Milk Masala Powder (Masala Doodh)

This milk masala powder recipe is a unique, healthy blend of nuts, a few spices and saffron. A spoonful of it is added to the milk along with sugar to make masala doodh.

📝 Ingredients

• 50 grams or ⅓ cup Almonds
• 50 grams or ⅓ cup Cashew nuts
• 20 grams or ⅓ cup Pistachios (preferably unsalted)
• 15 grams or 3 no. Green cardamoms
• 1 teaspoon Fennel seeds
• ½ to 1 teaspoon Saffron
• 1 teaspoon Dry ginger powder (sonth or saunth)
• 1 ½ teaspoons Nutmeg (freshly grated)

👨‍🍳 Instructions

1. 1Take nuts (almonds, cashews and pistachios) in a pan on medium-low heat. Dry roast for 3-4 minutes with stirring constantly. We are not looking for any color change or roasted flavor. Remove it to a plate.
2. 2In the same pan, add green cardamoms, fennel seeds and saffron strands. Roast them by stirring constantly for around 3-4 minutes. You will get a nice aroma of the spices and saffron will get a slightly darker color.
3. 3Dump that into the same plate with nuts. Let them cool completely. It may take 1-2 hours.
4. 4Once cooled, take that into the grinder jar. Add dry ginger powder.
5. 5Grate the nutmeg directly over the jar.
6. 6Start grinding in using the pulse button. Do not grind constantly, make the powder by pulsing them. If ground constantly then nuts will release their oil and you will end up with lumpy powder. Here we are looking for dry powder.
7. 7--- Making Masala Doodh: ---
8. 8Take 1 cup or 1 glass of milk in a pan or patila. Add 1 ½ to 2 teaspoons of milk masala powder and 1 ½ teaspoons of sugar.
9. 9Bring it to a boil on medium heat. You can do this in the microwave too. Once it comes to a boil turn off the stove.
10. 10Pour the hot milk into the serving glass or mug and serve.