Masala milk | Masala paal recipe, a popular hot beverage served in most of the restaurants in Tamil Nadu. Masala milk recipe with full video and step-by-step pictures.

The word masala milk instantly makes me remember Hotel Saravana Bhavan Chennai. The masala milk served there will be so awesome and we all are a huge fan of it. Long time I was thinking to make this but a few weeks back I had a sudden craving for masala milk.

Even a small cafe in my hometown sells this masala paal. Whenever we go out for dinner with family, appa always buys this for us. Amma is a huge fan of this masala milk. So we always end up having masala milk after our dinner outside. Do check out this masala milk recipe at home.

Also check out my

  • Hot chocolate recipe
  • Turmeric milk recipe

Masala milk recipe

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  • Soak the saffron strands in 2 tablespoons of warm milk for 10 minutes.
  • Finely chop the cashew nuts and pistachios.
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  • Soak the almonds in hot water for 10 minutes and take out the skin.
  • Grind the almonds with 2-4 tbsp of milk into a smooth paste.
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  • Boil the remaining milk with cardamom, clove, and cinnamon.
  • Keep the flame low.
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  • Add turmeric powder and pepper powder.
  • Switch off the flame and take out the cardamom, cloves, and cinnamon.
  • Add sugar and mix well and garnish with pistachios or cashew nuts or sliced almonds.
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  • Garnish with pistachios or cashew nuts or sliced almonds.
  • Serve hot.
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  • In restaurants they serve with malai on the top.
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  1. You can serve this chilled.
  2. You can add panakalkandu instead of white sugar
  3. Masala paal | Masala milk is generally served hot in restaurants in Tamilnadu.
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Masala milk | Masala pal recipe

Ingredients

  • 2 and 1/4 cups milk
  • 10 almonds
  • 2 cloves
  • 2 cardamom
  • A small piece of cinnamon
  • 1/8 tsp Turmeric powder
  • 2 pinches pepper powder
  • 4 tsp sugar
  • Saffron few strands
  • Cashew nuts | pistachios few

Instructions

  • Soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
  • Soak the almonds in hot water for 10 minutes and take out the skin.
  • Grind the almonds with 2-4 tbsp of milk into a smooth paste.
  • Boil the remaining milk with cardamom, clove, and cinnamon.
  • Keep the flame low.
  • After 5 minutes, add the ground almond paste to the milk and the soaked saffron.
  • Boil in a low flame for 5 minutes.
  • Add turmeric powder and pepper powder. Mix it well.
  • Switch off the flame and take out the cardamom, cloves, and cinnamon.
  • Add sugar and mix well and garnish with pistachios or cashew nuts or sliced almonds.
  • Serve hot.
  • In restaurants they serve with malai on the top.

Video

Notes