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Ingredients Method Notes

Ingredients
  

  • 1/2 cup shelled pistachios
  • 1/2 cup almonds
  • 1/4 cup cashews
  • 1/4 cup magaz/melon seeds
  • seeds of 15 green cardamons powdered
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon saffron stands

Method
 

  1. Dry roast the pistachios, almonds, cashews and melon seeds on a very low flame for not more than 5 minutes.
  2. If you want dry roast the saffron until it turns a shade darker.
  3. Once the roasted nuts and saffron has cooled down, grind them along with the cardamon and nutmeg powder to a coarse mix.
  4. The coarseness will of the Doodh Masala will depend on your preference.
  5. Store the Doodh No Masalo in a air tight glass jar.
  6. Use as required.

Notes

The Doodh No Masalo is added to simmering milk and the milk is then boiled for 5-7 minutes. This helps the aromatic spices and saffron to release their flavor and color. This blend can be used to spike up your milk based sweets like Kheer, Doodh Paak or can be added to Halwa and Shrikhand...