Simple, practical, and full of everyday flavour, Masala Milk Recipe | Doodh Masala | Masala Milk Powder is a vegetarian Indian masala made with almonds, cashew, and pistachios in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 10 Servings
- Category: masala
- Cuisine: Indian
Ingredients
- ¼ cup almonds
- ¼ cup cashew
- 2 tbsp pistachios
- 3 pods cardamom
- ¼ tsp pepper powder
- ¼ tsp ginger powder
- ¼ tsp turmeric
- ½ tsp saffron
Method
- Firstly, in a large heavy-bottomed pan take ¼ cup almonds, ¼ cup cashew and 2 tbsp pistachios.
- Roast on low flame until the nuts turn golden and crunchy.
- Cool completely, and transfer to the mixer jar.
- Also add 3 pods cardamom, ¼ tsp pepper powder, ¼ tsp ginger powder, ¼ tsp turmeric.
- Pulse and grind for 10 times or until the nuts turn into coarse powder.
- Now add ½ tsp saffron and give a good mix.
- Transfer the mixture into airtight container, and you can store the Masala Milk mixture for upto 2 months in refrigerator.
- To prepare the masala doodh, in saucepan take 3 cup milk and warm on medium flame.
- Add 3 tbsp of prepared masala milk mixture and mix well.
- Continue to mix and boil on medium flame preventing from milk from sticking to the bottom.
- Simmer for 5 minutes or until the milk thickens slightly.
- Now add 2 tbsp sugar and boil for 1 minute.
- Pour the Masala Milk into a glass and enjoy piping hot, or you can chill it and serve chilled with ice cubes.
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.
