|1/2 cup Almonds|
|1/4 cup Cashew|
|1/4 cup Pistachio|
|10 Green cardamom|
|1 tsp Ginger powder|
|1 tsp Nutmeg powder|
|2tsp Pepper corns|
|Few Saffron strands|
Spice mixes and masala powders are a necessity in every Indian Kitchen. The homemade masalas are the best because of the fresh flavour it imparts. Today I am going to show the easy way to prepare the instant milk masala powder. This powder is added to milk and served either hot or cold. We use many nuts and spices to make this masala. You can use this masala to even flavour your kheer or payasam. This masala is very similar to the thandai masala but with fewer ingredients. Make a batch of this flavourful masala and keep in an airtight box refrigerated. It has to be in the fridge as the nuts in this may turn rancid otherwise. The amount of nuts used can be varied according to one’s taste. We can change the number of spices too.
Dry roast each ingredient without it changing the colour. Roast for 1 minute. Let it cool
Grind it into a coarse powder. Store in an airtight box in a refridgerator. Add to milk and boil when necessary
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