Masala milk or Masala Doodh is traditional sweetened milk enriched with powdered nuts and flavored with cardamom and saffron. This flavourful drink is made on Kojagiri Purnima in Maharashtra and can be served hot or cold.
In this post, sharing how to make masala milk recipe using homemade masala milk powder on a stovetop and Instant Pot!
Masala doodh and Kojagiri Purnima are synonymous for me. My mom always made this milk on Kojagiri night and we would have it after dinner.
As a kid, I was not a big fan of plain milk. But I loved this masala one and would request more!
There is something so irresistible about that sweet-flavored milk with bits of nuts adding a slight crunch in every sip. I simply love it!
I've started this tradition with my kids too and feel so special to be able to create similar memories!
My kids love this masala doodh so much that I make it often especially during the winters.
This masala doodh is
- rich and delicious
- made with homemade masala powder
- a healthy breakfast, snack, or dessert
- gluten-free and can be made vegan too
- can be made on stovetop or in Instant pot.
Masala doodh is a healthy Indian energy drink made of milk, masala powder, saffron, and sweetened with sugar.
The saffron adds a nice yellow color to this drink along with flavor. Alternately turmeric can also be added for deeper color but the flavor will vary.
This drink is very healthy and nutritious especially for kids and pregnant women as its loaded with dry fruits and saffron and is full of essential vitamins and mineral.
Typically Masala doodh is made on Kojagiri Purnima in Maharashtra and also on many other auspicious occasions.
A little about Kojagiri Purnima
Kojagiri Purnima or the Sharad Purnima is celebrated as harvest festival on a full moon day which marks the end of the monsoon season.
Many fast during the day until moonrise and like most festivals, every region has different traditions for celebrating this Purnima.
Kojagiri means one who is awake. It is believed that Goddess Laxmi visits during the night and blesses those who are awake.
Devotees stay up all night singing bhajans and devotional songs to welcome the Goddess and drink this masala doodh.
There are two reasons why you drink Masala doodh during Kojagiri
- The moon is closest to the earth on this day and has curative properties so traditionally, the masala doodh is kept in the moonlight before it is served.
- It's believed that acidity (pitta) is on the rise at the end of monsoon season so this milk is a way to calm the system.
Masala doodh can be made using store-bought masala powder or the homemade one which I am sharing today.
Homemade Masala Milk powder
Masala milk powder is the main component for making masala doodh.
It is a fragrant and healthy mix of powdered nuts, saffron, and spices like nutmeg and cardamom.
It is very easy to make and can be made in bulk and stored airtight in the refrigerator for weeks.
Having this powder ready makes it really handy when making this milk.
The advantage of making your own powder is it gives you control on the ingredients and mainly sugar which is loaded in the store bought ones.
It's a great healthy mix to have on hand and add it to kids' milk especially during winters for that added boost of nutrition.
The recipe I've shared will make more than needed. I usually use half a tablespoon of the masala for every cup of milk.
I keep my masala powder sugar free that way I can adjust sweetness on the go. Typically it's half to 1 tablespoon of sugar for every cup.
You can adjust to your preference but we prefer this milk a little on sweeter side.
Recipe Ingredients
- Milk - using whole, full-fat milk.
- Sweetener - using granulated sugar. Jaggery powder or honey can be used too.
- Masala powder - unsalted nuts (cashews, almonds, unsalted pistachios), spices - cardamom powder and nutmeg (optional)
- Saffron - for the masala powder and milk, I like the color and flavor it gives so I add it to both but you can just do one.
Step by Step Method
To make masala milk powder
1 - Start by dry roasting the whole nuts. Heat a pan on medium-low heat and add the dry fruits to it. Keep stirring for 2 mins, make sure they don’t turn brown. Alternately for roasting, you can also microwave the nuts for 1 min.
2 - Allow to cool completely. They will crisp up as they cool.
3 - Add the roasted nuts to a grinder or blender and grind to a coarse powder. I use my coffee grinder.
Mix in the saffron and cardamom powder. Mix well and store in an airtight container in the fridge.
Alternately you can skip and add cardamom powder directly to the milk too
Stove top Method
5 and 6 - In thick bottom pan, bring milk to boil stirring occasionally to avoid it from sticking to bottom of the pan.
