How to make Masala Doodh -

A wholesome, refreshing beverage that can be enjoyed anytime by anyone.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Cashewnuts (काजू)

Cuisine : Indian

Course : Beverages

For more recipes related to Masala Doodh checkout Falooda, Thandai, Thandai, Masala Doodh . You can also find more Beverages recipes like Minty Raw Mango Fizz Tomato And Basil Shooter Power Packed Juice Cold Coffee

Masala Doodh

Masala Doodh 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 : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Masala Doodh Recipe

  • Milk 1 litre

  • Cashewnuts 8-10

  • Charoli / chironji 1 tablespoon

  • Pistachios 1 tablespoon

  • Almonds 4-5

  • Nutmeg powder 1/2 teaspoons

  • A few saffron strands

  • Sugar 4 tablespoons

  • Almond slivers 1 tablespoon

  • Green cardamom powder a pinch


Step 1

Boil milk in a non-stick pan. When it comes to a boil, reduce heat and simmer till the milk reduces to three-fourth its original quantity. Add saffron and mix well.

Step 2

Grind cashewnuts, charoli, pistachios, almonds and nutmeg powder to a coarse powder.

Step 3

Add sugar and three tablespoons nut powder to the reduced milk and mix well. Add almond slivers and cardamom powder, mix well and simmer for ten to twelve minutes.

Step 4

Pour into four individual glasses and serve hot or chilled.

Step 5

The remaining powder can be stored.

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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.