May 07, 2019

Masala Doodh | Flavored Milk

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Summer holidays in childhood were synonymous to outings and of course occasional indulgence into some cold drinks or chilled beverages.  I ,as a child would look forward to such trips so that I can also enjoy the privilege of my favorite beverages. Mom was very strict to not allow drinking any aerated drinks, so it used to be either fruit juice or  the yummy and tasty chilled Masala Doodh which was aptly called as "Energee" by Aarey Diary ( the govt recognized dairy of Maharashtra).
There used to be Elaichi flavor, Pista flavor which were always the top choices for most kids and we would love to sip the chilled milk with straws from the cute glass bottles. Those days , there were no take  away plastic bottles, so we had to stand at the stall, drink and give the shopkeeper the bottle back . Wow..such lovely memories of childhood.
Well, today to beat the extreme heat, I made my own version of Masala Doodh with the richness of dry fruits and some mild spices and enjoyed the chilled Milk .

Preparation time: 10 mins
Cooking Time : 20 mins
Complexity: simple
Serves- 3

10-12 Badams/Almonds 
10-15 Cashews 
8-10 unsalted pistachio/pista
Few strands of  kesar/saffron
2 cloves 
3 elaichis / cardamom
Pinch of fennel seeds/ saunf(optional)
Sugar as needed 
1/2 litre boiled milk

  • Soak the badams,cashews, pistas , kesar,cloves,elaichi,fennel seeds in little warm milk for 10-15 mins.
  • Blend it well into a fine paste in a blender. 
  • To the boiled milk, add this paste, sugar as needed, stir it well and cook the mixture for 6-7 mins by stirring continuously. 
  • Stirring is utmost essential as the dry fruit paste has a tendency to stick to the bottom and get burnt.
  • The color of the milk will turn golden brown due to the presence of saffron and you can smell a good aroma .
  • Turn off the stove and let it come to room temperature before you can cool it in the fridge for 2-3 hours. 
  • Enjoy this masala milk on a very hot sultry afternoon and feel energized. 

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