7 - Take a tablespoon or two of this warm milk into a small bowl and soak some saffron in it.
8 - Add 2 tablespoon of the milk masala powder to this boiled milk and mix well until combined.
9 - Reduce the heat and simmer for 2-3 mins stirring intermittently. Keep scraping the sides and adding it back to the milk.
10 - Add the soaked saffron with milk, sugar and mix again until sugar is dissolved.
11 - Simmer for another 4-5 mins stirring intermittently. Keep scraping the sides and adding it back to the milk. This helps thicken (reduce) the milk and tastes amazing.
Instant Pot Method
I prefer the Pot in Pot method for making masala doodh in Instant Pot as the chances of milk scorching or splitting are reduced.
With PIP, the milk consistency will not be thick since it's not reduced. But the pro here is that you don't have to babysit it.
If you prefer the thick milk, you can use IP on saute mode. Here are both the options.
Instant Pot Option 1 (PIP)
Add water 1.5 cups of water to the Instant Pot stainless steel insert and place a trivet.
In another stainless steel pot that fits in Instant Pot, add milk, milk masala powder, and saffron. Mix well to combine.
Place this milk pot on the trivet. Close lid with vent to sealing. Press manual for 5 mins or Steam for 5 mins. Allow natural release. Do not do a quick release.
Stir in the sugar or honey and serve warm.
Instant Pot Option 2 (Saute mode)
Add 1-2 tablespoon of water to the instant pot insert and coat the bottom of the pot. This prevents the milk from burning. I use my 3QT to make this recipe.
Stir in the milk, masala powder, sugar, and saffron. Mix well to combine.
Start Instant Pot on saute mode (normal). Keep stirring intermittently and get the milk mixture to a boil (approx 7-8 mins).
When the milk boils it will rise to the top so don't walk away as the chances are it may spill over.
Keep stirring till it settles back to its original level. The milk will simmer for some time and then rise again. Stir again.
Repeat this cycle for 5 mins and then turn off the saute mode and let the pot sit for 5 mins before serving. The milk will continue to cook so stir in between if needed.
As it cools, it will get a layer of cream/malai. Stir it to combine and serve.
Rich and delicious Masala milk is ready! Garnish with some sliced almonds or pistachios, saffron threads and serve warm or allow to cool and refrigerate and serve chilled.
Storage
Allow the milk to cool completely. Transfer to an air tight container and store in refrigerator for 2-3 days.
This milk taste good chilled but if you want it warm, reheat on stove top or microwave before serving.
Recipe tips and notes
- Use full-fat milk for that rich, thick, and creamy consistency.
- Roast the dry fruits, which makes them crunchy and grinding easier.
- For variation, add rose petals while boiling milk or a drop of rose essence.
- My mom always adds charoli (cuddapah almond) to this milk, add it while boiling milk. It tastes amazing. I was out of these so skipped.
- Add a tablespoon or two of milk powder to the homemade masala to make the milk more creamy. Completely optional.
- Substitute white sugar with coconut sugar or honey or jaggery powder. Add all these alternatives at the end once the milk is boiled.
- For Instant pot, don’t do a quick release, the milk will splatter all over.
- You can easily double or half the recipe. Use about ½ tablespoon of masala powder and a half to 1 tablespoon of sugar for every cup of milk. Adjust to your preference.
FAQ's
Yes, use plant-based milk. Almond milk is a great substitute. The recipe remains the same.
To make masala milk for cold, add a pinch of black pepper and turmeric while boiling milk along with other ingredients like masala powder, saffron, and sugar.
To make turmeric masala doodh also known Haldi wala doodh add half to 1 teaspoon of turmeric powder to the milk masala powder or a pinch to 1 cup of milk while boiling. Turmeric is known for its benefits and is always a good addition.
More Festival recipes
Hope you enjoy this Thick Masala Milk with homemade masala powder recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Masala Milk | Masala Doodh
Ingredients
For Masala Milk
- 4 cups whole full fat milk
- 4 tablespoon sugar adjust to taste
- Pinch saffron strands
- 2-3 tablespoon Masala milk powder recipe included
- Sliced almonds and pistachios for serving and garnishing, optional
For Milk Masala Powder (makes 1 cup powder)
- ¼ cup almonds
- ¼ cup cashews
- ¼ cup pistachios
- 2 teaspoon cardamom powder or 8-10 pods of cardamom
- Pinch saffron strands
Instructions
To make masala milk powder
- Start by dry roasting the whole nuts. Heat a pan on medium-low heat and add the dry fruits to it. Keep stirring for 2 mins, make sure they don’t turn brown. Alternately for roasting, you can also microwave the nuts for 1 min.
