Kesar Badam milk bombs is a delicious healthy Indian twist to the chocolate bombs which is great for immunity. Drop these bombs in hot milk and you will get milk which is filled with chopped nuts and a delicious saffron flavor with all the nutritional value of turmeric. These bombs will give you a better version of haldi badam doodh (golden milk). It is a fun way to make your children have this nutritious drink and even more fun to make it. These even make great gifts!

Happy Cooking!

Servings: 12-14 small spheres or 6 medium

Prep Time: 15 mins

Cooling time: 20 mins

Total Time: 30 mins

Ingredients:  

• 1 1/4 cup White chocolate wafer

• 3/4 cup Soaked almonds chopped

• 1/4 cup Unsalted pistachio chopped

• 1/2 tsp Turmeric

• 1.5 tsp Saffron powder or 10-15 saffron strands with 1/2 tsp sugar

• 6-8 tbsp Powdered sugar

• 12- 15 Saffron strands for garnish Optional

• Milk for serving - 3/4 cup for each small sphere

Directions: 

1. Melt white chocolate in a double boiler or in a microwave. If in a microwave melt it for 1 min and stir and then in 20 sec intervals stirring in between each.

2. Spoon the melted chocolate into your mould and spread it out throughout the sphere. It should be well coated.

3. Place a cling wrap & Flip it over and remove excess chocolate. Squeeze out the cling wrap to get the excess chocolate.

4. Using a knife, clean out the edges of the mould. This helps it unmold it cleanly.

5. Let it chill in the fridge for 10 mins till set.

6. Mix together the saffron powder and turmeric and powdered sugar.

7. If you do not have saffron powder- add saffron strands to a mortar with 1/2 tsp sugar and using a pestle grind it to a fine powder, it will be slightly pink. Make sure there is no liquid in it.

8. Mix the nuts together. Add the saffron powder mixture and mix till combined.

9. Carefully un-mould the chocolate spheres when set.

10. Fill half of them with the nut mixture al the way and press done tightly.

11. Heat a pan and carefully warm up the edges of the empty spheres. You want it to melt slightly which will melt the edges and will act as the glue to stick the spheres together.

12. Place the heated edge of the sphere over the filled sphere edge. Press down slightly to help seal it. Let it set for 1-2 mins in the fridge.

13. Pipe some of the melted chocolate over the balls and sprinkle some nuts and a few strands of saffron over it to garnish. Make sure to do this quickly so that it sticks to the melted chocolate.

14. They are ready!

15. When ready to serve, heat 3/4th cup of milk (for the smaller spheres). Pour milk in a cup. Drop the badam kesar bombs in the hot milk and let it melt. Stir!

Notes/Tips:

• Do not make the chocolate sphere too thick.

• Make sure the almonds and pistachios are well chopped.

• If you do not have saffron powder there are instructions in the recipe and video how to make it.

• If you are making larger spheres you will need to fill more, but not all the way up to one sphere. You can drop it more milk.

• Make sure the chocolate spheres are set before unmolding.

• Make sure your milk is warm so that the chocolate shell melts.

• These store well in a cool dark space or in the fridge if it is warm out.