Easy Masala Milk Recipe | Doodh Masala | Masala Milk Powder
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.