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.
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❤️About This Recipe
Kid-friendly: This nutritious milk masala is very beneficial for growing kids of all ages. It is good for adults as well.
Perfect for winter months: A warm glass of masala doodh is a must to drink at night before going to bed. It is not advisable to consume it during hot summer months (if you don’t have intense heat during summer then it is ok to have it).
Aromatic & Flavorful: The aroma comes from cardamom, nutmeg and saffron. It has a sweet, floral aroma and nutty flavor.
Better than store-bought: You’ll find a container of ready milk masala powder in the stores. But they have added sugar and some preservatives. Vs this homemade version if sugar-free so you can add the amount of sugar as per personal preference.
🧾Ingredient Notes
- Nuts: I have used an equal amount of almonds, cashews and pistachios. If you store your nuts in the fridge then remove them a few hours before making and bring them to room temperature.
- Fennel seeds: It adds a nice aromatic, sweet flavor.
- Saffron: When this powder is added to the hot milk, saffron releases its flavor by infusing the milk and gives a yellow-tinged color.
- Cardamoms, Nutmeg and Ground ginger: These spices are added for flavor and it adds warmth to your body during the winter months. If making during summer then skip nutmeg and ginger.
👩🍳Step By Step Photo Instructions
1) Take 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) In 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) Dump that into the same plate with nuts. Let them cool completely. It may take 1-2 hours.
4) Once cooled, take that into the grinder jar. Add dry ginger powder.
5) Grate the nutmeg directly over the jar.
6) Start 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.
🥣 Storage & Shelf-Life
- Store milk masala powder in an airtight glass container in the refrigerator.
- Always use a clean and dry spoon to take the needed amount from the jar. Once done, immediately close the lid and put it back into the fridge.
- It stays good for 4-5 months in the refrigerator (If used fresh nuts. I do not recommend using nuts that have an expiration date nearing).
- Shelf life may vary depending on the climate in your city/area. My mom never keeps it for more than 1 to 1 ½ months in India. As per her experience, it doesn’t stay that fresh after 1 month.
- But here in the USA, I keep it for 5-6 months in the fridge and I don’t find any issues going bad.
- It also depends on the quality and freshness of the nuts you have used.
🍽 How To Make Masala Doodh?
- Take 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 teaspoon of sugar.
- Bring 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.
- Pour the hot milk into the serving glass or mug and serve.
- If you prefer chilled milk then let the milk come to room temperature and then chill in the fridge then serve.
There is another variation of hot milk - badam milk
Did you try this milk masala powder recipe and masala doodh? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Milk Masala Powder (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
Making Milk Masala Powder:
- Take 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.
- In 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.
- Dump that into the same plate with nuts. Let them cool completely. It may take 1-2 hours.
- Once cooled, take that into the grinder jar. Add dry ginger powder.
- Grate the nutmeg directly over the jar.
- Start 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.
Making Masala Doodh:
- Take 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.
- Bring 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.
- Pour the hot milk into the serving glass or mug and serve.
Notes
- If you store your nuts in the fridge then remove them a few hours before making and bring them to room temperature.
- Storage: It stays good for 4-5 months in the refrigerator in an airtight glass container. Shelf life may vary depending on the climate where you are (eg. hot or humid or cold).
Ashwini
Loved the flavour of the fennel seeds in the milk masala powder
Kanan Patel
Very glad that you liked.
Renu
Brilliant recipes
Kanan
Thank you