masala milk powder recipe, masala milk powder

masala milk powder recipe with step by step photos – here’s a recipe of a healthy masala milk powder that was made at home during our growing up years. you can make this masala milk powder in bulk and use it whenever required. i have also shared the recipe of instant masala milk in case you want to make it in small quantity. e.g. during festivals like kojagiri poornima which is celebrated in maharashtra, masala doodh is usually made.

when we were in school, mom would give us haldi doodh (hot turmeric milk) in the mornings and a cold or warm beverage of masala milk (depending on the season) in the evenings or nights. well, milk was a compulsory drink in our home. we were never exposed to tea or coffee. an occasional sip of tea or coffee was allowed when we would go out to restaurants.

as a family, we have tried both homemade as well as store brought masala milk powders. my thumbs up will always be for the homemade ones.  this recipe is again a family recipe, with a few variations of my own. just because i know these variations are healthy.

what is added in masala milk powder – apart from the dry fruits (almonds, cashews and pistachios) , i have also added pumpkin seeds and dried rose petals. these are not essential and you can skip them. we also add store brought milk powder, but i have skipped it in this recipe. the fragrant spices added are cardamom, black pepper, nutmeg, turmeric and saffron. i have also included fennel seeds which are good for digestion, but you can skip them.

saffron is expensive. so, instead of saffron you can also add turmeric powder (amount mentioned in the recipe notes below). addition of turmeric powder gives a nice faint yellow color and is good for the body too.

dry fruits for masala milk powder, milk powder dry fruits

masala means a spice blend or a mixture of spices. milk powder in this case, means a ground powdered form of dry fruits & spices which is added to milk. now this fragrant dry fruits and spice blend can also be added to vegan milks like almond milk or cashew milk. personally, i don’t like the taste of plain soy milk. so i am not suggesting it. but you can try with soy milk.

you can also add a few teaspoons of the powder to various indian sweets like phirni, kheer, gulab jamun, sooji halwa and many more.

apart from adding to sweets, i usually make a hot  beverage with milk and this aromatic blend. just add a 2 to 3 teaspoons of the milk powder in a glass of milk (dairy or vegan). add a sweetener like sugar or any sweetener you prefer. stir and serve. you can skip the sugar too. avoid adding honey as a sweetener. honey should not be added to hot drinks, as per ayurveda. honey becomes toxic when heated. if not heating up the milk & serving cold or at room temperature, then you can add honey.

one glass of hot milk with masala milk powder in the night will also help in getting sound sleep. the spice nutmeg in the powder calms, relaxes and helps in getting sleep. with all the dry fruits and spices in it, this masala milk powder makes an excellent drink with milk, for both kids and adults like.

if stored in fridge, then shelf life of this masala powder is about 1 to 2 months.

more how to recipes:
1. rasam powder recipe
2. how to maka pav bhaji masala
3. how to make chenna for sweets
4. how to make pulao biryani masala
5. how to make cottage cheese or paneer

masala milk powder recipe below:

masala milk powder recipe
4.8 from 10 votes
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masala milk powder recipe | masala doodh powder recipe

masala milk powder recipe - a fragrant healthy powder that is added to milk, made with dry fruits and a few fragrant spices.
course condiment
cuisine indian
prep time 10 minutes
total time 10 minutes
servings 1 medium jar
author dassana

ingredients (1 cup = 250 ml)

  • ½ cup almonds (badam)
  • ½ cup cashews (kaju)
  • ½ cup pistachios (pista) - shells removed
  • 20 green cardamoms (hari elaichi or choti elaichi) - only seeds and the husks removed
  • 3.5 teaspoon nutmeg powder (jaiphal powder) Or half nutmeg - grated or powdered
  • ½ to 1 tablespoon dry rose petals (optional)
  • ¼ teaspoon black pepper (sabut kali mirch) - if you prefer you can increase the amount to ½ teaspoon
  • ½ teaspoon saffron strands (kesar) - check notes if you plan to skip saffron
  • 5 tablespoon organic cane sugar or regular sugar. you can also add as required
  • 1 teaspoon saunf (aniseeds or fennel seeds/) - optional
  • ½ cup pumpkin seeds or melon seeds (magaz) - check notes if not adding pumpkin seeds - optional
  • ¼ teaspoon turmeric powder (haldi) for additional yellow color. check notes if you want to skip saffron and just add turmeric powder, optional

how to make recipe?

