Monday, October 29, 2007

Masala Doodh

Traditionally Masala Doodh (Masale Doodh in Marathi) is served on Kojagari Poornima (Sharad Poornima) night. I like to keep doodh masala ready in my fridge. It comes handy when garnishing most of the Indian desserts.

If you are in Mumbai, try that famous masalay doodh at Prakash, Shivaji Park.

Doodh Masala
Handful of Almonds
Handful of Pistachios
7 Cardamom, peeled, seeds only
A very small piece of nutmeg or 1/2 tsp nutmeg powder
1 tsp saffron threads
1 tsp charoli

1. Take a small saucepan. Add saffron. Roast it quickly till it becomes deep orange. Let it cool down.
2. Grind all the ingredients except charoli to a powder.
3. Add charoli to the mixture.
4. Store it in an airtight container, preferably in a fridge to extend its shelf life.

Masala Doodh (Serves 1)

1 cup Milk
1 tbsp doodh masala
1 tsp sugar (More or less according to your own preference)
1. Boil milk. If you keep simmering for a long time, it will give a special taste of evaporated milk.
2. Pour in the cup. Add sugar and masala.
3. Stir well. and serve.
Note -
Needless to say, if you use whole milk, it tastes most delicious.


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