What is Milk Masala Powder
‘Masala’ means a ‘spice blend’ or a ‘mixture of spices.’ ‘Milk powder’ as in this recipe, means a ‘ground powdered form of nuts and spices’ which is added to milk to flavor it. This fragrant nuts and spice blend can also be added to plant based milks like almond milk or cashew milk. Personally, I don’t like the taste of plain soy milk. So, I am not suggesting it. But you can definitely try with soy milk. You can also add a few teaspoons of the Milk Masala Powder to various Indian sweets like Phirni, Kheer, Gulab Jamun, Suji Halwa and the likes. This will only enhance the flavor and richness of these traditional Indian sweets. Apart from adding to sweets, I usually make a beverage by adding this fragrant blend of Masala Dudh Powder to hot milk. Just add a 2 to 3 teaspoons of this nut-spice powder in a glass of milk (dairy or vegan). Add sugar or any other sweetener you prefer. Stir and sip on. You can skip the sugar too. Avoid adding honey. As per Ayurveda, honey becomes toxic when heated. Hence, should not be added to hot drinks. If not heating up the milk and serving chilled or at room temperature, then you can add honey. One glass of hot milk with the Milk Masala Powder in the night also aids in getting sound sleep. The spice nutmeg in the powder calms, relaxes and helps in getting sleep. With all the nuts and spices in it, this Masala Dudh Powder makes for an excellent milk-based beverage, for both kids and adults alike.
About My Recipe
When we were in school, mom would give me Turmeric Milk in the morning and a cold or warm masala milk (depending on the season) in the evenings or nights. Well, milk was quite a mandatory for my family. We were never exposed to tea or coffee. Although, an occasional sip of Tea or Coffee was allowed when we would go out to dine at restaurants. As a family, we have tried both homemade as well as store-brought Milk Masala Powder. I would always give a thumbs up to the homemade one. This recipe is again a family recipe, with a few variations of my own to add a more wholesome touch. In addition to the nuts (almonds, cashews and pistachios), what I also have added in this Masala Dudh Powder are pumpkin seeds and dried rose petals. These are not essential and you can skip them. The fragrant spices added are cardamom, black pepper, nutmeg, turmeric and saffron. I have also included fennel seeds which are good for digestion. But again, you can skip it. Saffron is expensive. So, instead of saffron, you can increase the quantity of turmeric powder. I have mentioned the details in the notes section of the recipe card below. The turmeric powder gives a nice faint yellow color and is good for the body too. If stored in the refrigerator, the shelf life of this masala powder is about 1 to 2 months. You can also store in the freezer to increase the shelf life.
How to make Milk Masala Powder
Preparation
- Heat a pan and add the nuts and seeds:
½ cup almonds½ cup pistachios½ cup cashews½ cup pumpkin seeds
Dry roast for 3 to 4 minutes on low heat. Remove and keep aside on a plate or tray. Use fresh nuts to make the milk powder. Avoid using nuts whose shelf life has expired or nuts that have gone rancid. 2. In the same pan, add ½ teaspoon saffron strands (kesar). 3. Stir till the color of the saffron changes to a darker shade. Remove and keep aside. 4. Grate the nutmeg (jaiphal) and keep aside. Measure and take about 3.5 teaspoons of grated nutmeg or nutmeg powder.
Make Milk Masala Powder
- Once the nuts cool, add them in a mixer-grinder jar or spice grinder along with the ingredients listed below:
3.5 teaspoons of grated nutmeg½ to 1 tablespoon dried rose petals1 teaspoon fennel seeds (saunf)¼ teaspoon turmeric powder¼ teaspoon black peppercornsseeds from 20 grams green cardamom5 tablespoons sugar
If you have a small dry grinder jar, then you will have to grind in batches. Remove the husks of the green cardamoms and add only the seeds. 6. Grind to a fine powder. While grinding, grind in short spurts and not at a stretch, so that you do not end up making a flavored mixed nut butter from the various nuts. 7. Remove the Masala Dudh Powder and keep in an air-tight container or jar. Store in the refrigerator, as the nuts may get rancid. The recipe yields a medium jar of Milk Masala Powder. If stored in the refrigerator, then shelf life of this powder is about 1 to 2 months. You can also freeze it. 8. To serve, dissolve 2 to 3 teaspoons of Milk Masala Powder in a glass of hot milk or chilled milk. Add sugar if required. Stir and serve.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dry Fruits Milkshake Badam Milk Recipe, Sweet Creamy Badam ka Milk Thandai Recipe – Traditional Drink for Holi Rose Milkshake | Rose Milk This Milk Masala Powder recipe from the archives first published in August 2014 has been updated and republished on January 2023.
