Milk Masala Powder
Masala doodh powder is a fragrant healthy powder that is added to milk, made with dry fruits and a few fragrant spices.
Servings: 1 medium jar
Ingredients
- ½ cup almonds
- ½ cup cashews
- ½ cup pistachios - shells removed
- 20 green cardamoms - 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 - if you prefer you can increase the amount to ½ teaspoon
- ½ teaspoon saffron strands - 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 for additional yellow color. check notes if you want to skip saffron and just add turmeric powder, optional
Instructions
- 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.
Notes
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.