Traditionally Masala Doodh (Masale Doodh in Marathi) is served on Kojagari Poornima (Sharad Poornima) night. I like to keep doodh masala ready in my fridge. It comes handy when garnishing most of the Indian desserts.
Handful of Almonds
Handful of Pistachios
7 Cardamom, peeled, seeds only
A very small piece of nutmeg or 1/2 tsp nutmeg powder
1 tsp saffron threads
1 tsp charoli
1. Take a small saucepan. Add saffron. Roast it quickly till it becomes deep orange. Let it cool down.
2. Grind all the ingredients except charoli to a powder.
3. Add charoli to the mixture.
4. Store it in an airtight container, preferably in a fridge to extend its shelf life.
Masala Doodh (Serves 1) :-
1 cup Milk
1 tbsp doodh masala
1 tsp sugar (More or less according to your own preference)
1. Boil milk. If you keep simmering for a long time, it will give a special taste of evaporated milk.
2. Pour in the cup. Add sugar and masala.
3. Stir well. and serve.