Milk masala powder is a blend of nuts and spices and is very popular in the Indian cuisine. It is used to make masala milk or masala doodh. It is also used for garnishing Indian desserts and sweets. It is very easy to make at home with a handful of ingredients.
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Ingredients
Only a few ingredients are required to make milk masala powder. Almonds, shelled pistachios, cashews, saffron strands, and cardamom powder are all you will need.
The nuts should be unsalted and not roasted. If you like a more yellow color, you can add a teaspoon of turmeric powder too. If you prefer a little spiciness then 4-5 black peppercorns can be added while blending.
Instructions
As the nuts may have some moisture, it is best to roast them on low heat for 4-5 minutes ensuring they do not ooze out any oil.
The nuts should not change color, but just get heated so it is easier to blend them.
Step 1: Gather all the ingredients for masala milk powder.
Step 2: Roast the nuts on low flame for 4-5 minutes.
Transfer the nuts to a plate and let them cool down completely. Then put all the nuts, cardamom, and saffron strands to a blender jar. Blend them into a semi-coarse powder. Milk masala powder is ready.
Step 3: Put all the ingredients in a blender and blend it to a semi coarse powder.
Step 4: Transfer to a bowl or container.
Variations
Add some nutmeg powder or black pepper corns while blending if desired.
For more yellow color, a little bit of turmeric powder can also be added.
Serving suggestions
Add this milk masala powder to a glass of hot milk to make masala milk or masala doodh and add some sugar to taste.
It can also be added to Indian desserts like kalakand, vermicelli kheer, kulfi, and rasmalai.
Equipment
To dry roast the nuts a small pan is needed along with a spatula. For blending the nuts a blender like Vitamix with dry jar or a food processor is useful.
Storage
Transfer the milk masala powder to an air tight container. You can store it at room temperature for about a week. To store it longer for upto 3 months you can keep the container in the refrigerator.
To keep it fresh and store longer upto 6 months, you can freeze it and use it as needed.
Top tip
- Roast the nuts to get rid of any moisture.
- Do not roast too much else the oil from nuts will ooze out.
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📖 Recipe
Milk Masala Powder
Equipment
- Vitamix (dry jar, or another standalone blender)
Ingredients
- ½ cup Almonds
- ½ cup Pistachios (unsalted, raw, shelled)
- ½ cup Cashews (unsalted, not roasted)
- 2 teaspoon Saffron
- 1 tablespoon Cardamom powder
Instructions
- In a saucepan add the almonds, cashews, and pistachios.½ cup Almonds, ½ cup Pistachios, ½ cup Cashews
- On low flame roast them for 4-5 minutes.
- Transfer to a plate and let it cool down completely
- Add all the nuts, cardamom powder, and saffron strands to the blender jar.½ cup Almonds, ½ cup Pistachios, 2 teaspoon Saffron, 1 tablespoon Cardamom powder, ½ cup Cashews
- Blend on low speed until all the nuts are chopped into a semi-coarse powder.
- Store in jars.
Notes
- Roast the nuts to get rid of any moisture.
- Do not roast too much else the oil from nuts will ooze out.
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