This recipe for Indian badam makes a delicious spiced almond milk famous in Pakistan and all over the world. Historically, badam milk also was called amygdalate. This drink is delicately flavored with cardamom, optional kewra essence (an extract distilled from the flower of the pandanus plant that is popular in Asian cooking), and nuts to make a refreshing beverage. Sometimes called badam pal, the drink is not only tasty but, thanks to the mix of nuts, it packs a mighty nutritious punch as well. Cold badam milk is a great summer cooler, but if you use warm milk to make it, it's also great in the winter.