Masala milk powder recipe | masala doodh powder

• Baking & Spices

  • 1/4 tsp Black pepper
  • 5 tbsp Cane sugar, organic
  • 20 Cardamoms, green
  • 3 1/2 tsp Nutmeg
  • 1/2 tsp Saffron strands
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Cashews
  • 1/2 cup Pistachios
  • 1/2 cup Pumpkin seeds

• Beer, Wine & Liquor

  • 1/2 tbsp Rose petals, dry

• Other

  • 1 teaspoon saunf ((aniseeds or fennel seeds/ - optional

Found on vegrecipesofindia.com

Description

Directions

• heat a pan and add all the dry fruits - almonds, pistachios, cashews, pumpkin seeds/melon seeds.
• dry roast for 3 to 4 minutes on a low flame.
• remove and keep aside in a plate or tray. use fresh nuts and not the ones whose shelf life has expired.
• in the same pan, add the saffron strands.
• stir for more than half a minute, till the color of the saffron changes to a darker shade. remove and keep aside.
• grate the nutmeg and keep aside.
• once the dry fruits cool down, then add everything in a dry grinder jar, including rose petals, fennel, black pepper, turmeric powder, cardamom seeds and sugar. if you have a small dry grinder jar, then you will have to grind in batches. grind to a fine powder.
• remove the masala milk powder and keep in an airtight container or jar. store in the fridge, as the nuts may get rancid. the recipe yields a medium jar of milk powder.
• to serve, dissolve 2 to 3 teaspoons of the milk powder in a glass of hot milk or chilled milk. add sugar as required. stir and serve masala milk.