In this post, sharing how to make masala milk recipe using homemade masala milk powder on a stovetop and Instant Pot!
Hope you enjoy this Thick Masala Milk with homemade masala powder recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
As a kid, I was not a big fan of plain milk. But I loved this masala one and would request more!
There is something so irresistible about that sweet-flavored milk with bits of nuts adding a slight crunch in every sip. I simply love it!
I’ve started this tradition with my kids too and feel so special to be able to create similar memories!
My kids love this masala doodh so much that I make it often especially during the winters.
The saffron adds a nice yellow color to this drink along with flavor. Alternately turmeric can also be added for deeper color but the flavor will vary.
This drink is very healthy and nutritious especially for kids and pregnant women as its loaded with dry fruits and saffron and is full of essential vitamins and mineral.
Typically Masala doodh is made on Kojagiri Purnima in Maharashtra and also on many other auspicious occasions.
Many fast during the day until moonrise and like most festivals, every region has different traditions for celebrating this Purnima.
Kojagiri means one who is awake. It is believed that Goddess Laxmi visits during the night and blesses those who are awake.
Devotees stay up all night singing bhajans and devotional songs to welcome the Goddess and drink this masala doodh.
There are two reasons why you drink Masala doodh during Kojagiri
Masala doodh can be made using store-bought masala powder or the homemade one which I am sharing today.
It is a fragrant and healthy mix of powdered nuts, saffron, and spices like nutmeg and cardamom.
It is very easy to make and can be made in bulk and stored airtight in the refrigerator for weeks.
Having this powder ready makes it really handy when making this milk.
The advantage of making your own powder is it gives you control on the ingredients and mainly sugar which is loaded in the store bought ones.
It’s a great healthy mix to have on hand and add it to kids’ milk especially during winters for that added boost of nutrition.
The recipe I’ve shared will make more than needed. I usually use half a tablespoon of the masala for every cup of milk.
I keep my masala powder sugar free that way I can adjust sweetness on the go. Typically it’s half to 1 tablespoon of sugar for every cup.
You can adjust to your preference but we prefer this milk a little on sweeter side.
2 - Allow to cool completely. They will crisp up as they cool.
3 - Add the roasted nuts to a grinder or blender and grind to a coarse powder. I use my coffee grinder.
Mix in the saffron and cardamom powder. Mix well and store in an airtight container in the fridge.
Alternately you can skip and add cardamom powder directly to the milk too
Stove top Method
5 and 6 - In thick bottom pan, bring milk to boil stirring occasionally to avoid it from sticking to bottom of the pan. 7 - Take a tablespoon or two of this warm milk into a small bowl and soak some saffron in it. 8 - Add 2 tablespoon of the milk masala powder to this boiled milk and mix well until combined. 9 - Reduce the heat and simmer for 2-3 mins stirring intermittently. Keep scraping the sides and adding it back to the milk. 10 - Add the soaked saffron with milk, sugar and mix again until sugar is dissolved. 11 - Simmer for another 4-5 mins stirring intermittently. Keep scraping the sides and adding it back to the milk. This helps thicken (reduce) the milk and tastes amazing. With PIP, the milk consistency will not be thick since it’s not reduced. But the pro here is that you don’t have to babysit it. If you prefer the thick milk, you can use IP on saute mode. Here are both the options. In another stainless steel pot that fits in Instant Pot, add milk, milk masala powder, and saffron. Mix well to combine. Place this milk pot on the trivet. Close lid with vent to sealing. Press manual for 5 mins or Steam for 5 mins. Allow natural release. Do not do a quick release. Stir in the sugar or honey and serve warm. Stir in the milk, masala powder, sugar, and saffron. Mix well to combine. Start Instant Pot on saute mode (normal). Keep stirring intermittently and get the milk mixture to a boil (approx 7-8 mins). When the milk boils it will rise to the top so don’t walk away as the chances are it may spill over. Keep stirring till it settles back to its original level. The milk will simmer for some time and then rise again. Stir again. Repeat this cycle for 5 mins and then turn off the saute mode and let the pot sit for 5 mins before serving. The milk will continue to cook so stir in between if needed. As it cools, it will get a layer of cream/malai. Stir it to combine and serve. Rich and delicious Masala milk is ready! Garnish with some sliced almonds or pistachios, saffron threads and serve warm or allow to cool and refrigerate and serve chilled. This milk taste good chilled but if you want it warm, reheat on stove top or microwave before serving.
Recipe Card
