- Submitted by Dahlia
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Masala Milk is a hot, healthy South Indian beverage especially popular in Chennai. It is found in popular restaurant chains across the city. I first tasted during my college days when I visited Chennai. Myself and my roommate had our dinner at Saravana Bhavan. Outside the hotel was this man simmering masala milk in a hge iron kadai. It had a beautiful yellow colour and looked very inviting. We ordered a cup each and indeed it was such a warm finish to our meal.
Masala Milk, known as Masala Paal is milk boiled and simmered with saffron, cardamom, cloves and powdered nuts. The combination makes a warm, refreshing drink. The choice of spices and nuts can differ based on personal preference. Almonds, cardamom and saffron are a must. The other ingredients can be added or not based on availability.
Recipe For Masala Milk
Preparation time: 10 minutes
Cooking time: 10 minutes
- Milk - 2.5 cups
- Almonds - 1/4 cup
- Saffron - few strands
- Cardamom - 2 (crushed)
- Cloves - 3 (crushed)
- Sugar - 2-3 tbsp (as needed)
For Nuts Powder
- Pistachio - 4
- Almonds - 2
- Cashew nuts - 2
- Saara Paruppu - 1 tsp
- Lightly roast the nuts given under "For Masala Milk Powder" and coarsely powder it.
- Soak the saffron strands in about 2 tbsp of milk.
- Soak the rest of the almonds in warm water for about 15 minutes. Peel the skin and grind it with little milk.
- Take the milk in a sauce pan and bring it to boil on medium heat. Add the crushed cardamom and cloves in the milk.
- Keep stirring often until it reduces to 3/4th its volume.
- Add the saffron soaked in milk and ground almond-milk paste. Also add sugar as needed.
- Boil for a few more minutes stirring continuously. A pinch of turmeric can be added for a deeper yellow colour.
- Finally add the powdered nuts and switch off.
- Garnish with few saffron strands, sliced almonds and some more powdered nuts. Serve hot after a meal.
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