Masala Milk Powder
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 6630 times
India’s favourite celebration drink, the Masala Milk surpasses all geographical and cultural boundaries. It is enjoyed all over the country by people of all age groups.
The Masala Milk Powder is a perfect blend of spices and nuts. When mixed into milk, it gives it a wonderfully rich hue, aroma and mouth-feel. It is so luxuriant, it makes you feel like royalty!
The amount of sugar can be adjusted to your preference, when you mix it into the milk. You can use this powder in recipes like Saffron Masala Milk, Fresh Fruits Stuffed Rasmalai Diabetic Puranpoli etc.
- 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 fine coarse powder.
- Transfer to a bowl or jar, add the nutmeg powder and saffron and mix well.
- Store in an air-tight container in the refrigerator and use as required.
Masala Milk Powder recipe with step by step photos
- 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.
- Remove the powder from the jar.
- This powder can be stored in an air-tight container in the refrigerator. It stays fresh for up to 1 to 2 months.
- Use it 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. 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 powder and store it.
Nutrient values (Abbrv) per tbsp
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