Sunday, September 12, 2010
Milk Masala Powder
Even though I am on the wrong side of 30, there are certain times when I crave a glass of milk at night. The catch, however, is that I cannot stand the sight of white milk. So sometimes, I add a bit of rose syrup or drinking chocolate or even turmeric powder to the milk. Nowadays, I've started making a small batch of this milk masala. Not only is it tasty, it also means I consume nuts on a regular basis.
To make the milk masala, simply grind to a coarse powder 2 tbsps of pistachios, 1 tbsp of almonds, 1 tbsp of cashewnuts, 15 nos of cardamom and 2 tbsps of sugar. Add a pinch of saffron and store it in the refrigerator.
Not only can you use the milk masala in a glass of warm milk, you can also add it to enhance the taste of your payasams and kulfis and sooji ka halwa/sheera.
This is my very very late entry to Back To Basics -2, a brilliant event started by Jaya that I am hosting this month.
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Nice one
ReplyDeleteVery interesting milk masala powder..
ReplyDeleteI make something similar too. I use almonds but none of the other nuts and add some roasted poppy seeds and grind them similar to your recipe.
ReplyDeletewow, what a wonderful recipe. I will surely make it and keep it safe.
ReplyDeleteAha! so that's what is in those packaged doodh masala. Now I can make my own at home.
ReplyDeleteThanks for the "brilliant" vote of confidence. :)
nice one will prepare this and keep
ReplyDeleteWow,looks and sounds nice!
ReplyDeleteI am a milk addict and this milk-masala looks great.
ReplyDeleteLovely masala for the milk. Might make it for the winter season.
ReplyDeleteAaw this ounds interesting
ReplyDeleteLooks great! Makes me hungry just looking at it.
ReplyDelete