Masala Doodh

(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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