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How Long to Soak Almonds (Badam)

Soaking almonds for 8-12 hours softens the skin for easy peeling and starts breaking down phytic acid, which can block mineral absorption. The flesh turns from hard and crunchy to slightly soft and creamy. Soaked almonds blend smoother for almond milk - unsoaked almonds leave gritty bits no matter how powerful your blender.

By the CookTimeGuide Editorial TeamKitchen-tested Jan 2026

Recommended Soaking Time

8 hours

Range: 8-12 hours

Water Ratio

1 part almonds to 2 parts water

Overnight OK?

Yes, safe overnight

Method

Place almonds in a bowl and cover with room temperature water. Soak overnight. The skins will peel off easily after soaking.

Signs of Ready

Almonds are plump, the skin slides off easily when pinched, and the nut is slightly soft.

Tips

  • Soaked almonds are easier to digest and release more nutrients.
  • Peel and blend soaked almonds to make almond milk or badam paste.
  • Refrigerate soaked almonds if not using immediately (up to 3 days).

Frequently Asked Questions

How long should I soak Almonds (Badam)?

8 hours is the sweet spot for almonds (badam) (range: 8-12 hours). Under-soaking leads to uneven cooking, and you will know it is ready when almonds are plump, the skin slides off easily when pinched, and the nut is slightly soft.

Can I soak Almonds (Badam) overnight?

Yes. Overnight soaking (8-12 hours) works well for almonds (badam) and is the most practical approach if you plan to cook them the next day.

What is the water ratio for soaking Almonds (Badam)?

Use 1 part almonds to 2 parts water (water to almonds (badam)). Almonds (Badam) expands during soaking, so start with a bowl at least twice the volume of the dry product to avoid overflow.

How do I know when Almonds (Badam) is done soaking?

Almonds are plump, the skin slides off easily when pinched, and the nut is slightly soft. If you are unsure, cut one in half - the inside should be uniform in color with no dry, opaque core.

Can I use hot water to soak Almonds (Badam)?

Cold or room-temperature water only for almonds (badam). Hot water partially cooks the outside while the inside stays dry, resulting in a mushy exterior and hard center.

More Cooking Times You May Need

Walnuts (Akhrot)4-8 hrsCashews (Kaju)2-4 hrsDried Figs (Anjeer)4-12 hrs