Masala Doodh Recipe for Kojagiri Purnima | Spiced Milk
Learn how to make traditional Masala Doodh for Kojagiri Purnima. This easy spiced milk recipe is perfect for festivals and cozy nights.
Ingredients
- 1.25 ltr Milk full-fat Milk
- 15 Almonds
- 15 Cashew Nuts
- 8 Pistachio
- 1 tsp Melon seeds Magaj
- 1/2 tsp Cardamom & Nutmeg Powder
- A few strands of Saffron
- Cuddapah almond Optional
- Sugar to taste
Instructions
- Prepare the Masala Powder: In a mixer jar, combine the almonds, cashews, pistachios, and melon seeds.
- Grind the Masala: Grind all the ingredients into a fine powder.
- Add Spices: Add cardamom & nutmeg powder, Saffron and Cuddapah almond to the ground powder and mix well.
- Boil the Milk: Pour the milk into a heavy-bottomed pan and bring it to a boil on low heat.
- Add the Masala: Once the milk is boiling, add the prepared masala powder to it.
- Add Saffron and Sugar: Add the saffron strands and sugar to the milk and stir well.
- Simmer: Let the milk simmer for 15-20 minutes on low heat, stirring occasionally, until it thickens slightly.
- Serve: Your delicious Kojagiri Purnima Masala Doodh is ready. Serve it hot or warm.