Doodh Masala | Masala Milk Powder
EVENT: SHHH COOKING SECRETLY
THEME: SPICE MIX
RECIPE: DOODH MASALA | MASALA MILK POWDER
Doodh Masala | Masala Milk Powder is an Indian Spice Mixture made using nuts,seeds and warming spices. This spice mixture, Doodh Masala or Milk Spice Mixture is usually added to hot or warm milk. It is a comforting and nutritious drink to have during the cold season. It also is a beneficial drink for pregnant and lactating mums.
Enjoy Masala Doodh or Masala Milk as a healthy dessert, or to fill up your tummy during fasting. Have it in place of coffee or tea in the mornings. Add sugar or enjoy it without it. Sometimes ready made doodh masala are loaded with cheaper nut powders like peanuts or sugar. I don’t like to add sugar to my doodh masala recipe. That way, I can serve it without sugar or add another sweetener option like dates, stevia, honey or maple syrup.
WATCH THE VIDEO BELOW, TO LEARN HOW TO MAKE DELICIOUS HOT TASTY MASALA DOODH OR MASALA MILK
HOW TO USE DOODH MASALA |MASALA MILK POWDER?
- Make a hot comforting drink during the cold season. Heat up milk and add 1 -2 tsp of the masala per cup.
- Make it into a cooling drink during the summer. Heat the milk, add masala. Allow it to cool down. Chill it in the fridge for 1-2 hours before serving.
- Add to your kulfi recipes. Sometimes, instead of adding the nuts and spices separately in my badam kesar pista kulfi, I add doodh masala.
- I like to add it also to my doodh pak or basundi.
- Add a teaspoonful to your morning oats or cereal.
- Add to your smoothies.
- Enjoy this hot or cold drink during fasting. It fills the tummy up and is healthy. To make it a bit more filling add some cream or use full fat milk. I like to add chia seeds as it is a tummy filler.
HOW TO STORE DOODH MASALA |MASALA MILK POWDER?
- If you make a small batch like I do then it stays at room temperature in an airtight container for at least a month. However, I can assure you it disappears before the month gets over.
- If you make a big batch then store it in the fridge in an airtight container. It stays fresh for at least 3 months.
- I have not tried freezing the powder.
- If you stay in a warm and humid place, then it is best to store in the fridge as soon as you make the powder. I have noticed that in a hot and humid kitchen the powder goes stale very quickly.
CAN I USE THIS SPICE MIXTURE WITH NON DAIRY MILKS?
Yes, certainly you can. To make it into a vegan doodh masala don’t add milk powder. Use any plant based hot milk to enjoy this nutritious and healthy drink.
WHY ROAST THE NUTS LIGHTLY?
In fact, roasting the nuts lightly, brings out their natural flavour, adds a deeper flavour.
A Bit About The Group:
In brief, every month a new theme is chosen by members. Then, the participants are paired up. In turn, they give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme.
As soon as their dish is ready, the photo is shared on our Facebook group. The other participants try and guess the secret ingredients. Towards the end of the month the recipe is shared on the group. Additionally, members get to know each other and interact with them.
This Month’s Theme
This month Jayashree who blogs at Ever Green Dishes suggested SPICE MIXTURES as the theme. My initial plan was to make garam masala at home but I changed my mind as it seems this year there is no Spring. The weather is still cold, rainy and occasionally still snows. This kind of weather makes me crave for comforting hot drinks and MASALA DOODH is one of them.
From Jayashree’s blog I have booked marked her recent Aam Ki Launji recipe. Can’t wait to get some raw mangoes to make this easy tasty pickle.
My Partner This Month
My partner for this theme is Anu Kollon who blogs at Ente Thattukada. During our conversation I indicated that I will be making doodh masala as I’ve run out of it. That is when I realized that I don’t have that recipe on my blog as yet even though I make the masala so often. So immediately she suggested that I use pista and saffron in my spice powder mixture.
In turn I gave her curry leaves and sesame seeds as Anu said that she would go for a South Indian Spice Mixture. Using those ingredients she has made Bisi Bele Bath Powder. Now I can make my favourite rice dish using her homemade masala recipe.
Some Home Made Spice Recipes On My Blog
One spice mixture that I use often and make at home is Dhana Jiru as it is used almost in all the Gujarati Savoury dishes.
