Masala Milk (Masala Doodh)

A traditional recipe to make the most flavorful and healthy Masala Milk; a blend of nuts, spices, saffron and milk.

The recipe includes the method to make the nutty masala that comes handy to top over so many Indian sweets and desserts!

India has it's share of traditional milk based drinks. From haldi doodh and filter coffee to masala chai, thandai and falooda; there are so many recipes that are perfect to enjoy throughout the year.

These delicious drinks are super easy to make and perfect for most folks. And the recipe for these drinks vary from household to household and are definitely different in various parts of the country.

The additions in the recipe are easy to swap based on seasonality. I remember my grand mom make the most delicious hot drinks to sip through the winter months.

A popular fig milk, hot saffron milk and tons of turmeric milk made with fresh turmeric. While some of these were not a favorite for us as kids, we thoroughly enjoyed having glasses of Masala milk. Nuts, saffron, spices, milk and sugar make the most delicious drink that was definitely enjoyed by all the kids.

Jump to:

• What is Masala Milk
• Why this recipe works
• Masala Milk Powder
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Using the Instant Pot
• Serving and Storage
• Recipe FAQs
• More Recipes to use the Masala in
• More Delicious Warm Drink Recipes
• Masala Milk ( Masala Doodh)

What is Masala Milk

A delicious drink that is made with a special masala made with nuts, cardamom and saffron; milk and a sweetener; Masala milk is a popular Indian drink.

This sweet drink with the floral notes of saffron, some flavorful cardamom and bits of nuts; this milk is great to enjoy warm or cold. Not only is it great to make at home, it is a super popular drink through the streets of Nathdwara in Rajasthan.

My fondest memories of the milk stem from the glasses we have enjoyed over the years in Nathdwara. The vendors have a super thick and large pan of milk boiling with loads of nut based spice mix and saffron.

As the milk boils continuously, it forms a thick skin on top. And they serve the milk topped with some of this thick nutty malai. This milk is definitely the best I have ever had.

Why this recipe works

• The recipe includes making the doodh masala and the masala milk.
• We can easily make the masala ahead of time.
• The masala milk is a super flavorful drink to enjoy any time of the day.
• As we add nuts and saffron to milk, it is full of healthy ingredients.
• The drink is great when served with a sweetener or without.
• We can enjoy this warm or cold.
• It is easy to make Vegan Masala Milk.
• The recipe is naturally gluten-free.
• The resultant milk is sweet, flavorful and nutty.
• We get a natural yellow tinge in the milk thanks to the saffron.
• The recipe works well on the stovetop and using the instant pot.
• This milk is popular for Sharad Purnima and other celebrations.

Masala Milk Powder

The prime ingredient in the recipe is masala milk powder. This powder is a mix of nuts, cardamom and saffron.

A lot of Indian stores sell this masala in a boxed version. However, we can never be sure what is in it. Besides, it is so easy to make this masala at home. All it takes is a bunch of ingredients and a spice mixer.

Once this masala is prepared, we can use it to make masala milk. Besides the masala is perfect to add into kheer, sheera, halwa etc.

And the masala is easy to store in an airtight container for months. Simply refrigerate the masala and enjoy as you like!

Ingredients and Substitutions

• Nuts: A mix of raw cashews, almonds and pistachios works well here. However, use any combination of these three that you might have at hand. Also, using almond meal instead of whole almonds works fine.
• Spices: A dash of cardamom is perfect for the recipe. Moreover, add some nutmeg too if you like.
• Saffron: Saffron is known for many health benefits and gives the resultant masala milk a rich yellow tinge. Skip it only if you do not have it at hand. Otherwise I strongly recommend adding it for the taste and aroma.
• Milk: Whole milk makes the creamiest masala milk. However, swap with milk of lower fat or even plant based options if you like. Almond milk does add to the flavor of the milk and works well. So do the other non-dairy options.
• Sugar: Sugar is completely optional in the recipe. Add some of it if you like or even substitute with honey, jaggery or maple syrup.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a spice blender, add all the nuts.

2- Blend till the nuts are ground coarsely.

3- Then add the saffron strands and cardamom seeds.

4- Blend again till it all comes together and is still slightly coarse.

5- Transfer to a clean jar and store.

6- In a pan add a splash of water and then add milk and sugar.

7- Also add 4 teaspoon of the prepared masala.

8- Bring everything to a boil, stirring intermittently.

9- Turn down the heat once the milk comes to the brim.

10- Transfer to glasses and add some more slivered nuts and saffron on the milk. Serve warm.

Expert Tips and Notes

• It is easy to make the milk masala and use in the recipe. However, for an instant version, simply add the nuts, saffron and cardamom to a mortar and crush using a pestle. Use that to make the milk.
• Dry roast the nuts before processing. That way they are crisp when processed and the result is much better. However, this step is optional if the nuts are fresh.
• I like to use a mix of almonds, pistachios and cashews. However, we can make the same with only kind of nuts or two as well. Pick the ones you like and have at hand.
• Saffron gives the milk a great taste, flavor and yellow tinge. If we skip that the milk will remain white in color.
• Use whole milk for a creamy and thick masala milk. Moreover, the same recipe works with non-dairy milk as well.
• Add some turmeric powder to the mix for health benefits and added flavor.
• It is easy to add some milk powder to the masala mix. That way the milk will turn out thicker and creamier. However, this is optional.
• Adding some water to the pan before adding the milk helps to keep the masala milk from scorching and sticking to the base of the pan.
• Substitute white sugar with brown sugar, jaggery, honey or maple syrup. Or completely skip the sweetener if you like.
• The recipe is easy to scale. Simply add more milk and adjust the quantity of masala and sugar.

Using the Instant Pot

We can easily make masala doodh using the pot-in-pot (PIP) method in the instant pot. Add a cup of water in the steel insert of the instant pot and place a trivet. Then in another small steel bowl add milk, masala powder and sugar.

Stir the milk well and place the milk bowl on the trivet. Close and seal the lid and set the timer on Steam mode for 5 minutes. After the time has passed, let all the pressure release naturally.

Then, open the lid and mix the milk before serving topped with nuts, saffron strands and dried rose petals.

Serving and Storage

The prepared masala has a long shelf life. Though it is made with otherwise shelf stable ingredients like nuts, it is best to keep the bottle of this masala in the refrigerator. This is because the nuts once ground, tend to release their oil much more easily. The masala is good for up to 3-4 months when refrigerated.

Once the masala milk is made, consume it within 24 hours. After that they milk has a tendency to spoil. If serving cold, chill it for a few hours and enjoy. The milk however, is easy to consume hot once prepared.

Recipe FAQs

More Recipes to use the Masala in

This prepared doodh masala is easy to add into so many recipes. For Indian sweets, ice creams and desserts that need some added nuts, we can add a spoon of this masala instead. Here are some recipes that are great to make with this masala.

More Delicious Warm Drink Recipes