Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: ½ cup powder
Sources: www.divinetaste.com
Ingredients:
¼ cup almonds
¼ cup cashews
2 tbsp pistachios
2/8 tsp saffron strands
¼ nutmeg, ground in a mortar and pestle or coffee grinder
12 cardamom pods, shelled and seeds crushed
4 peppercorns, crushed
8 tbsp raw sugar / regular white sugar
½ tsp turmeric powder
For milk:
2 ~ 1 tbsp nuts masala powder
1 cup milk
Method:
1) In a wok or a heavy bottomed skillet, roast the nuts over low heat for 4 to 5 minutes with out burning the nuts. Cool completely.
2) Place the saffron strands and gently heat for a few seconds. Crush to a fine powder using a mortar and pestle.
3) In a spice grinder or blender place all the ingredients as listed and pulse until finely ground. Do this with a gap of 30 seconds and do not run the blender continuously to avoid getting paste instead of powder. Store in an air tight container.
For masala milk:
4) Boil milk untill it reduce to 70% of its original quantity. Mix masala powder in little milk with out any umps. Stir in the mixture to the boiling milk and cook for 2 ~ 3 minutes, Stir continousely. Adjust sugar to taste.
5) Serve hot or warm to your choice.
This recipe if for Srivalli’s Blogging Marathon # 29 week 2 under ” Spice powders for cooking”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29.
Masala Milk Powder
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: ½ cup powder
Sources: from here
Ingredients:
¼ cup almonds
¼ cup cashews
2 tbsp pistachios
2/8 tsp saffron strands
¼ nutmeg, ground in a mortar and pestle or coffee grinder
12 cardamom pods, shelled and seeds crushed
4 peppercorns, crushed
8 tbsp raw sugar / regular white sugar
½ tsp turmeric powder
For milk:
2 ~ 1 tbsp nuts masala powder
1 cup milk
Method:
1) In a wok or a heavy bottomed skillet, roast the nuts over low heat for 4 to 5 minutes with out burning the nuts. Cool completely.
2) Place the saffron strands and gently heat for a few seconds. Crush to a fine powder using a mortar and pestle.
3) In a spice grinder or blender place all the ingredients as listed and pulse until finely ground. Do this with a gap of 30 seconds and do not run the blender continuously to avoid getting paste instead of powder. Store in an air tight container.
For masala milk:
4) Boil milk untill it reduce to 70% of its original quantity. Mix masala powder in little milk with out any umps. Stir in the mixture to the boiling milk and cook for 2 ~ 3 minutes, Stir continousely. Adjust sugar to taste.
5) Serve hot or warm to your choice.