A warm or chilled glass of flavoured milk is a household favourite across South Asia stirred up in minutes with a spoonful of powder. Our range spans traditional Badam and Saffron blends through to everyday favourites the whole family enjoys.
Got questions? We've got answers.
Simply stir a spoonful of powder into a glass of warm or cold milk until dissolved — check the specific product's recommended quantity.
No — Badam milk powder is a flavoured mix added to dairy milk, while almond milk is a separate plant-based milk alternative made from almonds.
Most flavoured milk powders are popular with children, but check the ingredient list for allergens and added sugar content.
Many people do mix flavoured milk powders with plant-based milk, though the flavour and texture may vary slightly from dairy milk.
Store in an airtight container in a cool, dry place to prevent clumping and preserve flavour.
Most flavoured milk powders (like Badam or Saffron) don't contain caffeine — check the individual product label to confirm.
Saffron content and sourcing varies by brand — check the individual product's ingredient list for details.
Yes — many people use flavoured milk powders in desserts like kheer, milkshakes or baked goods for extra flavour.
Most flavoured milk powders are vegetarian, but check the individual product label, as some contain non-vegetarian additives in rare cases.
Rose milk powder has a floral flavour profile, while Badam milk powder has a nutty almond flavour — both are traditional favourites, often served chilled.
Sugar content varies by brand and flavour — check the individual product's nutritional information.
Yes — most flavoured milk powders work well blended with cold milk and ice for a quick milkshake.
Sugar-free options vary by brand; check the site or individual product pages for availability.
Unopened milk powder typically has a long shelf life — check the best-before date on individual packaging.
Gluten content varies by brand and formulation — check the individual product's ingredient list to confirm.