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10 tsp almonds
10 pistachios (pista) (shells removed)
½ tsp green cardamom powder
½ tsp nutmeg (jaiphal) powder
¼ tsp saffron (kesar) strands
2 tsp sugar
2 glasses milk
10 tsp cashews
Finely powdered almonds, pistachios & cashews. Keep aside.
In a saucepan, bring to boil the milk. Add the nutmeg powder and cardamom powder.
Add the powdered nuts and add few strands of saffron. Keep cooking the milk on a medium flame for 3-4 minutes. Add the sugar and keep on stirring.
Allow it to boil for another 4 to 5 minutes while stirring.
Turn off the flame.
Serve the thick masala milk hot.
To make cold masala milk, follow the steps given above and once the milk is ready, cool it & refrigerate it for 4-5 hours.
Stir well before pouring in glass and serve cold.