Doodh Masala

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Raw Almonds

2 Tbsp

Raw Cashews

2 Tbsp

Shelled Unsalted Pistachios

2 Tbsp

Unsalted Raw Pumpkin Seeds

1/4 tsp

Ground Nutmeg

1/4 tsp

Cardamom Seeds

1/4 tsp

Fennel Seeds

2

Black Peppercorns

1 pinch

Saffron Salt

1/4 tsp

Ground Turmeric

1 1/2 Tbsp

Granulated Sugar

to taste

Milk

use any of your preference

Cooking Instructions

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Step 1

To make the doodh masala, add Raw Almonds (2 Tbsp) , Raw Cashews (2 Tbsp) , Shelled Unsalted Pistachios (2 Tbsp) , and Unsalted Raw Pumpkin Seeds (2 Tbsp) to a small skillet over medium heat. Toast for 4 minutes while mixing occasionally.

Step 2

Pour the nuts into a blender. Add Cardamom Seeds (1/4 tsp) , Fennel Seeds (1/4 tsp) , and Black Peppercorns (2) to the skillet and toast for 1 minute.

Step 3

Pour the whole spices into the blender as well. Add Saffron Salt (1 pinch) , Ground Turmeric (1/4 tsp) , Ground Nutmeg (1/4 tsp) , and Granulated Sugar (1 1/2 Tbsp) . Blend until you have a fine powder, about 1 minute. Pour the powder into a jar and set it aside.

Step 4

When ready to make your Masala Doodh, just add 1 -2 Tbsp of the doodh masala to your Milk (to taste) (or non-dairy milk) in a saucepan and heat up until the milk is hot. Pour into a cup and enjoy!