  1. heat a pan and add all the dry fruits - almonds, pistachios, cashews, pumpkin seeds/melon seeds.
  2. dry roast for 3 to 4 minutes on a low flame.
  3. remove and keep aside in a plate or tray. use fresh nuts and not the ones whose shelf life has expired.
  4. in the same pan, add the saffron strands.
  5. stir for more than half a minute, till the color of the saffron changes to a darker shade. remove and keep aside.
  6. grate the nutmeg and keep aside.
  7. once the dry fruits cool down, then add everything in a dry grinder jar, including rose petals, fennel, black pepper, turmeric powder, cardamom seeds and sugar. if you have a small dry grinder jar, then you will have to grind in batches. grind to a fine powder.
  8. remove the masala milk powder and keep in an airtight container or jar. store in the fridge, as the nuts may get rancid. the recipe yields a medium jar of milk powder.
  9. to serve, dissolve 2 to 3 teaspoons of the masala milk powder in a glass of hot milk or chilled milk. add sugar as required. stir and serve masala milk.

recipe notes

few tips for masala milk powder recipe:

  • if you want to skip saffron and add turmeric powder, then just add an overall amount of 1/2 teaspoon turmeric powder.
  •  if not adding pumpkin/melon seeds, then reduce the quantity of following spices to:
    green cardamoms - 14 to 15
    black pepper - 1/8 to 1/4 tsp
    fennel seeds - 1/2 tsp (optional)
    grated or powdered nutmeg - 2 to 2.5 tsp
    turmeric powder - 1/8 to 1/4 tsp (optional)
  • if stored in fridge, then shelf life of this masala milk powder is about 1 to 2 months.
  • for a dairy free version, use almond milk or soy milk. if using soy milk, then use organic and non gmo soy milk. 


step by step masala milk powder recipe:

1. heat a pan and add all the dry fruits – almonds, pistachios, cashews, pumpkin seeds. dry roast for 3 to 4 minutes on a low flame. remove and keep aside in a plate or tray. use fresh nuts to make the milk powder. avoid using dry fruits whose shelf life has expired.

dry fruits for making masala milk powder recipe

2. in the same pan, add the saffron strands/kesar.

saffron for making masala milk powder recipe

3. stir for more than half a minute, till the color of the saffron changes to a darker shade. remove and keep aside.

saffron for making masala milk powder recipe

4. grate the nutmeg/jaiphal and keep aside.

nutmeg for making masala milk powder recipe

5. once the dry fruits cool, add everything in a dry grinder jar, including grated nutmeg, rose petals, fennel, turmeric powder, black pepper, cardamoms and sugar. if you have a small dry grinder jar, then you will have to grind in batches. do remove the husks from the green cardamoms and add only the seeds.

grind masala milk powder ingredients

6. grind to a fine powder.

masala milk powder recipe

7. remove the masala milk powder and keep in an airtight container or jar. store in the fridge, as the nuts may get rancid. the recipe yields a medium jar of masala milk powder. if stored in fridge, then shelf life of this masala powder is about 1 to 2 months.

masala milk powder recipe

8. to serve, dissolve 2 to 3 teaspoons of the masala milk powder in a glass of hot milk or chilled milk. add sugar if required. stir and serve masala milk.

masala milk powder recipe




79 thoughts on “masala milk powder recipe, homemade healthy masala doodh powder recipe”

  1. Hi Dassana,
    Thank you for a great recipe. However, I have a question. Can I not use fresh milk instead of powdered milk and stir the masala in and have it?

