Can I Soak Badam Pisin in Milk? The Complete Guide to Proper Preparation

January 4, 2026 •

4 min read

Did you know that badam pisin has been used in traditional Indian medicine for centuries as a natural coolant? While many wonder, "can I soak badam pisin in milk," the correct method is to first soak it in water to achieve the perfect jelly-like texture before adding it to milk for a refreshing and healthy drink.

Quick Summary

Learn the traditional method of soaking badam pisin in water, not milk, to create a perfect jelly. This guide explains how to combine the prepared jelly with milk, outlining the health benefits and proper preparation for a perfect summer beverage.

Key Points

Always Soak in Water: For proper expansion, badam pisin must be soaked in water, not milk, for 6-8 hours or overnight.
Rinse Before Soaking: Clean the badam pisin thoroughly under cold water to remove any impurities before soaking.
Combine with Milk Later: The soft, transparent jelly is added to chilled or warm milk after it has been fully hydrated.
Natural Coolant: Badam pisin is renowned for its cooling properties and helps to regulate body temperature.
Digestive Aid: Its high fiber content helps soothe the gut and alleviate issues like acidity and constipation.
Consumption in Moderation: Excess consumption can cause bloating or digestive issues, so stick to a small, recommended portion.

Understanding Badam Pisin: A Natural Wonder

Badam pisin, also known as almond gum or gond katira, is a natural, edible gum resin derived from the sweet almond tree (Prunus dulcis). It comes in the form of hard, crystalline, pale-yellow droplets or tears. This unique resin is celebrated for its cooling properties and numerous health benefits, making it a popular ingredient in traditional Indian beverages like Jigarthanda and falooda. Its ability to swell into a soft, jelly-like substance when rehydrated is what makes it a prized addition to many drinks and desserts.

The Correct Method: Water First, Milk Second

The most crucial step in preparing badam pisin is proper rehydration, and the search results are unanimous: you must soak badam pisin in water, not milk. Attempting to soak it directly in milk is ineffective for several reasons. First, the gum will not expand properly, resulting in a clumpy and undesirable texture. Second, milk is a perishable medium, and soaking the gum in it for the required 6 to 8 hours or overnight would be unhygienic and lead to spoilage. By soaking it in water, the gum fully absorbs the liquid and transforms into a clear, tasteless, and odorless jelly that is then perfectly prepared to be mixed into milk or any other drink.

Step-by-Step Guide to Preparing Badam Pisin for Milk

Follow these simple steps for a flawless badam pisin milk every time:

Rinse the Gum: Start with a small piece of badam pisin (1-2 teaspoons). Rinse it gently under cold water to remove any dust or impurities.
Soak in Water: Place the cleaned gum in a bowl and cover it generously with cold water. Since the gum expands 10-15 times its original size, use ample water (e.g., 1-2 teaspoons of gum in 1 cup of water).
Wait for Expansion: Cover the bowl and let it soak overnight or for at least 6-8 hours.
Strain Excess Water: By morning, the gum will have turned into a soft, transparent jelly. Use a strainer to drain any excess water.
Prepare Your Drink: In a serving glass, add the desired amount of soaked badam pisin jelly.
Add Milk and Flavor: Pour chilled or room-temperature milk over the jelly. You can add sweeteners like sugar, jaggery, or honey and flavorings such as rose syrup or cardamom powder.
Stir and Serve: Stir well to combine all ingredients and enjoy immediately.

Health Benefits of Badam Pisin with Milk

Combining soaked badam pisin with milk offers a powerful and nourishing beverage with multiple benefits:

Enhances Bone Health: Badam pisin is a natural source of minerals like calcium and magnesium, which are essential for strong bones and joints. When consumed with milk, a well-known source of calcium, it creates a powerhouse drink for bone health.
Natural Body Coolant: For centuries, badam pisin has been used to combat body heat during hot weather. Its combination with milk provides a refreshing and soothing effect, helping to lower internal body temperature.
Supports Digestive Health: The soluble fiber in badam pisin acts as a soothing agent for the gut. It can help relieve issues like constipation, acidity, and bloating.
Aids in Weight Management: The high fiber content of badam pisin expands in the stomach, promoting a feeling of fullness and reducing cravings. When paired with low-fat milk, it becomes a filling, low-calorie option for managing weight.
Boosts Immunity: With its antioxidant and anti-inflammatory properties, badam pisin can help strengthen the immune system and protect against seasonal illnesses.

Comparison: Soaking in Water vs. Soaking Directly in Milk


Feature	Badam Pisin Soaked in Water	Badam Pisin Soaked Directly in Milk
Expansion	Expands fully into a soft, clear, jelly-like consistency.	Ineffective; does not swell properly and can result in clumps.
Hygiene & Spoilage	Storable in the fridge for 3-4 days after soaking.	Not recommended due to milk's perishable nature; prone to spoilage.
Taste & Texture	Neutral taste and soft, jelly texture that adapts to the final drink.	Can create an off-putting, grainy, or mushy texture.
Versatility	The prepared jelly can be added to milk, juices, sherbets, and desserts.	Limits its use to milk-based drinks and can't be adapted easily.
Traditional Method	The standard and traditional way of preparation.	An unconventional and incorrect preparation method.

Potential Side Effects and Precautions

While badam pisin is generally safe, moderation is key. Excessive consumption, particularly without adequate water intake, can lead to bloating, digestive discomfort, or in rare cases, dehydration, as the gum can absorb moisture in the stomach. It is always best to start with a small amount. If you are pregnant or have any pre-existing health conditions, it's wise to consult a doctor before making it a regular part of your diet. For more information on its uses and side effects, you can consult reliable health sources such as Metropolis India.

Conclusion

In summary, the question of "can I soak badam pisin in milk?" has a clear answer: no, you should not. The correct and traditional method involves soaking the gum in water first until it forms a soft, transparent jelly. This prepared jelly can then be added to milk to create a nutritious and cooling beverage. This two-step process ensures optimal texture, flavor, and hygiene, allowing you to reap the full range of health benefits that this remarkable natural gum has to offer.

Frequently Asked Questions

You should soak badam pisin in water because milk will not allow it to expand properly into a jelly-like consistency. Additionally, soaking it in milk for an extended period is unhygienic and can lead to spoilage.

Badam pisin should be soaked in water for at least 6-8 hours, or ideally overnight, to ensure it fully expands and becomes a soft, jelly-like substance.

Yes, you can use the prepared, soaked badam pisin jelly in either cold or warm milk. It's often added to chilled milk for summer drinks like falooda or Jigarthanda, but can also be mixed into warm milk for other preparations.

Adding badam pisin to milk can help with bone health due to its natural calcium and magnesium content, aid digestion, and act as a natural body coolant. It also adds a unique texture to the drink.

Yes, once soaked, the jelly-like badam pisin can be stored in an airtight container in the refrigerator for 3-4 days. You can then use it as needed.

When consumed in moderation, badam pisin is generally safe. However, overconsumption can cause bloating or other digestive issues. It is also important to ensure adequate water intake.

Badam pisin is derived from the Indian almond tree, while gond katira comes from the sap of different Middle Eastern shrubs. Although they are sometimes used interchangeably in recipes, they come from different botanical sources.