masala milk recipe | masala doodh recipe

  1. grind to a fine powder of almonds, pistachios, cashews. keep aside.
  2. if you are making in large quantity then make sure your nuts are not moist. remove the masala milk powder and keep in an airtight container or jar. store in the fridge and use as required.
  3. take a saucepan add 2 glass of milk.
  4. once the milk begin to boil, add half tsp of nutmeg powder and cardamom powder.
  5. also add 3-4 tsp of masala milk powder (almonds, pistachios, cashews crushed)
  6. later add few strands of saffron
  7. finally add 2 tsp of sugar. adjust sugar to your taste.
  8. allow it boil for about 4 to 5 minutes. keep stirring in between so that it doesn't burn from bottom.
  9. serve the thick masala milk hot or chilled.

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