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.