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Traditionally doodh masala is made with watermelon seeds, but I swapped them out for easier to find, pumpkin seeds. You can change the nuts and seeds up to your liking or based on what you have in your fridge!
Also feel free to use this masala mix in non-dairy milk! You can make it by adding a tablespoon to warm milk or adding the masala and milk into a saucepan and simmering it for a few minutes to really get those toasty spicy notes!
If you do make this recipe be sure to tag me @milkandcardamom on social media!
Doodh Masala
- Total Time: 10 minutes
- Yield: 20 1x
- Diet: Vegetarian
Description
Ingredients
Scale
Instructions
- To make the doodh masala, add almonds, cashews, pistachios, and pumpkin seeds to a small skillet over medium heat. Toast for 4 minutes while mixing occasionally. Pour the nuts into a blender. Add cardamom seeds, fennel, and peppercorns to the skillet and toast for 1 minute. Pour the whole spices into the blender as well. Add saffron, turmeric, and sugar and blend until you have a fine powder, about 1 minute. Pour the powder into a jar and set aside.
- When ready to make your Masala Doodh, just add 1 -2 tbsp of the doodh masala to your milk (or non-dairy milk) in a saucepan and heat up until the milk is hot. Pour into a cup and enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Drinks
- Cuisine: Indian
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