Yesterday was the first Shravana Somavaram of 2013. My brother, Anand, and I fast through the day with just fruits and milk for sustenance. Both, Anand and I, do not like the taste of just milk and so normally add Complan to our milk. To our horror yesterday, we ran out of Complan!
For a moment, we were in a panic… a day of fasting with no milk loomed ahead of us… OK, OK, that was very melodramatic, but that was how we felt. Then, I realised I could make Masala Milk.
Masala Milk or Masala Doodh is milk flavoured with cardamom, dry fruits, saffron, and a touch of nutmeg. In winter or monsoon, you can have it piping hot and it acts as a warmer. In summer, you can have it chilled and it acts as a cooler. 🙂
And its quite easy to make.
- Milk or Doodh – 5 Cups
- Almonds or Badam – 10
- Pistachios or Pista – 15
- Saffron Strands – 15 or 20
- Nutmeg Powder – A Pinch
- Sugar to Taste
- Grind the almonds and pistachios into a rough powder.
- Boil the milk with the saffron for about 8 to 10 minutes.
- Turn the heat to low and add the sugar to the milk.
- Stir till the sugar has melted.
- Add the almonds, pistachios, and nutmeg powder.
- Mix well.
- Let the milk simmer for about 2 minutes.
- Serve hot or chilled.
- Use full-fat milk, if you can. 🙂
- Do not add more than a pinch of the nutmeg powder as it has an overpowering taste.
- Do not boil the nutmeg powder with the milk else the milk gets a faintly bitter aftertaste.