Masala Milk
Masala milk popularly referred to as masala doodh is a traditional Indian beverage made by combining milk with a special spice mix and sweetener. The spice mix is made of a blend of nuts and aromatic spices.
Servings: 1 cup
Calories: 490kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Milk Masala Powder
- 15 Almonds
- 15 Cashews
- 8 Pistachios
- 10-12 threads Saffron
- 3 Green Cardamom
- ½ Teaspoon Dry Ginger Powder adjust to suit your spice levels
- ¼ Teaspoon Nutmeg grated
- 1 Teaspoon Turmeric Powder
- 5 Black Peppercorn adjust to suit your spice levels
For Masala Milk
- 1 Cup Milk
- 1 Teaspoon Jaggery Powder
- 1 Teaspoon Freshly Ground Spice Mix
Instructions
For Milk Masala Powder
- Place all the nuts and spices in a spice grinder or mixer jar.15 Almonds, 15 Cashews, 8 Pistachios, 10-12 threads Saffron, 3 Green Cardamom, ½ Teaspoon Dry Ginger Powder, ¼ Teaspoon Nutmeg, 1 Teaspoon Turmeric Powder, 5 Black Peppercorn
- Grind it to coarse powder.
- Store the ground milk masala in a glass jar.
For Masala Milk
- Place saucepan on the stovetop. Add milk and bring to a boil over medium heat.1 Cup Milk
- Now add freshly prepared masala and simmer for a couple of minutes stirring regularly.1 Teaspoon Freshly Ground Spice Mix
- Switch the heat off and mix in jaggery powder.1 Teaspoon Jaggery Powder
Notes
Use Fresh Ingredients: Always use fresh spices and good quality nuts for the best flavour.
Adjust Spices to Taste: The amount of spice mix to use can vary according to personal preference. Start with a small amount and adjust to taste. Some people prefer a stronger spice flavour, while others prefer a milder taste.
Milk: Whole milk or full-fat milk works best for rich and creamy masala milk.
Infuse Flavors: Allow the spices to infuse into the milk by simmering it gently over medium heat. This helps extract the flavours and aromas from the nuts and spices.
Coarse Powder: Ensure to grind the spices to a coarse powder. Do not attempt to grind it to smooth powder as the nuts release oil making the spice mix a little moist and sticky instead of powder form.
Dry Roast: You may dry roast the spices for extra nutty and intense flavour.
For the measurement specified, a total of 50 grams of ground masala will be produced.
Nutrition
Calories: 490kcal | Carbohydrates: 41g | Protein: 19g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 118mg | Potassium: 1026mg | Fiber: 6g | Sugar: 19g | Vitamin A: 507IU | Vitamin C: 10mg | Calcium: 417mg | Iron: 5mg
