Masala milk is sweetened flavored milk beverage from the Maharashtrian cuisine. A mix of nuts and a few spices are added which makes the masala doodh aromatic as well as delicious
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 3 · 3 cups
- Category: Beverages
- Cuisine: Maharashtrian
Ingredients
- 10 almonds (- unsalted)
- 10 cashews (- unsalted)
- 15 pistachios (- unsalted)
- 10 to 12 saffron strands
- 4 green cardamoms
- 2 cloves (- optional)
- 3 cups milk
- 1 to 2 pinches grated nutmeg (or nutmeg powder)
- 3 to 4 tablespoons sugar (or add as required)
Method
Making masala powder
- Take almonds, cashews, pistachios in a dry mixer or dry grinder or coffee grinder. You can rinse the nuts with water if you prefer.
- Add saffron strands, seeds from the green cardamoms and cloves (optional). Cloves can be skipped.
- Grind to a semi coarse powder. A few pieces of nuts will be visible. If making for toddlers, then grind the dry fruits to a fine powder. Set aside.
Boiling milk
- Take milk in a saucepan.
- Keep the pan on stovetop and on a low to medium heat.
- Occasionally stir the milk when it is getting heated, so that it does not burn from the bottom.
- Bring the milk to a boil. Take care when the milk begins to boil, so that it does not spill from the pan. Stir or reduce the flame to avoid the milk from spilling out.
Making masala milk
- When the milk comes to a boil, then add the ground masala milk powder.
- Directly grate about 1 to 2 pinches of nutmeg powder in the milk. Avoid adding too much nutmeg.
- Next add sugar. Add sugar as per your taste requirements. So sugar can be easily added less or more.
- Stir and mix so that the sugar dissolves.
- Simmer for 4 to 5 minutes more after adding sugar. Stir occasionally.
- Serve masala milk hot or warm. You can also chill masala doodh and serve later.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.