How to make Masala Doodh Freak Shake -

Masala doodh served differently

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Milk (दूध), Castor sugar

Cuisine : Indian

Course : Beverages

For more recipes related to Masala Doodh Freak Shake checkout Falooda, Thandai, Thandai, Masala Doodh . You can also find more Beverages recipes like Brownie Shake Cappuccino Cooler Yogurt Smoothie Cardamom Spiced Coffee Frappe

Masala Doodh Freak Shake

Masala Doodh Freak Shake Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Masala Doodh Freak Shake Recipe

  • Milk 1 litre

  • Castor sugar 5 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg (jaiphal) powder 1 pinch

  • Saffron 1 pinch + to garnish

  • Melon seeds (magaz) 1 tablespoon

  • Black peppercorns 5-6

  • Almonds 10-15

  • Cashewnuts 10-15

  • Pistachios 10-15

  • Walnuts 8-10

  • White chocolate-saffron mixture as required

  • Readymade sutarfeni as required

  • Marshmallows as required

  • Sandesh as required

  • Dried rose petals to garnish

  • Chocolate sticks to serve


Step 1

Boil milk in a deep non-stick pan, add castor sugar, green cardamom powder, nutmeg powder and saffron strands and mix well.

Step 2

Put melon seeds in a grinder jar, add black peppercorns, almonds, cashewnuts, pistachios and walnuts and grind to a coarse powder.

Step 3

Add this mixture to the milk and cook for 5-6 minutes.

Step 4

Dip the rims of mason jars in white chocolate-saffron mixture and pour the prepared milk mixture into them.

Step 5

Stick the sutarfeni on the rims.

Step 6

Break the marshmallows and put into each jar. Break sandesh into small pieces and put into each jar. Crush and sprinkle dried rose petals on top. Put a chocolate stick in each jar and serve immediately.

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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.