Firstly, in a large heavy-bottomed pan take ¼ cup almonds, ¼ cup cashew and 2 tbsp pistachios.

Roast on low flame until the nuts turn golden and crunchy.

Cool completely, and transfer to the mixer jar.

Also add 3 pods cardamom, ¼ tsp pepper powder, ¼ tsp ginger powder, ¼ tsp turmeric.

Pulse and grind for 10 times or until the nuts turn into coarse powder.

Now add ½ tsp saffron and give a good mix.

Transfer the mixture into airtight container, and you can store the Masala Milk mixture for upto 2 months in refrigerator.

To prepare the masala doodh, in saucepan take 3 cup milk and warm on medium flame.

Add 3 tbsp of prepared masala milk mixture and mix well.

Continue to mix and boil on medium flame preventing from milk from sticking to the bottom.

Simmer for 5 minutes or until the milk thickens slightly.

Now add 2 tbsp sugar and boil for 1 minute.

Pour the Masala Milk into a glass and enjoy piping hot, or you can chill it and serve chilled with ice cubes.