(Spiced Warm Milk)
This recipe was featured in: masala doodh, wonderful doodh
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Serves 2
2 cups milk (whole/reduced/lowfat. I would not recommend skim milk for this drink)
sugar, to taste
3-4 saffron strands, for garnishing
For the masala:
5-6 almonds, blanched, coasely chopped
5-6 cashews, coarsely chopped
5-6 pistachios, deshelled
10 green cardamom pods (elaichi), use only seeds, coarsely crushed
quartered piece of nutmeg or 1/2 tsp nutmeg powder
1 pinch saffron strands
Alternatively, use 2 tsp Everest Kesari Milk Masala
Grind the ingredients of the masala in a small grinder to a coarse-fine powder. (A coffee grinder would be perfect!). Store left over in the refrigerator.
In a saucepan, bring the milk to a boil, add sugar and 2 tsp of the ground masala. Simmer for 5-10 mins, stirring occassionally. Let it sit for about 5 mins, so that the milk assimilates the masala and gets a beautiful yellow color.
Pour in individual glasses/cups. Garnish with saffron strands and serve warm.
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