Masala Doodh Recipe | Masala Milk

Loaded with goodness of milk and nuts, this Masala Dudh recipe is easy to make and taste awesome. This authentic Indian drink is made in practically every Indian household and is loved by young and old alike as a healthy breakfast, a dessert or as a beverage.

Quick Video

Recipe Card

Step-by-step instructions with photos

Traditionally Masala Doodh (मसाला दूध) is consumed on the night of Kojagiri Pournima which falls just after festival of Navratri, but this Kojagiri recipe can be enjoyed on any other occasion and taste especially good when consumed hot on cold winter nights.

Learn how to make Masala Doodh in a quick video below.

This Indian beverage is not just delicious but is healthy too. It is loaded with nuts like almonds, pistachios and cashew nuts plus includes all the goodness milk has to offer; so is rich in proteins, vitamins, minerals, antioxidants and fibre, helping improve immune function, cholesterol and heart health.

You can make this Masala Dudh even healthier by reducing the amount of sugar or omitting it completely if you are on a diabetic or sugar free diet.

While making Milk Masala Powder, toast nuts slightly so that their flavour enhances and they become crunchier, making them easier to grind.

Always grind Milk Masala to a dry coarse powder after nuts have cooled down. Use the pulse mode of grinder and only grind for a few seconds at a time. If you grind for long, grinding blades with heat up and nuts will start releasing their oil making Dudh Masala lumpy and sticky and not dry and powdery!

It’s always best to prepare fresh Masala Dudh Powder whenever you want to make masala milk, but if you are going to make it often or are very busy and cannot make Dudh Masala Powder regularly, you can always make a large batch of Kesar Milk Masala and store it in an air-tight container in the fridge for use later.

It is definitely going to better than any store-bought Masala Doodh Powder as firstly it is going to be fresher than the one lying on store shelves for ages; and secondly the store Masala Milk Powder might contain artificial colours and preservatives, which your Homemade Masala Doodh Powder will definitely not going to have.

This Masala Milk tastes especially good when it is nice, thick and creamy. And there are two ways you can achieve this quickly; by adding cashew paste and full cream milk powder.

It’s better to cook cashews a bit before grinding as they become soft and grind really well. Grind them to an extremely fine paste so that it integrates well with the milk.

Make sure to use full cream milk powder to make Masala Dudh rich and creamy.

Also, always use whole milk to make this Homemade Masala Doodh recipe so that it is as delicious as it can be.

I like to add Saffron (Kesar) twice in this Masala Milk recipe; in the masala dudh powder and in the milk. Toast Saffron threads slightly (as shown in the video) and grind them with the nuts. This will help to release its oil and aroma and draw maximum colour out of saffron. Also add some Saffron strands to milk before it starts boiling. Whole Saffron strands look good in the milk and also feel extremely flavourful while drinking Masala Doodh.

The other three ingredients that make this Masala Doodh recipe aromatic and flavourful are Green Cardamom (Elaichi), Nutmeg (Jaiphal) and Rose Water. Add green cardamom and nutmeg while grinding the nuts so that they get well integrated with the Milk Masala. If you do not like the flavour of rose water or if you don’t have it at home, you can skip it. Same applies to nutmeg, but try not to skip adding Green Cardamom as missing this ingredient will mean that Masala milk won’t feel the same….

This Homemade Masala Doodh can be enjoyed the way you like it, hot or cold. Piping hot Masala Milk taste especially good during cold winter nights or when you are a bit gloomy and under the weather, this hot drink will really help lift your mood up. Or you can also serve it chilled as a cold drink when sun is blazing on hot summer days. But I always like mine hot, no matter what the weather😊

In India people celebrate Kojagiri Poornima (full moon night) by staying awake at night and enjoying this tasty Masala Milk at midnight. But this Kojagiri Masala Doodh recipe can also be consumed at other times whenever you please or on special occasions and celebrations.

Try making this flavoursome, healthy milk with Homemade Masala Milk Powder today and see how delicious it really is.

Check out the Recipe Card and Step-by-Step Instructions with Photos below.

Some OvalShelf’s quick and easy recipes that you will really love are:

• Add water and 10 cashew nuts (Kaju) to a pan and let this cook on medium heat till cashew nuts (Kaju) turn soft. Keep this aside and let it cool down.

• Dry roast pistachios (Pista), almonds (Badam) and 8 cashew nuts (Kaju) slightly and add them to a grinding jar.

• Also slightly heat 20 Saffron strands (Kesar) and add them to grinding jar. Let this cool down.

• To this add seeds of green cardamom (Elaichi) pods and nutmeg (Jaiphal) powder.

• Grind this to a dry, slightly coarse powder and keep it aside. Use pulse mode only for grinding and only grind for few seconds at a time.

• Now grind cooled cashew nuts (Kaju) to a fine paste.

• Heat milk in a pan on medium setting.

• To this add milk powder, nuts powder, 12 saffron (Kesar) strands, cashew nuts (Kaju) paste and mix well.

• Bring milk to a boil, stirring every now and then.

• Then add sugar, slivered pistachios (Pista), almonds (Badam) and cashew nuts (Kaju), rose water (optional), mix well and let this come to a boil once again.

• Masala Dudh is ready! Serve hot or chilled.

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