Masala Milk Powder
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 19036 times
masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with 20 amazing images
Masala Milk Powder is an Indian Masala Powder made with nuts, spices and saffron. It is very healthy for every age group as it is full of vitamins and proteins. The very famous Indian drink that is Masala Doodh is made by using masala milk powder.
Masala Milk Powder for Masala Doodh is made with ingredients like cashew nuts (kaju) you need to keep an eye on it as it tends to get brown immediately ,almonds (badam) you can remove the almond skin if you wish to, pistachios (while storing them you need to make sure you store them in the refrigerator as they turn randic , cardamoms (elaichi), black pepper (kalimirch), sugar, nutmeg (jaiphal) powder and saffron (kesar) strands that help giving colour to the Masala milk. All these ingredients are ground together in a blender. Now a days saffron is very expensive you can add turmeric if you want to give a nice colour to your masala milk.
masala milk powder recipe + masala milk, you should probably watch out on weight if you are consuming it on regular basis as there are high chances of you putting on weight. It is good for pregnant women. I give it to make kids and in-laws twice or thrice a week in winter season before they go to sleep, as it helps in sound sleep.
My mother would make it at home and store masala milk powder in an air-tight container for one to 2 months, she would often sprinkle it on few sweets that’s he used to make to give them a unique flavour. It is also easily available in markets and grocery shops but the homemade ones are always better, best and healthy.
Enjoy masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with detailed step by step photos and video given below.
- To make masala milk powder, heat a broad non-stick pan and dry roast the cashewnuts on a medium flame for 1 minute. Keep aside.
- Heat a broad non-stick pan and dry roast the almonds on a medium flame for 1 minute. Keep aside.
- Heat a broad non-stick pan and dry roast the pistachios on a medium flame for 1 minute. Keep aside.
- Heat a broad non-stick pan and dry roast the cardamom and peppercorns on a medium flame for 1 minute. Keep aside.
- Cool all the ingredients completely and blend in a mixer along with the sugar to a coarse powder as per your liking.
- Transfer to a bowl or jar, add the nutmeg powder and saffron and mix well.
- Store the masala milk powder in an air-tight container in the refrigerator and use as required.
Masala Milk Powder Video
Masala Milk Powder recipe with step by step photos
To make Masala Milk Powder, first heat a broad non-stick pan, add the cashewnuts (kaju) and dry roast on a medium flame for 1 minute. Do keep an eye on the cashews while dry roasting as they tend to brown immediately, which isn’t very pleasing then. Remove them into a big bowl and keep aside.
- In the same broad non-stick pan, add the almonds (badam) and dry roast on a medium flame for 1 minute. The skin of the almond is edible but sometimes bitter. Taste first, if it's not too bitter, don't bother removing it as it will add flavour to the recipe. Remove the almonds from the flame, add it to the bowl of cashewnuts and keep aside.
- In the same broad non-stick pan, add the pistachios. Choose pistachios that have shells split open at one end. Unopened shells are an indicator of immaturity. Alternatively taste and buy shelled pistachios. Also always store pistachios in the refrigerator as they tend to turn rancid quickly. Dry roast them on a medium flame for 1 minute. Remove the pistachios from the flame, add it to the bowl of cashewnuts and almonds and keep aside.
- In the same broad non-stick pan, add the last 2 ingredients for dry roasting i.e. whole cardamom (elaichi) with the shell and whole peppercorns (kalimirch) and dry roast them on a medium flame for 1 minute only. If you don’t have peppercorns in your pantry, you can avoid them. Remove from the flame and add it to the bowl of roasted nuts.
- Cool all the ingredients completely. If the nuts aren’t cooled well, then post grinding, the masala powder might tend to become lumpy and this will decrease its shelf life.
- Transfer all the ingredients from the bowl to a blender.
- Add the sugar. Prefer to use sugar with small crystals than big crystals, just for the reason that it blends well and faster.
- Close the lid of the blender and grind all the ingredients into a coarse powder. For grinding try and use a blade which has 3 to 4 prongs preferably. A blade with 2 prongs might not be able to break and grind the whole nuts uniformly. Also do not grind it for too much time. You need a coarse mixture. So the best idea is to start the grinder for about 10 to 15 seconds and put it off. Shake the jar once, restart the process of grinding and repeat the procedure once or twice more till you get the desired result.
- Open the lid of the grinder and transfer the coarse powder to a big bowl or jar.
- Add the nutmeg powder and mix well. Often termed as jaiphal powder, its known for its sleep inducing properties and thus added to masala milk powder. If you don’t have nutmeg powder, you can also add a very small piece of whole nutmeg to the grinding jar at step 8.
- Add the rich spice saffron finally and mix well. This is added not only for its pleasing flavour and taste but also for its attractive colour. While you will also have to add saffron when you make masala milk, a small amount of saffron added at this stage in the powder will blend well with other powdered nuts.
Mix well and your masala milk powder is ready.
This masala milk powder , masala doodh powder can be stored in an air-tight container in the refrigerator. It stays fresh for up to 1 to 2 months.
Use Masala Milk Powder to make Masala Milk. To serve, take a glass of boiled milk, add 2 to 3 tbsp of this milk masala powder, 1 tbsp of sugar and few saffron strands mixed with 1 tbsp of lukewarm milk to it. Mix well. See below detailed step by step photos on how to make masala milk. Your glass of Masala Milk will ready in a minute if the masala milk powder has been made in advance. So make a batch of this masala milk powder and store it.
To make Masala Milk, in a deep non-stick pan take 2 cups of milk.
Add 3 tbsp of Masala Milk Powder to the milk.
Add 2 tbsp of sugar, you can also skip this step if you dont like your Masala Milk sweet, and the Masala Milk Powder also contains sugar it in.
Add few saffron strands. Crush them a little with your hands, it would give a beautiful color to the milk.
Mix well and boil on medium flame for 3-4 minutes. Make sure you stir it occasionally. Boiling the milk with Masala Milk Powder in it would enhance the flavour and give the milk a magical taste
Serve Masala milk immediately. Masala milk is a great way of making milk tastier, especially for children who usually fuss about drinking milk.
Like Masala Milk Powder, then see our other Homemade spice mix recipes. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast pacing life, everything is easily available in stores. But, there are many people who still prefer preparing their own Indian spice-mix at homes like the garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you make lip-smacking food at home:
Nutrient values (Abbrv) per tbsp
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