My mother often prepares spiced milk or masala doodh at home when any of our family member suffers from sore throat or cold. This time it was me. All week long I was not keeping well and my mom made this to me a couple of times. The first time I drank this, I made up my mind that the next post I upload would be this recipe.
Spiced milk has ingredients similar to Thandai which is drank during Holi and Shivaratri in Indian. The difference is Thandai is drank cold and spiced milk is drank steaming hot. This gives a soothing effect to the throat when suffering cold. The drink is high in calcium, protein and has good fat. Saffron/kesar gives a beautiful colour to the spiced milk.
The drink is easy to make and hardly takes time. Just soak the almonds and pistachios 15 minutes before and begin making SPICED MILK.
- Milk - 2 and ¼ cups
- Sugar - 2 to 3 tsp
- Cardamom - 2 pods
- Cinnamon Stick - 1
- Cloves - 2
- Black pepper powder - ¼ tsp
- Almonds - 6
- Pistachios - 6
- Magaz / melon seeds - 1 tbsp
- Saffron strands - 4 to 5 + few to garnish
- Soak almonds, pistachios and magaz/melon seeds in water for 15-20 mins.
- After they get soaked grind them using a pestle mortar. Keep aside.
- Take little warm milk in a bowl and soak saffron strands in it. Keep aside.
- In a sauce pan, heat milk on low flame.
- Break cardamom pods and add in the milk.
- Gradually add cinnamon stick, cloves and give a mix.
- When the milk comes to boil, cover the milk for few minutes so that the spice flavours get infused in the milk.
- Now strain the milk and again keep it to heat on the stove.
- Add sugar, pepper powder and mix it well.
- Meanwhile also add the saffron soaked milk kept aside.
- Put in the almond, pistachio and melon seed mixture and stir it nicely. Let the milk boil.
- Now pour out the drink in cups.
- Garnish with saffron strands and serve hot.