, as high heat can change its delicate flavor. Always add the oil to the cup right before drinking. Ensure you use 100% pure, edible sweet almond oil, not cosmetic oil.

What to serve it with

Serve warm before bedtime as a rich, comforting winter milk drink.

Common mistakes

The saffron gives colour but no scent.
Crush the strands and steep them in a spoonful of warm milk for a few minutes before they go into the pan. Dropped whole into a full pot, saffron releases very little of itself.

Substitutions

  • Use only almond oil sold as food. Badam rogan is also sold as a cosmetic oil, and those bottles are not meant to be swallowed — check the label says edible. A tablespoon of finely ground blanched almonds stirred in gives a similar richness if you would rather not use oil at all. Any milk works, though whole milk carries the saffron best.

Storing and reheating

Made and drunk warm. It keeps a day in the fridge and can be reheated gently, though the almond oil is best stirred in fresh each time. The oil itself keeps six months in a cool, dark cupboard.