Milk Masala Powder.

During festivals like kojagiri poornima,haldi kunku masala doodh is usually made in all Maharashtrian households.This masala doodh is made by adding this masala powder to hot milk along with sugar.

I always add a few teaspoons of this masala powder to various Indian sweets like phirni, kheer, gulab jamun, sheera,etc..Also gives a distinct flavour when added to Milkshake and kulfi.

Usually I make this milk masala powder in bulk and use it whenever required.


½ cup Almonds.

½ cup Cashew Nuts.

½ cup Pistachios – unsalted and shells removed.

20 Green Cardamoms – only seeds and the husks removed.

2 tspn Nutmeg Powder.

1 tbsp dry Rose Petals.

½ tspn Saffron Strands.


Heat a pan and add all the dry fruits,
dry roast for 3 to 4 minutes on a low flame.

Remove and keep aside in a plate or tray.
In the same pan, add the saffron strands.
Stir for more than half a minute, till the color of the saffron changes to a darker shade. Remove and keep aside.
Once the dry fruits cool down, add everything in a dry grinder jar, add rose petals,cardamom seeds,kesar and nutmeg powder.Grind to a fine powder.
Remove the milk masala powder and keep in an airtight container or jar. Store in the fridge, use as required.

To serve, dissolve 2 to 3 teaspoons of the milk masala powder in a glass of hot milk or chilled milk. Add sugar as required. Stir and serve masala milk.

Happy Cooking!!!


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