Go Back
Print

Milk Masala Powder Recipe

Prep Time 10 minutes
Servings 100 g

Ingredients

  • 2 Tbsp 40 g Almonds
  • 2 Tbsp 30 g Cashews
  • 2 Tbsp 20 g Pistachios, unsalted
  • 2 Tsp 10 g Peppercorns (Kali Mirch)
  • 15-16 10 gms Green Cardamom (Chhoti Elaichi)
  • 1 Tsp Nutmeg Powder (Jaifal)
  • 2 Tsp Dry Ginger Powder (Saunth)
  • 1 Tsp Cinnamon Powder (Dalchini)
  • Few strands Saffron

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use as follows:
  6. While making milk, heat milk. Add a teaspoon of the milk masala powder and honey. Top with Cardamom powder (optional), slivered almonds and serve.
  7. Serve it in clay pot, if possible.
  8. Or
  9. Sprinkle Milk masala powder on kheer, halwa etc in the last.