    1. welcome sulekha. i have also used fresh milk. i have not used milk powder. in the last line in step 8, the word ‘milk powder’ actually means the masala milk powder. i will change it. thanks for getting it to my attention.

    1. saffron is heaty and almonds when taken raw are also warming. but if you soak almonds in water overnight, then they become cooling. overnight soaked almonds are cooling and a ground paste or powder made from them can be used in drinks in summers. this milk powder is excellent to be had during winters and monsoons.

  2. Can I skip nutmeg, safforn, dried rose petals.

    I have salted pumpkin seeds and salted pistachio. Can I use that?

  3. Do we have to grind the mixture with the cane sugar also or add it while drinking. It’s not mentioned clearly

  4. Hi

    I have got pistachios which are lightly salted…
    Can I use them in the recipe
    Or is there a good way to remove salt from them

  5. Hi thank you so much for your recepie, I have one question, can I replace pumpkin seeds with sunflower seeds?

  6. Thanks for sharing this recipe! The milk masala powder turned out amazing. Tried your kulfi recipe too. Kulfis were AWESOME!!!

  7. Hi Dassana,
    This one is very good. I have tried this and my daughter liked it. Thank you for posting this. My daughter just turned two. She does not have a sweet tooth. So need some help from you can you please add some more salt , savory recipes for kids. The existing ones I have already tried. Thanks once again.

  8. When dry roasting the nuts and seeds, how do you know when they’re okay before setting them aside? I’m not too sure how much they should be roasted.

  9. Hi Dassana,

    My powder doesn’t dissolve properly in milk, it makes lumps. Please tell me what went wrong..

    1. i think some oil has released from the nuts. what you do is just warm a little milk in a microwave safe glass or bowl. then add the milk powder and make a smooth paste. break the lumps with the back of the spoon. then add remaining of the hot milk and sugar.

        1. bhavana, when you are grinding then use the pulsing method. pulse for a few times and then scrap. don’t grind at a stretch. in case, if the grinder becomes hot then let it cool down and again pulse.

  10. Recipe is very easy to make and also would it be benifiting to elder or will it be to heavy in point of calories.. as we live in delhi and winters are very harsh here..

  11. Thanks for step by step recepie for masala milk…prepared it for the first time I followed your steps& it really came out well

  12. Hazel Sunder Valli

    Hi Dassana,
    Great recipe! I had already prepareda dry fruit mix for my baby, but setting your recipe was tempted to drink masala milk. As recommended in your recipe I added grated nutmeg to milk along with the powder and tasted awesome. It’s an amazing drink! A warm cup of masala milk keeps you going in this cold season. However the powder that I ground is quiet grainy I like your smooth finish powder as my baby is only a year old I have to strain it and give it to her, which I don’t like. How do I get a smooth non grainy powder?

    1. thanks hazel. use a good & powerful grinder for grinding the nuts. you have to scrape the sides and continue to grind. but do make sure that oil does not get released from the nuts or seeds. you can also pulse for some seconds, scrape and then again pulse. another way is to seive the grainy powder. then add the remaining granular powder back to the grinder and then grind again. then seive. a bit troublesome, but you will get fine textured powder.

  13. Also mam plz tell d calorie content of a tsp or a tbsp if d masala powder..I knw its wierd Q bt my bro is v.calorie consciouss n m making it for him..Appx values wud also b appreciated..Ty

    1. i did try to get a software for counting calories, but it was not compatible with the theme and giving errors on the web page. i don’t know how much calories will be there. so unable to help you in this matter.

