Masala milk or Masala Doodh is traditional sweetened milk enriched with powdered nuts and flavored with cardamom and saffron. This flavourful drink is made on Kojagiri Purnima in Maharashtra and can be served hot or cold.
Masala mik recipe
INGREDIENTS
1 litre whole full fat milk
5tbsp sugar adjust to taste
Pinchsaffron strands
Sliced almonds and pistachiosfor serving and garnishing, optional
1 tbsp almonds
1 tbsp cashews
1 tbsp pistachios
2 OR 3 cardamom
MASALA MILK POWDER
Start by dry roasting the whole nuts – cashew + pista + almond + cardamom on medium-low heat .Keep stirring for 2 mins, make sure they don’t turn brown. Alternately for roasting, you can also microwave the nuts for 1 min. Allow to cool completely. They will crisp up as they cool.
Add the roasted nuts + saffron to a grinder and grind to a coarse powder.
METHOD
In a thick bottom pan, bring milk to boil stirring occasionally to avoid it from sticking to the bottom of the pan.
Add masala milk powder to this boiled milk and mix well until combined.
Reduce the heat and simmer for 2-3 mins stirring contionously . Keep scraping the sides and adding it back to the milk.
Add sugar and mix again until sugar is dissolved.
Simmer for another 4-5 mins stirring continuously .
Masala milk is ready.
Garnish with some sliced almonds or pistachios and serve warm or allow to cool and refrigerate and serve chilled.
Notes
Use full-fat milk for that rich, thick, and creamy consistency.
we can also add charoli while boiling the milk .
Substitute with almond milk to make it vegan.
Roasting the dry fruits, makes them crunchy and grinding easier.
For variation, add rose petals while boiling milk or just a drop of rose essence.
