Milk masala is an aromatic dry powder that is added to milk to make it more flavorful and healthy. This milk masala is made with different dry fruits and spices like almonds, cashews, saffron, pistachios, peppercorns, etc. This masala doodh/milk is best for winters and is often consumed warm.
First you need to dry roast cashews, almonds, pistachios separately. Stir in interim and roast them for about 3-4 minutes. Take it off the pan and then roast saffron strands for 20-30 seconds. Next its time to roast the fennel seeds, peppercorns and melon/pumpkin seeds. Roast them for 2-3 minutes or till you get a nice aroma of the spices. Take it off the pan. Allow everything to cool down completely. I left it for an hour before grinding it. Add them all to a blender along with cardammon powder, dried rose petals, nutmeg and ginger powder. Grind it to a fine powder. Milk Masala is ready. This milk masala can be made in advance and stored for months in a refrigerator in an air tight container. How to use it? Simple, warm a glass of Silk Almond Cashewmilk Omega 3, add a spoonful of this milk masala and sugar. Stir and serve. Some like this drink warm while some like it cold.
You can substitute sugar with honey. However, do not add honey to a hot drink. As per Ayurveda, adding honey to hot drinks makes it toxic. Its best used in colder drinks.