How to make Masala Doodh Recipe - Delicious milk with masala and chopped dry fruits

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk ( दूध ) ,

Cuisine : Punjabi

Course : Beverages

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Masala Doodh

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Masala Doodh checkout Falooda , Thandai , Thandai , Coffee Ambrosia . You can also find more Beverages recipes like Gulkand Lassi, Tropical Fruit Fizz, Kachia Moru, Jaggery Tea. Or try out these recipes from Punjabi Cuisine like Matar Paneer Parantha, Butter Chicken, Cauliflower Capsicum Bhaji, Chocolate And Strawberry Phirni.

Masala Doodh Recipe Card

Masala Doodh

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Masala Doodh

  • Milk 5 cups

  • Saffron (kesar) a pinch

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg powder a pinch

  • Almonds blanched and ground 15

  • Sugar 5 tablespoons

  • Pistachios blanched and ground 15


Step 1

Boil the milk in a deep non-stick pan. Once it comes to a boil, reduce heat and simmer for about fifteen to twenty minutes, stirring continuously, till the milk reduces and thickens slightly.

Step 2

Add the saffron, green cardamom powder, nutmeg powder and sugar and stir to mix. Simmer for two to three minutes. Add the almonds and pistachios and mix well.

Step 3

Serve hot or cold.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.