Preparation Time : 1 min | Cooking Time : nil | Yields: 1/3 cup

Almonds | badam 20 Pistachio 15 Cardamom | elakkai 6 Saffron 2 generous pinch Sugar 2 tsp (optional) Video of how to make Milk masala

Milk masala powder - 1

Method:

  • Bring all the nuts to room temperature, if you have kept them in the refrigerator. Put everything in the mixer and pulse it to make a coarse powder.

  • I didn’t add sugar. If adding sugar add.

Milk masala powder - 2
  • Milk masala is ready.
  • Store this in a airtight container in the refrigerator.
  • You can use this for payasam| kheer. Even it goes very well with sheera | kesari.
Milk-masala powder - 3
  1. You can add milk masala in most of the Indian sweets.
  2. A pinch of nutmeg and fennel seeds can also be added.
  3. Always use the nuts after it comes to room temperature, in case if it is in the freezer.
  4. If you want you can dry roast the nuts for 5 minutes. Do not roast the saffron.
  5. Make the milk masala powder little coarse.
  6. Keep the milk masala in a airtight container.