Masala doodh recipe/ Masala milk

                           Add a special touch to special occasions

Masala means a spice blend or mixture of spices. Here, it means a ground powdered form of dry nuts and spices which is added to milk. This masala milk has got religious significance, as it is specially consumed on Sharad Purnima.

Sharad Purnima, also known as Kojaagiri Purnima is celebrated on the full moon day of the Hindu lunar month of Ashvin. This festival is also known as Sharad Poonam. This year it is celebrated on 26th October 2015.

In Brij region of India, Sharad Purnima is also known as Raas Purnima. It is believed that on the day of Sharad Purnima, Lord Krishna performed Maha Raas, the dance of divine love.

The Sharad in Sharad Purnima signifies the Sharad ritu (season) of the year. Basically a harvest festival, it also has religious significance. It is also known as moonlight celebration, as it is believed that on this day, the moon rays have certain healing properities which nourish the body and the soul. The brightness of the full moon brings special joy, especially after monsoon. Hence to take advantage of this devine phenomenon, traditionally on the day of sharad Purnima, Masala doodh, a famous Indian milk preparation made od cow milk, sugar and nuts flavored with cardamom, is prepared and left in moom light for the first part of the night. Later, this masala doodh, which is believed to be invigorated and fortified with the moon light is considered and distributed as Prasad in family members.

 

One glass of hot milk with masala powder in the night will help in getting sound sleep. The spice nutmeg in the powder calms, relaxes and helps in getting sleep. With all the dry nuts in it, this masala powder makes an excellent drink with milk, for both kids and adults.

In routine days, this fragrant dry fruits blend can also be added to a glass of hot milk. Add a sweetner like sugar or any sweetner you prefer. Stir and serve. You can skip sugar too. Avoid adding honey as a sweetener, as honey should not be added to hot drinks, as per Ayurveda, honey becomes toxic when heated.

If not heating up the milk and serving cold or at room temperature, then you can add honey.

You can also add a few teaspoons of the masala powder to various Indian sweets like kheer, ras malai, phirni, kulfi and many more.

                "A dash of Milk masala and you are ready to serve a drink

                       That will make special times even more special.

                Rich dry fruits and saffron blended perfectly add magic to milk."

If stored in fridge the shelf life of this masala powder is about 1 to 2 months.

So let’s make the Masala doodh for Kojagiri Purnima.

Masala Doodh  Prep time Cook time Total  5 min  15 min  20 min Masala Doodh - Beverage made milk flavored with cardamom and nutmeg along with dried nuts and saffron. AUTHOR: Monali RECIPE TYPE: Beverage CUISINE: Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 liter / 4 cup Whole Milk 3 tbsp. sugar or as required 1 tbsp. Chironji/ Charoli   For Masala- ¼ cup almonds (unsalted) 1 tbsp. cashew nuts 2 tbsp. Pistachio (unsalted) ½ tsp Cardamom Powder 1 pinch Saffron/kesar Pinch of nutmeg powder  DIRECTION Grind unsalted almonds, cashwenuts, pistachio, 10 green cardamom seeds, a pinch of nutmeg powder and saffron in a dry grinder. Grind it giving 2-3 pulse to powder. In a thick vessel, boil 4 cups milk on low flame. Boil it for some time, stirring continuously.  Reduce it stirring in between. Then add 2 tbsp sugar or as per your requirement. Add prepared masala in it ans stir well with spoon. Bring it to boil. Add charoli to garnish. Remove from flame. Pour the milk in a wide vessel and see the reflection of full moon in the masala doodh. Then serve a glass of masala milk (Doodh) to everyone in the family. NOTES You can add your choice of nuts to the milk. The amount of nutmeg should not be more than a pinch, otherwise it will overpower the taste of cardamom. This recipe will yield about 8 to 10 tbsp. of masala powder. You can store the masala in an air tight container or jar. Store in the fridge, as the nuts may get rancid.  SERVING SUGGESTION Masala doodh tastes great when hot; but it can be served chilled as well.