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Heat a pan and lightly dry roast almonds, cashews and pistachios. Though you can use the nuts without roasting also but roasting augments their flavour.
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Grind almonds into a fine powder. For grinding almonds, use the 'pulse' key 4 to 5 times and not the regular method. This is because if run the usual way then almonds release oil and the powder becomes little mushy instead of being totally dry.
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Now grind cashews, pistachios, cardamom, saffron and peppercorns into a fine powder. Again run the mixer on pulse mode only for 3 to 4 times, at short intervals only as the jar will become very hot while grinding these hot spices.
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In a bowl take powdered almonds, cashews-pistachio-cardamom-saffron-peppercorn powder, dry ginger powder, cinnamon powder and nutmeg powder. Mix everything nicely and store in an airtight container.
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Use as follows:
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While making milk, heat milk. Add a teaspoon of the milk masala powder and honey. Top with Cardamom powder (optional), slivered almonds and serve.
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Serve it in clay pot, if possible.
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Or
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Sprinkle Milk masala powder on kheer, halwa etc in the last.