Milk masala powder recipe - a unique blend made from nuts, couple of spices and saffron. This is added in a glass of milk along with sugar to make masala doodh or masala milk.
The masala milk made from this powder can be given to kids and adults both. This is healthy and nutritious powder which is very beneficial for growing kids.
During my childhood, my mom used to give me a glass of warm masala doodh at night before sleeping. During the winter and monsoon season, it was must.
It is not advisable to have it during hot summer. If the summer is not that intense, you can have it. But I would recommend skipping the ginger powder.
This is more beneficial during winter and monsoon season.
This is very fragrant masala powder and it comes from cardamom and nutmeg. When added to hot milk or simmered with milk, you will notice the unique aroma.
Speaking of nuts, I have added equal amount of almonds, cashews and pistachios.
When this milk masala powder is added to the hot milk, saffron will infuse its flavor and also imparts its color.
How to make milk masala powder recipe:
1) First prep all the ingredients. If your nuts are in the fridge then remove them few hours before. Allow them to come to room temperature then proceed.
2) Start by dry roasting the nuts (almonds, cashews and pistachios) on low to medium flame. Roast them with stirring constantly for around 3-4 minutes only. We are not looking for color change. Remove the roasted nuts in a plate.
3) Now in the same pan add cardamoms, fennel seeds and saffron.
4) Roast them with stirring constantly for around 3-4 minutes. You will get nice aroma of the spices and saffron will get slightly darker color.
5) Dump that into the same plate along with nuts. Let them cool completely. It may take 1-2 hours.
6) Once cooled, take that into the grinder jar. Add dry ginger powder.
7) Grate the nutmeg and add into the jar. Or grate it directly over the jar.
8) Start grinding in using the pulse button.
9) 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.
10) While grinding if you find that the mixture is getting heated up then wait for some time, let it cool down and start pulsing again. Transfer the ground powder into an airtight jar or container.
Storing milk masala powder:
- Store them in airtight container and keep that in the refrigerator. Always use the clean and dry spoon to take needed amount from the jar. Once done, immediately close with lid and pop 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 expiration date nearing).
- Shelf life may vary depending on climate in your city/area. My mom never keeps it 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 USA, I keep it for 5-6 months in fridge and I don’t find any issue of going bad.
- It also depends on quality and freshness of the nuts you have used.
Serving suggestion: Let’s make masala milk using this powder.
1. Take 1 cup or 1 glass of milk in a pan or patila. Add 1 ½ to 2 teaspoon of milk masala powder and 1 ½ teaspoons of sugar.
2. Bring it to a boil on medium heat. You can do this in microwave too. Once it comes to a boil turn off the stove.
3. Pour the hot milk into the serving glass or mug and serve.
4. If you prefer chilled milk then let the milk come to room temperature and then chill in the fridge then serve.
Milk masala powder recipe
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
Preparation:
- If your nuts are in the fridge then remove them few hours before.
- Allow them to come to room temperature then proceed.
Making milk masala powder recipe:
- Start by dry roasting the nuts (almonds, cashews and pistachios) on low to medium flame. Roast them with stirring constantly for around 3-4 minutes only. Remove the roasted nuts in a plate.
- Now in the same pan add cardamoms, fennel seeds and saffron.
- Roast them with stirring constantly for around 3-4 minutes. You will get nice aroma of the spices and saffron will get slightly darker color.
- Dump that into the same plate along with nuts.
- Let them cool completely. It may take 1-2 hours.
- Once cooled, take that into the grinder jar. Add dry ginger powder and grate the nutmeg.
- Start grinding in using the pulse button. Do not grind constantly, make the powder by pulsing them.
- While grinding if you find that the mixture is getting heated up then wait for some time, let it cool down and start pulsing again.
- Transfer the ground powder into an airtight jar or container.
Brilliant recipes
Thank you
Way of explaining is awesome
Minutely detailed
Thank you.
Thank you Kanan, brilliant recipe as usual. Planning to try it out this weekend and I think this can be a regular feature during my daughter's school year. Thanks again!! Can you also share some ideas around everyday dinner/lunch boxes, it will be very useful with the new school year starting
Thank you Anjana. Hope your daughter likes it.
I will try, but I cannot guarantee.
My main focus is sharing the recipes and with that I give suggestion how to serve. This can change as per the demand. Will see.