Masala Milk
About Masala Milk: Masala milk, also known as spiced milk, is a traditional Indian beverage that combines the goodness of milk with a blend of aromatic spices. This delightful concoction has been cherished for generations, not only for its incredible taste but also for its numerous health benefits. It’s cosy, warm, and nourishing! Masala Doodh(Milk) is a popular Indian drink with steamed milk, nuts, cardamom, nutmeg, and saffron. Quick and easy to make sweet Masala milk is perfect as a light dessert, snack, or breakfast and can be made vegan by using almond or oat milk.
Masala milk, a revered Indian beverage, embodies a perfect fusion of creamy milk and a medley of aromatic spices. This soul-warming elixir isn’t just a drink; it’s a celebration of taste, heritage, and well-being.
Masala milk is a traditional Indian drink that combines milk with a blend of aromatic spices and nuts. The term “masala” refers to a mixture of spices used in cooking, and in the case of masala milk, it is a combination of spices like cardamom, cinnamon, nutmeg, saffron, dried fruits etc.
No not at all, you can skip it completely If you prefer Masala Milk without sweetener.
There is no specific time to have Masala Milk but it gives a good night’s sleep when had after dinner.
How to make Masala Milk at home?
Ingredients
Nuts: I added almonds, cashews, and pistachios, they are my favorite but feel free to use your favorite nuts.
Milk: Traditionally whole milk is used but You can also use low-fat milk or other creamy non-dairy milk such as almond or oat milk.
Spices: To enhance the taste of Masala Milk, we will add everyday spice powders like ground cardamom powder, Nutmeg, Saffron, pepper turmeric etc.
Sweatner: You can add it to taste, you can also use your favourite sugar substitute, sugar, maple syrup honey etc.
🎥Watch Masala Milk Recipe Video
Health Benefits:
Digestive Aid: The blend of spices in masala milk- cardamom, pepper and nutmeg, has digestive properties. So, they help with digestive issues like bloating, indigestion, and gas.
Antioxidant: Ingredients like saffron used in masala milk are rich in antioxidants. that neutralize harmful free radicals, reducing oxidative stress and potentially lowering the risk of chronic diseases.
Anti-inflammatory Properties: Some spices in masala milk, like turmeric, possess anti-inflammatory properties. This property may help in reducing inflammation in the body, potentially benefiting conditions like arthritis.
Nutrient-Rich Goodness: Alongside its healthful spices, the base of masala milk—milk—provides essential nutrients like calcium, protein, vitamins, and minerals, supporting overall health. You will get these nutrients along with the benefits of the added spices.
Immunity: Some spices used in Masala milk, like cardamom, nutmeg and pepper, have antimicrobial properties that can bolster the immune system, potentially aiding in fighting infections.
Better Sleep: The soothing warmth of masala milk, especially consumed before bedtime, may promote relaxation and aid in better sleep.
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Variations and Suggestions Masala milk(doodh):
Sweetener: Adjust the sweetness and spice levels to suit your taste preferences.
Spices: Cardamoms, Nutmeg and black pepper: These spices are added for flavour and add warmth to your body during the winter months. If making during summer then skip nutmeg and pepper.
Feel free to add other spices like ginger powder or a pinch of cinnamon etc.
Saffron: When this powder is added to the hot milk, saffron releases its flavour by infusing the milk and giving it a yellow-tinged colour.
Perfect months for Masala Milk: A warm glass of masala doodh can be consumed during winter and monsoon. It is not advisable to drink it during the hot summer months.
Serving Suggestions:
Warm masala milk is comforting and delicious. We love it for breakfast, snacks, and as a light dessert paired with sweets.
Saffron Strands: For an elegant touch, garnish the masala milk with a few strands of saffron on top. This not only adds visual appeal but also infuses a subtle saffron flavour.
Garnish. Sprinkle chopped almonds, cashews, or pistachios on top of your masala milk. It also enhances the visual appeal.
Sweets: You can enjoy Masala milk with sweets like gulab jamun, Peda, or rice pudding (kheer) for a delightful contrast of flavours.
Storage Suggestions:
- Store it in an airtight glass container in the refrigerator.
- Always use a clean and dry spoon to take the needed amount from the jar. Once done, immediately close the lid and put it back into the fridge.
- It stays good for 2-3 months in the refrigerator.
- Shelf life may vary depending on the climate in your city/area.
- It also depends on the quality and freshness of the nuts you have used.
- Always Refrigerate leftover masala milk for one to two days. Store the masala milk powder at room temperature for a week, and for a long shelf, you can refrigerate it.
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For more recipes from this blog you might also like please check:
Golden Milk
Bajre ni Raab
Ginger Cardamom tea
Ajwain Gur Ki chai
How to make Masala Milk (Doodh)
Equipment
- saucepan
- spice grinder
Materials
Masala Milk Powder
- 1/2 cup almonds
- 1/4 cup pistachios
- 1/2 cup cashews
- 1 teaspoon cardamom powder or whole
- ½ teaspoon nutmeg powder
- 1 pinch saffron
- 1 teaspoon pepper whole
- 1/4 tsp turmeric powder optional
For masala milk
- 2 cups of milk
- suger to taste
- 3 tsp masala mix
- pinch of safron Garnish optional
Instructions
How To Make Milk Masala Powder?
- Take nuts (almonds, cashews and pistachios) in a pan on medium-low heat. Dry roast for 3-4 minutes while stirring constantly.
- Note: We are not looking for any colour change or roasted flavour. Remove it to a plate.
- In the same pan, add green cardamoms and black pepper. Roast them by stirring constantly for around 3-4 minutes until you get an aroma of the spices.
- Let them cool completely.
- Once cooled, take that into the grinder jar. Add Saffron and turmeric powder.
- Grate the nutmeg directly over the jar.
- Start grinding in using the pulse button. Do not grind constantly to make a powder by pulsing it.
- If ground constantly, the nuts will release their oil, and you will end up with lumpy powder.
- Here, we are looking for dry powder.
How To Make Masala Doodh?
Method 1:
- Take 1 cup or glass of milk in a pan. Add 1 ½ -2 teaspoons of masala powder and sugar to taste.
- Now, bring this mixture to a boil over medium heat. You can use the microwave too.
- Once it comes to a boil, turn off the stove.
- Pour the hot milk into the serving glass or mug and serve.
- If you prefer chilled masala milk, allow the boiled milk to come to room temperature, then refrigerate it and serve chilled.
Method 2:
- Pour the milk Into a saucepan and bring it to a gentle simmer over medium heat and stir occasionally to avoid scorching.
- Add prepared masala as required and stir occasionally to avoid scorching.
- Allow the milk to simmer for a few minutes on low heat. let the flavours infuse into the milk.
- Turn off the heat.
- Let the masala milk cool for a couple of minutes.
- Add the sweetener of your choice to a glass or cup.
- Pour the masala milk glasses.
- Stir well until the sweetener dissolves completely.
- Optionally, garnish with a few strands of saffron or chopped nuts.
- Enjoy the warm and aromatic masala milk as a comforting drink during colder weather
