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Masala Doodh (Spiced Milk with Nuts)

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Masala Doodh or Masala Milk is a nut and spice flavoured milk that is slightly sweetened with sugar and is made during winters or festive like Kojagiri.

Kojagiri masala dudh recipe served in a brown clay glass
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This masala milk or Milk Ukala is a very healthy drink that can be consumed by people of all ages. It is especially good for kids, the elderly and pregnant women. This is a traditional drink that is typically made during Kojagiri Poornima which falls before Diwali. 

This milk is best during the winter months when you are body needs the essential fats and warmth. However, it is best to consume in moderation as it still has sugar and nuts.

Another healthy recipe that I make during winters is this Masala Gud (Spicy Jaggery Bites). It is Iron rich winter special sweet and delicious digestive with all healthy ingredients.

Ingredients that go in Masala Doodh or Masala Milk

The first main ingredient used is Milk. I use full-fat milk. Full fat milk has a better taste and richer consistency. Any type of milk can be used here as the base. Vegans can use any vegan milk. 

Nuts like almond, pistachio and Cuddapah Almond (chironji or charoli) are added. Cashew nuts can be used too. I do not get chironji here so I have added pine nuts, which I feel is the closest replacement to chironji or charoli.

Cardamom, Nutmeg and Saffron are used to spice and give the necessary flavour to this dish.

Sugar is used as a sweetener. I prefer using Dermera sugar, but you can use white granulated sugar or any other type of sugar.

Recipe process of Kojagiri Masala Doodh

The recipe for this Kojagiri masala doodh or Spiced milk with nuts is quite simple. Milk is boiled and reduced to almost half. Sugar, nuts and spices are added to this and it is allowed to simmer. Simmering it with spices helps to infuse the flavours.

I have kept this masala milk simple by just adding cardamom, nutmeg and sugar. One can even add turmeric and black pepper powder.

Top View of Masala Doodh served in a brown clay glass

Masala Milk for cold

This masala milk is even beneficial when you have a cold. Add a pinch of turmeric and black pepper powder and drink it while it is still warm. If you need a homemade remedy for cough and cold try this Ajwain water or Ajwain tea. A healthy drink for cough, cold and it also relieves acidity along with flatulence and is also known to promote weight loss.

Masala Haldi Doodh

If you simply add haldi or turmeric to this doodh once it is reduced to half it is Masala Haldi doodh. Very good for cold and cough. When I make this Golden Turmeric Milk, I do not add any sugar and keep it simple.

Masala Doodh Powder Recipe

Many make the masala powder in bulk and store it. One can even powder the nuts along with the spices and store them. This comes in handy when you can simply add the masala powder to milk and consume it immediately.  

When making the masala doodh powder to store in bulk, roast the nuts until lightly brown. Let the nuts cool completely. Then in a blender jar add in the nuts, cardamom and nutmeg. Blitz this in a blender or a processor. Do not process at once or very fine as then the nuts release oil and it becomes lumpy

It is best to make a small batch of masala powder as at times it can go rancid especially if you are in a warmer environment. Also, the fragrance of the spices may reduce.

Top view of Kojagiri masala doodh recipe served in a brown clay glass

Shelf life of milk

It is best to consume milk the same day it is best. So best to make in smaller quantities or as needed. However, this stays good in the fridge for up to 2 days max. When consuming it is best to bring it to a boil and then drink. 

Storing Masala Doodh Powder

If you are making a powder of nuts and spices, store it in an air-tight container in the refrigerator. Consume this within 2 months.

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Masala Doodh served in a brown clay glass

Recipe of Masala Doodh (Masala Milk)

Masala Doodh served in a brown clay glass

Masala Doodh (Spiced Milk with Nuts | Kojagiri Masala Doodh)

Masala Doodh or Masala Milk is a nut and spice flavoured milk that is slightly sweetened with sugar and is made during winters or festive like Kojagiri.
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Course: Beverage
Cuisine: Indian
Keyword: Milk, Milk Powder
Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Renu Agrawal-Dongre

Ingredients

  • 4 Cups of Milk -Approximately 1 Litre
  • 4-5 tablespoons of Sugar -Can be added more or less
  • ¼-½ cup nuts of choice -I have used almonds, pistachio and pine nuts
  • Few strands of saffron
  • ¼ teaspoon Nutmeg powder
  • ¼ teaspoon Cardamom powder

Instructions

Preparing Nuts

  • In a heavy bottom, pan add in the nuts.
    ¼-½ cup nuts of choice
  • On slow roast the nuts until lightly brown.
  • Let the nuts cool completely and then chop them finely.
  • If you do not like to use the skin of almonds, one can soak the almonds overnight or 1 hour in lukewarm water.
  • Once it is soaked, peel the skin of the almonds and chop them.

Preparing the milk

  • In a heavy bottom, pot add milk.
    4 Cups of Milk
  • Let the milk come to a boil.
  • On slow, let the milk simmer stirring in between.
  • The milk should be reduced to half.
  • Once the milk has reduced, add sugar and let it simmer again until the sugar has dissolved.
    4-5 tablespoons of Sugar
  • Add nutmeg, cardamom powder and saffron strands.
    ¼ teaspoon Nutmeg powder, ¼ teaspoon Cardamom powder, Few strands of saffron
  • Let this simmer for 1-2 minutes.
  • Switch off and serve it warm.
  • If you prefer cold milk, let it cool completely and refrigerate for a few hours.

Preparing the milk powder (If you are making the milk powder and storing it)

  • In a heavy bottom, pan add in the nuts.
    ¼-½ cup nuts of choice
  • On slow roast the nuts until lightly brown.
  • Let the nuts cool completely.
  • In a blender jar add in the nuts, cardamom and nutmeg.
    ¼ teaspoon Nutmeg powder, ¼ teaspoon Cardamom powder
  • Blitz this in a blender or a processor. Do not process finely or at once as the nuts release oil and it becomes lumpy

Notes

  • Standard US Size Cups used.
  • Measurements are a rough guideline. One can adjust as per taste.
  • Step by Step pics are missing, will post it next time when I make it
 
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