Masala milk is sweetened flavored milk beverage from the Maharashtrian cuisine. A mix of dry fruits and a few spices are added which makes the masala doodh aromatic as well as delicious
Gluten Free, Vegetarian
For masala powder
10 to 12
1 to 2
pinches grated nutmeg
or nutmeg powder
3 to 4
or add as required
Making masala powder
Take 10 almonds, 10 cashews, 15 unsalted pistachios in a dry mixer or dry grinder. You can rinse the dry fruits before if you want.
Add 10 to 12 saffron strands, seeds from 4 green cardamoms and 2 cloves (optional). Cloves can be skipped.
Grind to a semi coarse powder. A few pieces of dry fruits will be visible. If making for toddlers, then grind the dry fruits to a fine powder. Keep aside.
Take 3 cups milk in a sauce pan.
Keep the pan on stove top 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 3 to 4 tablespoons 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 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.
Masala Milk - https://www.vegrecipesofindia.com/masala-milk-recipe/