In Maharashtra, there is a trend of making Masala Milk on the eve of Kojagiri Pornima (full moon), also known as Sharad Pornima. On this day, milk flavoured with saffron, pistachios, almonds, charoli, nutmeg, sugar etc. known as ‘Masala Dudh’ is offered to Goddess Lakshmi. Generally, it is made by adding freshly ground nuts to the milk, however due to time constraint and busy schedules, now Masala Dudh is made with readymade Milk Masala Powder.
The recipe of Milk Masala Powder is very simple and hence can be prepared at home easily. It also has a shelf life of around six months in refrigerator. Apart from making Masala Dudh, it can be used in other preparations like Sweet Sheera, Kheer, or even sprinkling on some Desserts.
Approx. Time: 30 minutes
Yield: Approx. 250 gms
Ingredients:
1 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
1 tspn Cardamom Powder
1/2 cup Milk Powder
1/4 tspn Nutmeg Powder
2 Tbspn Sugar
1/2 tspn Saffron Strands
Method:
Take a Saucepan and dry roast Almonds over low flame for five to six minutes. Accordingly, dry roast Cashews and Pistachios over low flame for same time. Do not over roast as nuts may start oozing out oil. Once roasted, bring the nuts to the room temperature.
Thereafter take roasted Almonds, Cashews and Pistachios in the mixer and make a bit coarse powder. In case it is finely ground, the Powder will become sticky.
Add balance ingredients i.e. Cardamom Power, Milk Powder, Nutmeg Powder, Sugar and Saffron Strands to the powder and grind it together in Mixer Jar.
Milk Masala Powder is ready. Store it in an airtight glass container in refrigerator.
Notes:
1. To make Masala Milk, heat milk with a teaspoon of Sugar. Add two to three teaspoons of Milk Masala Powder and garnish it with Saffron strands.
Stepwise Pictures:
Not available
