Masala Milk Powder Recipe
It's a blend of various types of nuts, seeds, and spices.
- 100 gms Almonds
- 100 gms Cashews
- 100 gms Pistachios
- 50 gms Pumpkin Seeds
- 1 gm Saffron
- 15 to 20 pcs Cardamom
- 50 gms Sugar
Get all the nuts and seeds ready.
Now heat the pan, dry roast the nuts, seeds, and saffron separately on medium or low heat. Do not over roast or burn the nuts. Once it is done, keep it aside to cool down for a few mins.
Once it is ready, add these to a dry mixer jar and make a fine powder out of it in batches.
Now store the masala powder in an airtight container. This should stay good at room temperature for a month without any contamination and in the fridge for about 1 to 2 months.
You can take 1 to 2 tbsp of masala milk powder mix with hot milk, serve warm or cold. Add sugar if required.