Why did my milk catch at the bottom of the pan?

Milk scorches easily if the pan is thin or the heat is too high. Use a heavy pan and stir the base often while simmering.

Can I serve this chilled instead of warm?

Yes. Chill after cooking, then stir well before serving because some nuts and spice sediment may settle at the bottom.

Do I need to soak the almonds and pistachios first?

Not for this recipe. Since they are thinly sliced and simmer briefly in hot milk, they soften enough without soaking.

How do I get a stronger saffron flavor and color?

Soak the saffron strands in a little hot milk before adding them, and keep the milk at a gentle simmer rather than a rolling boil.

Can I strain the masala doodh before serving?

Yes, if you prefer a smoother drink. Strain out the nuts and spice bits, then garnish with a small pinch of fresh sliced nuts.

Home / Recipes / indian / Masala Doodh

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Masala Doodh

RATING

4.6/5(118)

TASTE SCORE

8/10

Warm, fragrant milk simmered with saffron, cardamom, and a little crunch from nuts. This festive Indian drink is comforting, lightly sweet, and especially lovely on cool evenings or after a meal.

PREP

COOK

12m

SERVES

1 CUP

240 cal

SERVINGS

INGREDIENTS

For 4 servings

1 lmilk · full-fat3 tbspsugar12 pcsalmonds · thinly sliced12 pcspistachios · thinly sliced3 pcsgreen cardamom · seeds lightly crushed6 pcssaffron · strands1 pinchblack pepper · freshly ground1 pinchnutmeg powder

NUTRITION · PER SERVING

240

CALORIES · 1 CUP

Protein10g · 17%

Carbs24g · 40%

Fat12g · 45%

Fiber1g

Sugar22g

Saturated fat6g

Cholesterol26mg

Sodium111mg

Potassium461mg

Phosphorus256mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the nuts and spices.
1.Slice the almonds and pistachios thinly.
2.Crush the cardamom seeds lightly.
3.Keep the saffron, black pepper, and nutmeg ready near the stove.
boil · ~5 min
Bring the milk to a gentle boil.
Pour the milk into a heavy pan and heat over medium flame until it comes to a gentle boil, stirring once or twice so it does not catch at the bottom.
TIPUse a heavy pan and medium heat to keep the milk from scorching.
simmer · ~7 min
Add the masala and simmer the milk.
1.Add sugar and stir until dissolved.
2.Add crushed cardamom, saffron, black pepper, and nutmeg.
3.Add most of the almonds and pistachios, saving a little for garnish.
4.Simmer on low heat for 6 to 7 minutes, stirring often.
TIPDo not boil hard after adding the saffron; a gentle simmer keeps the flavor delicate.
garnish
Top with the remaining nuts.
serve
Serve the masala doodh warm.
Pour into cups and serve warm. For a festive touch, let it sit for 1 minute before serving so the saffron and spices settle into the milk.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Warm the saffron in a spoonful of hot milk for a minute before adding it to deepen both color and aroma.
2
Keep the flame low once the spices go in; a hard boil can dull saffron and make the milk taste cooked.
3
Stir along the bottom of the pan every minute while simmering so the full-fat milk does not catch or form scorched bits.
4
Lightly crush only the cardamom seeds, not the whole pods, for a cleaner flavor and smoother sip.
5
Slice the nuts very thin so they soften slightly in the hot milk instead of tasting chunky.
6
If making ahead, cool and refrigerate, then reheat gently without boiling to preserve the delicate spice notes.
7
For a richer festive texture, let the masala doodh rest 1 to 2 minutes after simmering so the nuts and saffron infuse further.