Moroccan Spice Mix which I love to use for Moroccan Couscous Salad, soups or salads.
I highly recommend you try out Home made Cajun Seasoning or Spice Mixture. I used for the first time to make stuffed mushrooms. Since then have used it on roasted baby potatoes, on sweet potato fries and in a pasta dish. Just takes the whole flavour and taste of a dish to another level.
INGREDIENTS REQUIRED FOR DOODH MASALA | MASALA MILK POWDER
- Almonds – Dry roast them in a wide pan or for 2-3 minutes over low heat stirring all the time.
- Pistachios -Dry roast them in a wide pan or for 2-3 minutes over low heat stirring all the time.
- Cashew Nuts – Dry roast them in a wide pan or for 2-3 minutes over low heat stirring all the time.
- Melon Seeds/ Pumpkin Seeds/ Sunflower Seeds – use which ever one you get. Must be unsalted.
- Nutmeg – either powder or half of the nutmeg. If using whole nutmeg, make sure you break it into smaller pieces.
- Cardamom Seeds – peel the pods and remove the seeds. Add the pods to your tea water or any herbal tea.
- Fennel Seeds – roast them for 2-3 minutes over low heat till go get the aroma of the fennel seeds. Make sure it does not get burnt.
- Black Pepper – optional ingredient. I add some as it adds warmth.
- Saffron –
- Rose Petals – optional. I add as it adds flavour and rose has a cooling effect on the tummy. Make sure you use organic ones which are pesticide free.
- Turmeric Powder – need to add a little as it adds a lovely colour to the masala milk. The amount of turmeric added in this spice mixture is not enough to give health benefits. It is purely added for the colour. If one has a cold or cough then it is best to drink Haldi Ka Doodh or Turmeric Tea Latte.
- Mace – javantri. Adds warmth and flavour.
- Ginger Powder – adds warmth and balances the flavours too. It is also beneficial for sore throats.
- Milk Powder – optional. Some add it to give a creamy consistency to the milk. I don’t add it. For a more creamier drink I prefer to add a bit of fresh cream. If you want to add then add about 2 tbsp to the spice mixture and mix it up well.
WATCH HOW TO MAKE DOODH MASALA | MASALA MILK POWDER AND THE DRINK MASALA DOODH
DOODH MASALA | MILK MASALA POWDER
- ¼ cup almonds unsalted
- ¼ cup cashew nuts unsalted
- ¼ cup pistachios without shells, unsalted
- 2 tbsp melon, pumpkin or sunflower seeds unsalted
- 1 tsp fennel seeds
- ⅛ tsp black pepper
- ½ tsp saffron strands
- ½ tsp cardamom seeds
- ¼ tsp nutmeg powder
- 2 tbsp rose petals
- ¼ tsp turmeric powder
- ¼ tsp mace powder or one small mace
- 1 tsp ginger powder
- Put a wide pan over low heat.
- Add almonds and roast them lightly for 2 minutes, stirring all the time.
- Then add the cashew nuts and roast them for 1 -2 minutes, stirring all the time.
- Add pistachios and roast them for 1 minute.
- Now add the pumpkin seeds or which seeds you are using. Also add the fennel, pepper and cardamom seeds. Add also mace if you're using whole.
- Roast for 30 seconds or 1 minute. Remember keep stirring the mixture all the time.
- Transfer the roasted mixture to a plate. Don't leave it in the pan otherwise the nuts and spices will get burnt.
- While the mixture is still hot add the saffron strands.
- When the mixture is cool add rose petals, nutmeg, ginger and turmeric powder.
- If you are adding milk powder and sugar, then do so now.
- Process the mixture in a food grinder or processor to a fine powder.
- Remove the doodh masala powder into a bowl. Allow it to cool down a bit as it becomes warm during grinding.
- Store doodh masala powder in an airtight container like a jar or a steel tin.
- To learn how to prepare the drink masala doodh or masala milk, please watch the above video.
- Don't add sugar to the spice mixture. This way you are able to serve the masala milk or doodh even to ones who don't sugar.
- When making the spicy milk, add honey, maple syrup or stevia instead of sugar.
- Adjust the spices according to your taste.
- Store the doodh masala or milk spice powder in an airtight container. If your kitchen is hot and humid, best to store it in the fridge.
- Make sure no whole pieces are left of the nuts, spices or seeds. I prefer using coffee grinder for all my home made spices.
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