Stir Fried Vegaetable Pasta

To be very honest with you all, I really mean really do not like drinking milk at all. add chocolate powder, Horlicks bournvita or anything but it stays same for me. But this masala milk made me a fan of this. I can bet that once you try this masala milk, you will forget that store brought masala milk.
My husband is always in the hunt to have something to drink after lunch. so I keep looking for new ideas on what to try next. He is very fond of thandhai so I thought of giving a try to homemade masala milk and to be surprised it was just amazing that it also makes me a fan and now I keep the masala milk powder stored in my fridge to make it quick
This can be consumed either hot or chilled. but be it summer or winter I always like drinking it chilled. You also try this homemade masala milk 🥛 and you are surely gonna fall in love with this. Do not forget to share your experience in the comment section. I would love to hear.
Finally, I would encourage you to try other recipe collections on this blog. Few collections I am mentioning below. Do check it out
Cashew nuts,1/2 cup'
Almond 1/2 cup
Pistachio 1/2 cup
Black paper (crushed),1 tbsp
grated nutmeg, 1.5 tbsp
Cardamom, 15-18 nos(remove the covering)
saffron few threads
turmeric powder, 1tbsp
Cashew. nuts- 7-8 nos(for the paste)
water 1/4 cup
saffron - 5-6 strands
sugar as required
slivered nuts of your choice(I have added 3 tbsp of almonds, cashew and pistachio )
1 - Set a pan on medium heat and dry roast the almond, cashew and pistachio.
2 - Turn off the heat after 3-4 minutes & cool them down.
3 - Now in a mixer grinder add the roasted nuts, saffron, black pepper, turmeric, nutmeg.
4 - Now grind using pulse mode or in very short intervals, you could also do this in batches & make a coarse powder.
5 - The special homemade masala milk is ready. You can use 3 tbsp for every litre of milk. Store it in an airtight container and refrigerate it stay good for a month.
1 - Blanch the cashew nuts in water for 4-5 minutes. cool them down and make a really fine paste.
2 - Now if you are making hot milk, use the full paste. if you are making chilled milk, add half the paste because once milk cools down it gets thicken a lot.
3 - Now set a large vessel or pan and add milk.
4 - Bring the milk to boil and lower the heat.
5 - Next add in milk masala powder, I have used 3 tbsp for one litre of milk.
6 - Add in cashew paste and some extra saffron for colour and flavour.
7 - Now cook the milk for 8- 10 minutes on low flame.keep stirring in intervals.in between just add chopped or slivered nuts for extra bite.the masala milk is incomplete without the bite in it.
8 - Add in sugar and cook for another 2-3 minutes.
9 - Once the milk is cooked for 10 minutes, you can serve the milk hot, it tastes super in winters. but if you like chilled then let it cool down to room temperature and then fill in the glass or bottle and chill it for 2-3 hours before serving.
10 - It stays good for 2 days in the fridge.
1 - If you want to make your masala milk more creamy, do add 2 tbsp of milk powder while grinding the nuts.
2 - I like drinking it but thick so I have added cashew paste , you can lesser the quantity according to your requirements.
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