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.
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).