Thursday, November 5, 2015

Homemade Milk Masala

Almonds - 1 cup,
Cashews - 1/2 cup,
Pistachios - 1/2 cup,
Turmeric powder - 1/4 tsp,
Dry ginger powder - 1/8 tsp,
Cardamom powder - 1 tsp,
Nutmeg powder - 1/2 tsp,
Saffron strands - 3/4 tsp.

Dry roast almonds, cashews and pistachios together on low flame for 1-2 minutes. Remove in a plate and keep aside until room temperature.

Now grind all dry nut in mixer grinder or food processor.

Grind in pulses so nut would not release its oil. Do not grind in fine powder. Take out in a bowl, add turmeric powder, nutmeg powder, cardamom powder, saffron strands and mix well.

Store in airtight container in refrigerator.

To Serve
Heat 1 glass of milk in a pan until boil.

Take out hot milk in a glass and add 1 tbsp prepared milk masala and stir. Add sugar according to taste and serve warm.

Store masala in refrigerator up to 30 to 45 days.
Roasting process of nut can be skipped.
Fennel seeds and black pepper powder can be added.
Add or omit any nut of your choice.

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