Masala Doodh (Cozy, and Nourishing!)

Ingredients

• 480 ml (2 cups)milk, whole or low-fat
• 25 g (2 tablespoons), or to tastesugar
• 35 g (¼ cup)almonds
• 30 g (¼ cup)pistachios
• 32 g (¼ cup)cashews
• 10 ml (2 teaspoons)ground cardamom
• 2.5 ml (½ teaspoon)ground nutmeg
• 1 teaspoonsaffron
• 2 teaspoonssliced pistachios
• 1 pinchsaffron

Instructions

1. 1

   Make the masala

   Put the almonds, pistachios, cashews, ground cardamom and 1 teaspoon of saffron in a spice grinder. Pulse a few times to make a coarse powder, then store it in an airtight container. This batch makes extra masala powder, enough for around 6 to 8 servings.

2. 2

   Add the milk

   Pour 1 teaspoon of water into a stainless steel saucepan, then add the milk. The water helps keep the milk from sticking to the bottom of the pan.

3. 3

   Simmer the milk

   Cook over medium heat until the milk reaches a rolling boil. Reduce the heat and stir in 2 tablespoons of masala powder for each cup of milk. Simmer gently for 2 to 3 minutes.

4. 4

   Pour and garnish

   Pour the milk into cups and garnish with sliced pistachios and a few strands of saffron. Serve hot.

What is masala doodh?

Masala doodh means spiced milk: a warm Indian drink flavoured with nuts and aromatic spices. It is often enjoyed as a comforting drink, and its exact blend can vary from kitchen to kitchen.

This version uses a coarse almond, pistachio and cashew masala, with cardamom and saffron for fragrance. Simmering the powder briefly in milk gives the drink time to take on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 289 calories, 11g protein, 39g carbs, 11g fat.

The milk contributes protein and some fat, while the nuts add further fat and a little protein; the sugar and milk provide most of the carbohydrates. For a more balanced plate, serve a cup with fruit or a small savoury snack.

The nut masala

Coarse grind: pulse the nuts and spices just until they form a rough powder. A little texture is useful; grinding for too long can turn the nuts pasty.

Make ahead: the method makes more masala than needed for these two cups. Keep the extra in an airtight container and measure it out when making another batch.

Choose your milk

Whole milk: gives the drink a richer, fuller feel. Low-fat milk works too, with a lighter result.

Pan choice: a stainless steel saucepan is specified in the method. Adding a teaspoon of water before the milk helps reduce sticking on the bottom.

Control the heat

Bring to a boil: heat the milk over medium heat until it reaches a rolling boil, keeping an eye on it as it can rise quickly.

Gentle simmer: lower the heat before stirring in the masala. Simmer for 2 to 3 minutes so the spices infuse without prolonged boiling.

Sweetness and texture

Sugar to taste: the listed 2 tablespoons make a lightly sweet drink; adjust to suit your preference.

Coarse finish: the ground nuts add body and a softly grainy texture. Stir the drink before pouring if the masala settles in the pan.

Serving the drink

Garnish: sliced pistachios and a few saffron strands add colour and a little contrast to the smooth milk.

Serve masala doodh hot in cups. It works well on its own or alongside a small sweet or savoury snack.

Recipe notes & tips

• Pulse the nuts in short bursts to keep the masala coarse.
• Keep the extra masala powder sealed in an airtight container.
• Watch the pan closely as milk approaches a rolling boil.
• Reduce the heat before stirring in the masala.
• Taste the milk before serving and adjust the sweetness if needed.

Variations

• Adjust the sugar: add less or more to suit your taste.
• Use whole milk: choose it for a richer-tasting cup.
• Use low-fat milk: make the drink with the alternative listed in the recipe.
• Change the garnish: use the sliced pistachios and saffron in different proportions.
• Grind in batches: prepare the extra masala powder for another serving.

Common mistakes to avoid

• Grinding too long: the nuts can become pasty, so pulse only a few times.
• Leaving milk unattended: it can rise rapidly at a boil, so stay by the pan.
• Keeping the heat high: lower it before adding the masala and simmer gently.
• Skipping the water: add the teaspoon of water first to help limit sticking.
• Pouring without stirring: settled masala can leave the cups uneven, so stir before serving.

How to store

Store leftover masala powder in an airtight container. Refrigerate prepared masala doodh promptly and use within 2 days; reheat gently in a saucepan, stirring, without letting it boil over.

Frequently asked questions