Milk masala powder recipe
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.
Servings 1 cup, aprrox
Calories 32kcal
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.
Nutrition
Serving: 2teaspoons | Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2.5g | Saturated Fat: 0.4g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 46mg | Fiber: 0.7g | Sugar: 0.3g
*Nutrition information is a rough estimate for 1 serving
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