20green cardamoms- only seeds and the husks removed
3.5teaspoonnutmeg powder(jaiphal powder) or half nutmeg - grated or powdered
½ to 1tablespoondry rose petals(optional)
¼teaspoonblack pepper- if you prefer you can increase the amount to ½ teaspoon
½teaspoonsaffron strands- check notes if you plan to skip saffron
5tablespoonorganic cane sugaror regular sugar. you can also add as required
1teaspoonsaunf(aniseeds or fennel seeds) - optional
½cuppumpkin seedsor melon seeds (magaz) - check notes if not adding pumpkin seeds - optional
¼teaspoonturmeric powderfor additional yellow color. check notes if you want to skip saffron and just add turmeric powder, optional
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.
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.