title: “Milk Masala Powder Masala Dudh Powder” ShowToc: true date: “2024-10-14” author: “Doris Morales”
What is Milk Masala Powder
‘Masala’ means a ‘spice blend’ or a ‘mixture of spices.’ ‘Milk powder’ as in this recipe, means a ‘ground powdered form of nuts and spices’ which is added to milk to flavor it. This fragrant nuts and spice blend can also be added to plant based milks like almond milk or cashew milk. Personally, I don’t like the taste of plain soy milk. So, I am not suggesting it. But you can definitely try with soy milk. You can also add a few teaspoons of the Milk Masala Powder to various Indian sweets like Phirni, Kheer, Gulab Jamun, Suji Halwa and the likes. This will only enhance the flavor and richness of these traditional Indian sweets. Apart from adding to sweets, I usually make a beverage by adding this fragrant blend of Masala Dudh Powder to hot milk. Just add a 2 to 3 teaspoons of this nut-spice powder in a glass of milk (dairy or vegan). Add sugar or any other sweetener you prefer. Stir and sip on. You can skip the sugar too. Avoid adding honey. As per Ayurveda, honey becomes toxic when heated. Hence, should not be added to hot drinks. If not heating up the milk and serving chilled or at room temperature, then you can add honey. One glass of hot milk with the Milk Masala Powder in the night also aids in getting sound sleep. The spice nutmeg in the powder calms, relaxes and helps in getting sleep. With all the nuts and spices in it, this Masala Dudh Powder makes for an excellent milk-based beverage, for both kids and adults alike.
About My Recipe
When we were in school, mom would give me Turmeric Milk in the morning and a cold or warm masala milk (depending on the season) in the evenings or nights. Well, milk was quite a mandatory for my family. We were never exposed to tea or coffee. Although, an occasional sip of Tea or Coffee was allowed when we would go out to dine at restaurants. As a family, we have tried both homemade as well as store-brought Milk Masala Powder. I would always give a thumbs up to the homemade one. This recipe is again a family recipe, with a few variations of my own to add a more wholesome touch. In addition to the nuts (almonds, cashews and pistachios), what I also have added in this Masala Dudh Powder are pumpkin seeds and dried rose petals. These are not essential and you can skip them. The fragrant spices added are cardamom, black pepper, nutmeg, turmeric and saffron. I have also included fennel seeds which are good for digestion. But again, you can skip it. Saffron is expensive. So, instead of saffron, you can increase the quantity of turmeric powder. I have mentioned the details in the notes section of the recipe card below. The turmeric powder gives a nice faint yellow color and is good for the body too. If stored in the refrigerator, the shelf life of this masala powder is about 1 to 2 months. You can also store in the freezer to increase the shelf life.
How to make Milk Masala Powder
Preparation
- Heat a pan and add the nuts and seeds:
½ cup almonds½ cup pistachios½ cup cashews½ cup pumpkin seeds
Dry roast for 3 to 4 minutes on low heat. Remove and keep aside on a plate or tray. Use fresh nuts to make the milk powder. Avoid using nuts whose shelf life has expired or nuts that have gone rancid. 2. In the same pan, add ½ teaspoon saffron strands (kesar). 3. Stir till the color of the saffron changes to a darker shade. Remove and keep aside. 4. Grate the nutmeg (jaiphal) and keep aside. Measure and take about 3.5 teaspoons of grated nutmeg or nutmeg powder.
Make Milk Masala Powder
- Once the nuts cool, add them in a mixer-grinder jar or spice grinder along with the ingredients listed below:
3.5 teaspoons of grated nutmeg½ to 1 tablespoon dried rose petals1 teaspoon fennel seeds (saunf)¼ teaspoon turmeric powder¼ teaspoon black peppercornsseeds from 20 grams green cardamom5 tablespoons sugar
If you have a small dry grinder jar, then you will have to grind in batches. Remove the husks of the green cardamoms and add only the seeds. 6. Grind to a fine powder. While grinding, grind in short spurts and not at a stretch, so that you do not end up making a flavored mixed nut butter from the various nuts. 7. Remove the Masala Dudh Powder and keep in an air-tight container or jar. Store in the refrigerator, as the nuts may get rancid. The recipe yields a medium jar of Milk Masala Powder. If stored in the refrigerator, then shelf life of this powder is about 1 to 2 months. You can also freeze it. 8. To serve, dissolve 2 to 3 teaspoons of Milk Masala Powder in a glass of hot milk or chilled milk. Add sugar if required. Stir and serve.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dry Fruits Milkshake Badam Milk Recipe, Sweet Creamy Badam ka Milk Thandai Recipe – Traditional Drink for Holi Rose Milkshake | Rose Milk This Milk Masala Powder recipe from the archives first published in August 2014 has been updated and republished on January 2023.
