masala milk recipe | masala doodh recipe

masala milk recipe | masala doodh recipe with step by step photo and video recipe. in india we call it as masala doodh; doodh – milk and masala – spices. we can usually find masala milk powder in all indian store. but why to buy when it can be made so easily in your kitchen. avoid consuming preservatives and be healthy.

masala milk | masala doodh is one of the traditional indian drink after masala chai. this is made with lots of dry fruits and saffron. usually it is very healthy for kids as its full of vitamins and minerals which is very much required for the body.

nowadays, saffron is very expensive. alternatively you can add a pinch of turmeric powder to get the rich colour. watch on your weight, as this milk is very healthy and nutritious. if consumed daily then there are lots of chance to put on weight. but its very good supplements for nutritions especially for pregnant women.

well, you can have a look at my other beverage recipes, especially, kashaya, masala chai, mango rasayana, banana rasayana, buttermilk etc.

masala milk recipe | masala doodh video recipe:

masala milk recipe | masala doodh recipe card:

masala milk recipe | masala doodh recipe

HEBBARS KITCHEN

masala milk recipe | masala doodh recipe

5 from 182 votes

Print Share Pin Email

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course masala

Cuisine Indian

Servings 2 Servings

---

Cook ModeDisable Auto Lock Screen while cooking?

---

Ingredients 

1x2x3x

• ▢ 2 tsp cashews / kaju / gerbija
• ▢ 2 tsp almonds / badam
• ▢ 2 tsp pistachios / pista (shells removed)
• ▢ ½ tsp green cardamom powder
• ▢ ½ tsp nutmeg / jaiphal powder
• ▢ ¼ tsp saffron strands / kesar
• ▢ 2 tsp sugar (as required)
• ▢ 2 glass milk

---

---

Instructions 

• grind to a fine powder of almonds, pistachios, cashews. keep aside.
• if you are making in large quantity then make sure your nuts are not moist. remove the masala milk powder and keep in an airtight container or jar. store in the fridge and use as required.
• take a saucepan add 2 glass of milk.
• once the milk begin to boil, add half tsp of nutmeg powder and cardamom powder.
• also add 3-4 tsp of masala milk powder (almonds, pistachios, cashews crushed)
• later add few strands of saffron
• finally add 2 tsp of sugar. adjust sugar to your taste.
• allow it boil for about 4 to 5 minutes. keep stirring in between so that it doesn't burn from bottom.
• serve the thick masala milk hot or chilled.

---

---

---

Tried this recipe?Click here to subscribe our Youtube Channel and stay updated with our latest video recipes

---

Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes

masala milk recipe | masala doodh step by step photo recipe:

1. grind to a fine powder of almonds, pistachios, cashews. keep aside.
2. if you are making in large quantity then make sure your nuts are not moist. remove the masala milk powder and keep in an airtight container or jar. store in the fridge and use as required.
3. take a saucepan add 2 glass of milk.
   
4. once the milk begin to boil, add half tsp of nutmeg powder and cardamom powder.
   
5. also add 3-4 tsp of masala milk powder (almonds, pistachios, cashews crushed)
   
6. later add few strands of saffron
   
7. finally add 2 tsp of sugar. adjust sugar to your taste. (skip sugar if you are preparing for diabetic)
   
8. allow it boil for about 4 to 5 minutes. keep stirring in between so that it doesn’t burn from bottom.
   
9. serve the thick masala milk hot or chilled.
   

notes:

• instead of saffron you can also use turmeric powder as they are healthy.
• also add pumpkin seeds, black pepper, fennel seeds to make it more flavourful.
• you can also grind nutmeg, cardamom, saffron along with dry fruits.
• if you are storing the masala powder for a long time. then dry roast all the dry fruits for 5 minutes on a low flame. once the dry fruits cool down, blend them to a smooth powder.
• for diabetic patients, you can skip addition of sugar.