Masala Milk or Masala Doodh, as it is popularly referred to in India, is a sweetened flavored milk-based beverage from the Maharashtrian cuisine. This recipe is also very easy and simple to make. The preparation of this flavored milk has a mix of nuts and a few chosen spices ground into a masala powder first, and then added to the milk resulting in an aromatic and yummy drink. This beverage is usually made during the Sharad Purnima or Kojagiri Purnima festival in households across Maharashtra.
About Masala Milk
The entire recipe of this Masala Milk can be divided into 3 major steps – grinding the nut-spice masala powder first followed by boiling the milk and then eventually mixing the prepared powder, sugar and/or other flavorings to make the beverage.
Like for any other dish, there can be many variations to the recipe of this Masala Milk too. Some families also have their age-old recipes passed on from generation to generation, which they claim to be secret. I actually don’ think that something so unique can be done to this recipe that can be termed as secret!
However, my recipe includes the basic essentials and the procedure that results in an authentic Masala Milk. For the masala powder, I add nuts like almonds, cashews, pistachios and spices like saffron, green cardamom and cloves (optional). I also like to grate in some nutmeg in the milk to elevate the flavors. This pretty much makes a lovely Masala Doodh.
Apart from making the Masala Milk during Kojagiri Poornima festival, I also make it on regular days at home. Especially, during winters, this milk works wonders for the body and you must consume it during the cold season.
More On The Recipe
I make Masala Milk in an easy way, one which can be done instantly without any pre-work or preparation. I grind the nuts to a semi-coarse powder. Alternatively, the nuts can also be chopped and then added.
If you like having Masala Milk often, like I do, then you can refer to this Milk Masala Powder recipe and keep the powder ready for use. Just make in bulk and use it whenever you want to have the Masala Doodh. Another favorite recipe on similar lines is this Badam Milk. A must try!
Like I said earlier, Masala Milk is really apt to have during the winter season as the nuts or dry fruits in it help in keeping the body warm. If you are making it for summers, then blanch the dry fruits so that their heat is reduced.
Mainly for winters, I also add a few cloves in the recipe. This can be skipped too. In summers, you can even add other cooling ingredients like rose petals. Nuts and dry fruits of your choice can be added and some variations can be done in the recipe. You can halve or double the recipe too.
How to make Masala Milk
Make Masala Powder
1. Take 10 almonds, 10 cashews and 15 unsalted pistachios in a dry mixer or dry grinder. You can rinse the nuts before, if you want.
2. Add 10 to 12 saffron strands, seeds from 4 green cardamoms and 2 cloves (optional). Cloves can be skipped. I add them when I prepare Masala Milk during winters.
3. Grind to a semi coarse powder. A few pieces of the nuts will be visible. If making for toddlers, then grind the nuts to a fine powder. Keep aside.
4. Take 3 cups milk in a saucepan.
5. Keep the pan on stovetop and begin to heat on low to medium heat.
6. While the milk is getting heated, stir occasionally, so that it does not burn from the bottom.
7. Bring the milk to a boil. Take care when the milk begins to boil, so that it does not spill from the pan. Stir or reduce the heat to avoid the milk from spilling out.
Make Masala Milk
8. When the milk comes to a boil, add the prepared nuts and spices powder.
9. Take a grater and a nutmeg.
10. Directly grate about 1 to 2 pinches of the nutmeg in the milk. Avoid adding too much nutmeg. You can also use readymade nutmeg powder, instead of grating it.
11. Next, add 3 to 4 tablespoons sugar. Add more or less sugar, as per your taste requirements.
12. Stir and mix so that the sugar dissolves.
13. Simmer for 4 to 5 minutes more, after adding sugar. Stir occasionally.
14. Serve Masala Milk hot or warm. You can also refrigerate Masala Doodh and serve later.
- You can add nuts and dry fruits of your choice. Just don’t add dates, raisins, dried plums, etc. as the milk can curdle with these.
- Cloves are good in this recipe, especially for winters. In summers, you can skip adding them.
- If you are making this beverage for toddlers, then grind the dry fruits to a fine powder. You can also strain the masala milk to remove any fine bits or chunks from the drink. A semi-coarse powder is good enough if making for adults or grown-up kids.
- You can add readymade nutmeg powder instead of grating the nutmeg in the milk. Make sure not to add too much of nutmeg.
- The quantity of sugar can be adjusted according to the level of sweetness you want in your Masala Doodh.
- While serving, you can garnish the milk with some sliced nuts or dry fruits.
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Masala Milk | Masala Doodh
For masala powder
- 10 almonds – unsalted
- 10 cashews – unsalted
- 15 pistachios – unsalted
- 10 to 12 saffron strands
- 4 green cardamoms
- 2 cloves – optional
- 3 cups milk
- 1 to 2 pinches grated nutmeg or nutmeg powder
- 3 to 4 tablespoons sugar or add as required
Making masala powder
- Take almonds, cashews, pistachios in a dry mixer or dry grinder or coffee grinder. You can rinse the nuts with water if you prefer.
- Add saffron strands, seeds from the green cardamoms and cloves (optional). Cloves can be skipped.
- Grind to a semi coarse powder. A few pieces of nuts will be visible. If making for toddlers, then grind the dry fruits to a fine powder. Set aside.
- Take milk in a saucepan.
- Keep the pan on stovetop and on a low to medium heat.
- Occasionally stir the milk when it is getting heated, so that it does not burn from the bottom.
- Bring the milk to a boil. Take care when the milk begins to boil, so that it does not spill from the pan. Stir or reduce the flame to avoid the milk from spilling out.
Making masala milk
- When the milk comes to a boil, then add the ground masala milk powder.
- Directly grate about 1 to 2 pinches of nutmeg powder in the milk. Avoid adding too much nutmeg.
- Next add sugar. Add sugar as per your taste requirements. So sugar can be easily added less or more.
- Stir and mix so that the sugar dissolves.
- Simmer for 4 to 5 minutes more after adding sugar. Stir occasionally.
- Serve masala milk hot or warm. You can also chill masala doodh and serve later.
- Recipe can be halved or doubled
- While serving masala milk, you can garnish with some sliced nuts or dry fruits
- Nuts and dry fruits of your choice can be added. Just don’t add dates, raisins, dried plums etc as the milk can curdle.
Nutrition Info (Approximate Values)
This Masala Milk recipe post from the archives, first published in November 2017 has been updated and republished on October 2022.