- Allow cooling completely. They will crisp up as they cool.
- Add the roasted nuts to a grinder or blender and grind to a coarse powder. I use my coffee grinder.
- Mix in the saffron and cardamom powder. Mix well and store in an airtight container in the fridge. Use as needed.
Masala doodh using Stove top Method
- In a thick bottom pan, bring milk to boil stirring occasionally to avoid it from sticking to the bottom of the pan.
- Take a tablespoon or two of this warm milk into a small bowl and soak some saffron in it.
- Add 2 tablespoon of the masala milk powder to this boiled milk and mix well until combined.
- Reduce the heat and simmer for 2-3 mins stirring intermittently. Keep scraping the sides and adding it back to the milk.
- Add the soaked saffron with milk, sugar and mix again until sugar is dissolved.
- Simmer for another 4-5 mins stirring intermittently. Keep scraping the sides and adding it back to the milk. This helps thicken (reduce) the milk and tastes amazing.
- Masala milk is ready! Garnish with some sliced almonds or pistachios and serve warm or allow to cool and refrigerate and serve chilled.
Masala doodh using Instant Pot Method (PIP)
- Add water 1.5 cups of water to the Instant Pot stainless steel insert and place a trivet.
- In another stainless steel pot that fits in Instant Pot, add milk, masala milk powder, and saffron. Mix well to combine.
- Place this milk pot on the trivet.
- Close lid with vent to sealing. Press manual (pressure cook) for 5 mins. Allow natural release.
- Stir in the sugar or honey and stir until combined.
- Masala milk is ready! Garnish with some sliced almonds or pistachios and serve warm or allow to cool and refrigerate and serve chilled.
Masala doodh using Instant Pot Method on Saute mode
- Add 1-2 tablespoon of water to the instant pot insert and coat the bottom of the pot. This prevents the milk from burning.
- Stir in the milk, masala milk powder, sugar, and saffron. Mix well to combine.
- Start Instant Pot on saute mode (normal). Keep stirring intermittently and get the milk mixture to a boil (approx 7-8 mins).
- When the milk boils it will rise to the top so don't walk away as the chances are it may spill. Keep stirring till it settles back to its original level.
- The milk will simmer for some time and then rise again. Stir to get it back down.
- This is a repeat cycle and I do it just for 5 mins and then turn off the saute mode and let the milk stay for 5 mins before serving. It will get a layer of cream/malai. Stir it in and serve.
- Masala milk is ready! Garnish with some sliced almonds or pistachios and serve warm or allow to cool and refrigerate and serve chilled.
Notes
- Use full-fat milk for that rich, thick, and creamy consistency. Substitute with almond milk to make it vegan.
- Roast the dry fruits, which makes them crunchy and grinding easier.
- For variation, add rose petals while boiling milk or a drop of rose essence.
- My mom always adds charoli (cuddapah almond) to this milk, add it while boiling milk. It tastes amazing. I was out of these so skipped.
- Make turmeric masala milk (Haldi wala doodh) by adding half to 1 teaspoon of turmeric powder to the masala milk powder.
- Add a tablespoon or two of milk powder to the homemade masala to make the milk more creamy. Completely optional.
- Substitute white sugar with coconut sugar or honey or jaggery powder. Add all these alternatives at the end once the milk is boiled.
- For Instant pot, don’t do a quick release, the milk will splatter all over.
- With the Instant pot PIP method, the milk consistency will not be thick since it's not reduced. But the pro here is that you don't have to babysit it and its still delicious. If you prefer the thick milk, you can use IP on saute mode. Here are both the options.
- You can easily double or half the recipe. Use about ½ tablespoon of masala powder and a half to 1 tablespoon of sugar for every cup of milk. Adjust to your preference.
Very nice Shweta.. Beautifully explained.
Thank you!!
Nice Recipe.. Well explained Shweta.. Mast.
Thank you so much Shweta!!