Kesar Masala Milk is steaming hot milk flavoured with milk masala powder. Milk masala powder is a blend of roasted and ground dried fruits, nuts, cardamom, saffron etc. The powder is available commercially, but can be easily prepared at home. Masala milk is generally prepared on the occasion of Kojagiri Pournima, but is a comforting drink during winter/monsoon as it provides warmth and nutrition to the body. The masala powder can be made, stored in the refrigerator and used as needed. Here is the recipe for the masala powder and kesar masala milk.
Ingredients
For the milk masala powder
½ cup unsalted almonds (badam)
½ cup unsalted cashew nuts (kaju)
½ cup unsalted pistachios (pista)
3 cardamoms (elaichi)
5 to 6 black pepper (kali mirch)
a pinch of saffron (kesar)
a tiny pinch of nutmeg powder (jaiphal powder)
For the Kesar masala milk
2 cups of milk (doodh)
3 tsp of milk masala powder
1 to 2 tsp sugar, as per taste (cheeni)
A pinch of saffron (kesar)
For garnishing
Almond pistachio slivers (badam, pista ke tukde)
few threads of saffron (kesar)
Few dried rose petals (gulab ke sookhe pankhudiya)
Method
To make the milk masala powder
- Heat a pan and dry roast almonds for a minute on slow flame.
- Remove in a bowl.
- Now, add cashew nuts and roast for few seconds on slow flame.
- Remove and add pistachios.
- Dry roast for few seconds and remove.
- Add cardamoms and black pepper to the pan.
- Roast for few seconds.
- Allow all the roasted ingredients to cool completely.
- Now, blend all the roasted ingredients to a coarse powder, running the blender in short bursts, for few seconds.
- To the powder, add a pinch of saffron, nutmeg powder and mix.
- Transfer the powder to an airtight container.
- This powder can be stored in the refrigerator for atleast 2 months.
To make the kesar masala milk
- Heat milk in a pan.
- Remove 1 tsp milk in a small bowl and add saffron to it.
- Set it aside for 10 minutes.
- When the milk starts boiling, add 3 teaspoons of milk masala powder and sugar.
- Allow the milk to boil for 5 minutes.
- Add the saffron mixture to the boiling milk.
- Boil for few more seconds.
- Turn off the flame.
- Pour into glasses and serve.
Notes:
- The quantity of the milk masala and sugar in the milk can be adjusted as per individual choice.
- If desired, milk can be further boiled and thickened.
- Milk masala powder can be used while making phirni, basundi, rabdi, kheer, gajar halwa etc.
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