Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




90 Comments

  1. Wow such a unique recipe to me! My family drinks alcohol and I think they’ll be delighted when I make this and add some Haitian rum and raisins. Thank you so much.5 stars

  2. I made the Masala for Milk. Turned out pretty good, reduced a bit of nutmeg and pepper. I should have ground it a little finer that happens when we grind the badam fine. Loved it, as I don’t add much sugar to the milk.5 stars

  3. How much does 1/2 cup measure in grams in your recipe. Please let me know. I’ve checked websites but the give different measurements

    1. 1/2 (half) cup in grams will be different for different dry ingredients. eg 1/2 cup granulated sugar will measure 100 grams, 1/2 cup whole wheat flour will measure 60 grams. so each solid and dry ingredient will weigh differently.

    1. Hi Dassanaji,
      For how much days we can keep this milk masala at room temperature in winters of rajasthan.

      1. Whether winters or summers in India, I would recommend keeping the milk masala in the fridge at all times. Even a slight increase in the temperature may cause the powdered nuts to go rancid.

  4. 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?4 stars

    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.

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

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

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

  7. 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

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

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

  10. 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.5 stars

  11. 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.

  12. 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.

  13. 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..4 stars

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

  15. 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.

  16. 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.

  17. Cardamom pods means wid skin right? n cn u plz tell me wat if v use cardamom powder..hw much tsp of it?

  18. 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:-)5 stars

    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.

  19. 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.5 stars

  20. 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

  21. wonderful recipe…….i always prefer for home made recipies like this.

    keep it up

    happy cooking5 stars

  22. 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 🙂

    1. oil does not appear. i think you ground a bit too long. thats why the oil. even if you get a semi fine powder, its alright. its not bad if the oil comes.

  23. 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.

  24. 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.

  25. 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.

  26. 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

  27. Thanks for all your recipes step by step with images. Like it. I like cooking different varieties always. Thanks again. Bimla5 stars

  28. 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.

  29. 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.