How to Soak Almonds (Badam) the Right Way

Soaked almonds are a classic Indian morning habit. Soaking softens the nut and makes the skin easy to peel. Here is the simple method.

Step-by-step

1. Place 5–6 almonds in a bowl of clean water.
2. Leave them for 8 hours or overnight.
3. Drain the water and slip off the skins.
4. Eat them plain or add to your breakfast.

How many should you soak?

A small handful of 5–6 almonds is the usual serving. Soak only what you will eat the next day for the best texture.

Storing soaked almonds

Keep peeled, soaked almonds in an airtight container in the fridge and use them within 2–3 days.

Ways to use soaked almonds

• Blend into badam milk with saffron and cardamom
• Chop over oats, poha or yoghurt
• Grind into a smooth paste for halwa and gravies

Choose skin-on, unpolished almonds

Look for evenly sized, crunchy almonds that smell fresh and nutty. HapNuts California almonds are skin-on and unpolished, and come in 250g, 500g and 1kg packs. Browse the almonds collection or read our dry fruits guide.

This article is for general information only and is not medical advice.