Masala milk is a extremely popular drink in India. It is normally taken in the night just before sleep. Hot Milk is believed to bring sound sleep. I give it my sons during exam time to bring in sound sleep and it helps to calms mind against stress. There are many different variety of milk masala but here is a simple home made powder that you can make and keep at home. I use this powder to make masala milk.
- 1 Cup Milk Prefer full creme
- 2 Strand Saffron
- 2 Tbsp Sugar Optional
- 15 Nos Cashew/Mundiri
- 15 Nos Almond/Badam
- 10 Nos Cardamom/Elaichi
- 2 Nos Nutmeg/Jadhikkai
- 2 Nos Jadhi Padri optional
- 1 Tbsp Turmeric powder/Manjal podi
- 1 Tsp Ghee
- 200 grams Panan kalkandu/Palm sugar Optional
To prepare powder: In a kadai, dry fry cardamon. Peel and remove the seeds. In the same kadai, add ghee. Break Nutmeg into pieces and shallow fry in ghee along with Jadhibadri till nutmeg turns brown. You can smell aroma of nutmeg.
Finely powder Cashew, almond, fried nutmeg, Jadhi padri, Cardamom and turmeric powder in a mixer. Add palm sugar if you using. You can store this powder for months in fridge.
To make masala milk: Boil milk and simmer for 10 minutes. Dissolve few strands of saffron in warm milk. Add sugar (as required) and one tablespoon of powder. Mix well and serve hot.
*You can add couple of cloves in place of Jadhi patri.
*I normally grind this along with Panan kalkandu and avoid sugar. If you had added palm sugar, adjust sugar in the milk.
*You can add unsalted pista also while powdering.
*Using full creme cow milk, gives best result and gives good sleep.
Masala Milk-Step by Step instructions
*In a pan dry fry cardamon, peel and collect seeds. Also shallow fry Nutmeg and Jadhi badri in ghee.
*Grind cashew, almond, cardamom, nutmeg and jadhi badri along with turmeric powder. Add palm sugar if using. Grind into fine powder and store in airtight container.
*Boil milk and add the powder along with dissolved saffron. Serve hot.
Related: Have you tried flavorful masala chai recipe. It is simple and easy to make.
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