Masala milk powder recipe – is a special kind of blend which is mainly made from nuts, sugar and spices. This powder is mixed with hot milk and then served warm or chilled. I prefer chilled masala milk in warm days and hot during chilled weather. This blend will act as a great booster to your drink as it consist of lot of vitamins and minerals.
This masala milk powder recipe comes from my mother but I have slightly modified the recipe by adding saffron. We have a special liking towards masala milk or masala doodh since childhood. We remember drinking cold masala milk from the milk vendor in our childhood during sunny days. I had made this especially for my hubby. He loved the flavor and wants to have this every day now with milk.
In India, we have a lot of variety of masalas like garam masala, tea (chai) masala, pav bhaji masala, usal masala, Goan masala, bottle masala and the list is just endless. Without masalas, Indian food could never be complete. Also, the food differs from state to state so is their taste and flavor.
I have checked on google more or less it’s the same recipe across. But my recipe has a secret ingredient. Scroll down to know the secret ingredient.
It’s quite disheartening in the blogging world. When people get inspired by your recipe or adapt your recipe but there is no link back given to the source. The recipe is just modified or sometimes even the lines, recipes, images are blatantly copied as it is. We all should share recipes and even adapt but be courteous and courageous enough to give the due credit to the source. Hope the food blogging industry has some positive changes and people become more modest and honest to their own work atleast. We shouldn’t forget our karmas (deeds) would repay back heavily if we are not honest.
There are varieties of brands like Everest, mtr etc who sell masala milk powder. We use this blend in a lot of dishes and desserts. I have seen my mother adding this mix in sheera (suji halwa), kheer, mithai, halwa, kulfi etc. You would also notice the difference if you add this mix to you dessert.
This milk is great for kids and for people from all age groups. If you are a vegan then skip milk powder and add them to soy milk or coconut milk.
Check more milk recipes like cocoa coffee milkshake, strawberry milkshake, sheer khurma, brioche, hot coconut milk cake, almond milk, eggless tres leches cake, apple rabdi, oatmeal chocolate milkshake, dry fig milkshake and mango milkshake.
Masala Milk Powder Recipe below:
- ½ cup almond
- ½ cup cashew nuts
- ½ cup pistachios + 2 tbsp chopped pistachios
- 7-8 saffron strands or ½ tsp turmeric powder
- ¼ t/s nutmeg powder
- 14 green cardamom
- 3-4 peppercorn
- 1.5 cup sugar or as required
- 35 gm milk powder (secret ingredient)
- 2-3 mace blades (secret ingredient)
- Roast all nuts for 2-3 mins on low heat or until they leave aroma. Ensure you don't roast them too much. Place them aside.
- In the same pan add saffron strands if using. Just roast them for 20 secs on low heat. Now pestle them with a mortar until it forms into a powder.
- Combine roasted nuts, saffron powder, nutmeg powder, green cardamom, peppercorn, mace, sugar and milk powder into a grinder. Grind for 30 secs, check if there is a need then grind for more time.
- Don't grind the mixture for long else the nuts would start leaving butter and the mixture would have moisture. We want a dry mixture, not a wet mixture.
- Allow the milk masala powder to cool, mix the chopped pistachios. Place them in an air-tight container and store them in fridge.
- Add 1 tbsp of milk masala powder to a cup of boiling milk. If you like more sweet then add sugar additionally.
2. Just ensure you don't grind the mixture for too long.
3. Mace gives a nice aroma and flavor but don't add too much.
4. Milk powder gives a great texture, flavor and body to the masala milk powder.
5. I have added less sugar if you like sweet then add sugar as per your preference.
6. You could double the quantity for more people.
7. Also, you could add additionally chopped nuts with the milk powder in the milk for a nuttier taste.