Masala Doodh

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5 from 4 votes

Lightly sweetened milk with nuts, cardamom, nutmeg and saffron

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: Indian

Servings: 2

Calories: 289kcal

Add almonds, pistachios, cashews, cardamom powder, and saffron to a spice grinder and pulse it a few times to make a coarse powder. Store this masala milk powder in an airtight container. Note: That recipe makes extra masala powder, around 6 to 8 servings.
Add a teaspoon of water to a stainless steel saucepan and then add milk to it. Adding a little bit of water will help the milk from sticking to the bottom of the pan.
Cook on medium heat until the milk comes to a rolling boil. Lower the heat and stir in 2 tablespoons of masala powder for each cup of milk. Allow the milk to simmer on low heat for 2 to 3 minutes.
Pour the milk into cups. Garnish with sliced pistachios and a few strings of saffron. Enjoy hot.

Note that the recipe makes 1 cup of Masala Milk Powder. Store at room temperature for a week, for longer shelf life, refrigerate it. You will only need 2 tablespoons for each cup of milk.
Unsweetened almond milk or oat milk can be used instead of regular milk
Any combination of nuts can be used
Traditionally sugar is used but you can also use honey, maple syrup, or other natural sweeteners
To serve cold, chill the milk in the refrigerator

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