Crushed nuts, saffron and some sweet goodness infused into milk to make some creamy masala doodh, tastes heavenly!
MASALA DOODH
Ingredients
A large pinch of saffron
¼ tsp nutmeg (jaiphal) powder
¾ tsp green cardamom powder
4 cups milk
½ cup granulated sugar
10-12 pistachios, blanched and peeled
10-12 almonds, blanched and peeled
2 tbsps malai + for garnish
2 tsps rose water
Dried rose petals for garnish
2-3 pistachios, blanched, peeled and slivered for garnish
Method
1. Bring milk to a boil in a saucepan. Lower the heat and allow the mixture to reduce. Stirring occasionally.
2. Add sugar and mix well, cook till sugar dissolves. Add saffron and stir.
3. Add nutmeg powder and green cardamom powder and mix well. Take the pan off the heat.
4. In a mortar and pestle, add pistachios and almonds and crush to a coarse mixture.
5. Transfer the ground mixture into the milk and mix well. Add malai and mix well.
6. Add rose water and mix well. Take the pan off the heat.
7. Transfer into individual glasses and top up with malai and garnish with dried rose petals and slivered pistachios. Serve hot.
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