milk masala powder recipe | masala doodh powder recipe

masala doodh powder recipe - a fragrant healthy powder that is added to milk, made with dry fruits and a few fragrant spices.
4.78 from 9 votes

milk masala powder recipe with step by step photos – here’s a recipe of a healthy milk masala powder that was made at home during our growing up years. you can make this milk masala 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.

masala milk powder recipe, masala milk powder

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 milk masala 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 milk masala 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 milk masala 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 milk masala 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.

few more tasty recipes for you!

milk masala powder recipe

4.78 from 9 votes
Prep Time:10 mins
Total Time:10 mins
masala doodh powder recipe - a fragrant healthy powder that is added to milk, made with dry fruits and a few fragrant spices.
masala milk powder recipe, masala doodh powder recipe
Course:condiment
Cuisine:indian
Servings:1 medium jar

INGREDIENTS FOR milk masala powder recipe

(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 milk masala powder recipe

  • heat a pan and add all the dry fruits - almonds, pistachios, cashews, pumpkin seeds/melon seeds.
  • dry roast for 3 to 4 minutes on a low flame.
  • remove and keep aside in a plate or tray. use fresh nuts and not the ones whose shelf life has expired.
  • in the same pan, add the saffron strands.
  • stir for more than half a minute, till the color of the saffron changes to a darker shade. remove and keep aside.
  • grate the nutmeg and keep aside.
  • 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.
  • remove the milk masala 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.
  • to serve, dissolve 2 to 3 teaspoons of the milk masala powder in a glass of hot milk or chilled milk. add sugar as required. stir and serve masala milk.

RECIPE TIPS

few tips for milk masala 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 milk masala 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. 
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make milk masala 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 milk masala powder recipe

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

saffron for making milk masala 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 milk masala powder recipe

4. grate the nutmeg/jaiphal and keep aside.

nutmeg for making milk masala 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 milk masala powder ingredients

6. grind to a fine powder.

milk masala powder recipe

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

milk masala powder recipe

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

milk masala powder recipe


POPULAR RECIPES

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

79 comments/reviews

  1. 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?

    • 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.

  2. 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

    • 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.

  3. 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:-)

    • 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.

  4. 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. 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

  6. 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 🙂

  7. 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.

  8. 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.

  9. 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.

  10. 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

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

  12. 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 🙂

    • 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.

shares