Masala Doodh with Fresh Homemade Milk Masala Powder.

"Masala Doodh with Fresh Homemade Milk Masala Powder" ... is a simple- popular- healthy drink prepared with full cream milk with a range of powdered nuts, spices etc. … it's the ultimate choice of drink preferred by family and friends during auspicious occasions … there are plenty of combinations in which this flavorful milky drink can be prepared and this one is the easiest of all … the sweet flavored milk with bits of crunchy nuts makes it that much more tastier … sip it on steaming hot for best of taste, especially during winter/ monsoon before you retire to bed for a good sound sleep … try it, tastes awesome … Yummilicious ...

** Masala Milk/ Masala Doodh needs no Introduction to any Indian. Almost everybody has had a taste of this milk which is common in most homes. Due to time constraint, many buy this masala from stores which is very costly. Again, one is not sure of the quality and ingredients added in Branded Products. This powder can be easily prepared with most of the ingredients that are readily available in the Kitchen.

** Masala Doodh/ Masala Milk can be prepared instantly with this powder if handy and offered to guest who give surprise/ unannounced visits. The powder can prepared and kept in fridge as it has a good shelf life and is helpful indeed. This drink being very energizing is loved by young, old and children alike. A good and healthy drink to be had before you retire to Bed to induce a good sleep, so do try it.

** Addition of spices like pepper is a choice, I have not added it here as one can always add it while preparing the milk or you can add 1 tsp of pepper while grinding the masala powder. Addition of sugar too should be reserved to adding while preparing the milk depending upon individual taste preference. A little bit of milk powder can be added while preparing masala powder as it adds thickness to masala doodh. 

** In Maharashtra this flavourful drink is prepared and served on the auspicious occasion of Kojagiri Purnima at night which is a full moon night. Kojagiri means being awake and Goddess Lakshmi is believed to visit at night and bless those who eagerly wait for her blessings by offering this homemade masala doodh. That's it, I hope these reasons are enough for you to try out this creamy flavourful masala doodh. 

** Here is my recipe for "Masala Doodh with Fresh Homemade Milk Masala Powder" ... my style ... try it, tastes awesome ....

** Ingredients To Prepare the Milk Masala Powder :

Almonds/ Badam : 2 cups

Shelled Pistachio/ Pista (unsalted) 1 cup

Cashew Nuts/ Kajjubi/ Kaju : 1 heaped cup

Cardamom/ Ellacihi/ Yellu Powder : 2 tblsp

Nutmeg/ Jaiphal Powder : 1 tsp

Saffron/ Kesar : 2- 3 tsp

** All the above ingredients should be at room temperature. Add Almonds, pista, cashew nuts in a microwave glass dish and MW it for a 2-3 minutes. You can also fry them a bit in kadai for 5-7 minutes or keep it in hot sunlight (30 minutes).

** Remove and put it in a mixer and grind using pulse mode until you get a coarse powder. Do not grind in full speed continuously or else the nuts will leave out oil and you will turn into a mess and will not get a dry powder.

** Now remove half cup out of the mixture from mixer and keep it aside. This is to be added later so that you get some small pieces when you drink masala doodh. If not required you can leave out this step, but I suggest you follow.

** Now add saffron, nutmeg, cardamom powder and further grind all together until you get a fine powder (not very fine). Remove and put it in a flat bowl and add in the reserved half cup of crushed powder and mix well.

** Note : Addition of saffron adds a pleasant yellow color and a mild flavour to the milk when boiled. However, being costly some prefer substituting with turmeric/ haldi which is also a good ingredient when it comes to health, but then the flavour will be different. Again, you can add a pinch of saffron+ haldi and balance the same if preferred. I always add only saffron to the powder and at times add haldi powder while preparing masala doodh, that way I can have a choice on addition of the same. 

** Spread the powder evenly on the tray taking care to see that there are no lumps formed and allow to cool completely before you store it in air-tight container and put it in the fridge for longer shelf life. Remains good for 6 months.

** To Prepare the Masala Doodh : Add 1-2 glass of thick creamy milk in a vessel and heat it on medium heat, when slightly warm add in 1-2 tsp of the masala milk powder and bring to a boil. Let simmer for 2-3 minutes, stir well, remove and add sugar as per individual choice and mix well before serving. You can also add a pinch of haldi powder and pepper powder if preferred while boiling the milk. 

** Note : Most of us these days avoid full fat milk for consumption and use skimmed milk. Though masala doodh taste best prepared with full fat milk, you can always use skimmed milk if desired. Again, to get smoother, thicker masala milk, you can boil skimmed milk along with 1-2 tsp of skimmed milk powder and masala milk powder, this gives a tasty thick masala doodh too, try it, I often prepare it this way. 

** "Masala Doodh with Fresh Homemade Milk Masala Powder" is ready to be served. Always serve steaming hot with some snacks when you have guests at home. You can have this drink just before you retire to bed for a good sound sleep. In my home when I serve at night I add a pinch of haldi and pepper powder, otherwise as it it during day time, we just love this flavorful thick creamy nutty milk a lot. 

** For Winter/ Monsoon Season : You can add a pinch haldi (turmeric) powder when you boil the milk and then add masala milk powder. You can also add a dash of pepper (miri) powder while boiling if you catch that inevitable cold.

** My Tip : Grinding to a fine texture depends largely on the mixer grinder gadget used. If your family has no problem on the sugar front, you can add some sugar while grinding the mixture. The best way to grind is to use pulse mode by giving time in between for cooling. You can sieve it through a fine sieve and once again add the ingredients remaining thicker residue nuts and run the pulse mode to make it to fine powder. A little bit of powder always remain at the bottom of the milk when boiled even sieved well, that is the very reason you should serve the masala doodh along with a spoon/ stirrer.