  14. Deepshika praveen.

    Good morning Dassana

    Im happy today dt I gv my child a healthy drink by making ur recipe of masala milk powder.He enjoyed thinking it’s juice.
    My question is it dnt come out as shown in ur pics.when im trying to grind,it’s getting wet n so unable to grind it more.any tip for this pl.
    Overall im happy n gonna try more of ur recipes n vl sure gv a feedback too.
    Thankuuuu:-)

    1. thanks deepshika. thats so sweet. if the dry fruits are completely cooled, then there will be no moisture or wetness while grinding. you can also take breaks while grinding, if the grinding is taking long. long grinding heats up the motor as well as the jar, so the contents also become moist. hope this helps.

  15. Deepshika praveen

    Hi Dassana,

    It’s been just two days I visited ur site n the way u explain step by step process in pictorial format I really liked it. Yesterday was r anniversary n I tried ur paneerbutter masala recipe n evrybdy loved it. Thanks to u fr a easy recipe.
    I hv an two yr old son n ws worried what wud b the rite milk drink fr him coz these days the kind of news v get abt market products I stopped buying them.thanks for a gud recipe shared.u saved me.il try this for sure.

  16. Deepshika praveen

    Hi Amit,

    It’s been just two days I visited ur site n the way u explain step by step process in pictorial format I really liked it. Yesterday was r anniversary n I was looking for sm gud paneer recipe n I tried ur paneer butter masala recipe n evrybdy loved it. Thanks to u fr a easy recipe.
    I hv an two yr old son n ws worried what wud b the rite milk drink fr him coz these days the kind of news v get abt the m

  17. Hey, thanks for sharing variety of recipes 🙂 I gotta say Everything is delicious 😀

    I had tried this masala milk powder. Its lovely 😀

    But what about the oil comes out from it when grinding? is it bad if it forms oil? or Did I grind it too long than its supposed to be?

    Thanks in advance 🙂

  18. For vegans – I discovered an OUTSTANDING fresh nut milk (to which turmeric, saffron, nuts, fruit, etc) may be added.

    Mix/emulsify Brazil nuts & almonds with a pinch of Himalayan pink salt, dates, water and vanilla extract. Sieve/strain (cheesecloth works) to remove any pulp. Then add masala or whatever. It’s amazingly yummy.

  19. Hi Dassana, Thank you so much for the recipe. I was trying to go off store bought milk flavourings and searching for a recipe like this. Your recipe was god send. I especially liked adding rose petals. Could you also post a recipe for sambar powder please.

  20. I looked for thandai recipe on your website last week and did not find it. I took some other recipie from the net and tried it. It did not come out that well. I wish you had posted this a little early as am never disappointed with your recipies! Would try this one soon.

  21. Very nice mix Dassana.

    I would imagine that this powder could be used in cakes and muffins that call for almonds and/or seeds, and with the addition of saffron and rose petals would feel very luxurious.

    Thank you for sharing this.

    Rosa

  22. Lovely pics,homemade is the best,I also prepare this at home sometimes but adding nutmeg is new to me,must give an enticing aroma,hope to try out soon.

  23. Thanks for all your recipes step by step with images. Like it. I like cooking different varieties always. Thanks again. Bimla

  24. Hi dasaana ,
    I like masala milk powder and never forget to buy this . Would love to try this recipe(homemade is always better)
    I blindly follow ur recipes n was never disappointed.
    But I have few doubts ,the one I use gives yummy nutty flavour n very aromatic. As this recipe contains black pepper n nutmeg ,would it be little spicy like” Thandai”???As u mentioned above what is the purpose of adding milk powder in this recipe (though u skipped it)
    Thanks in advance as I always ask so many questions n ur so generous to ans them all 🙂

    1. in this masala milk powder, there is not that spiciness which thandai has. you will though feel a faint hint of pepper. nutmeg gives a good aroma and does not give any hint of spiciness. black pepper is advised as its helps in digestion. milk powder just adds more body to the powder. but i think its not essential and for me it does not make sense at all to add milk powder.

  25. first time hearing the powder from home made. very very nice photos, tempting me to try those powders, i am sure these are healthy and tasty as well as . lovely clicks.

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