Milk Masala Powder

In Maharashtra, there is a trend of making Masala Milk on the eve of Kojagiri Pornima (full moon), also known as Sharad Pornima. On this day, milk flavoured with saffron, pistachios, almonds, charoli, nutmeg, sugar etc. known as ‘Masala Dudh’ is offered to Goddess Lakshmi. Generally, it is made by adding freshly ground nuts to the milk, however due to time constraint and busy schedules, now Masala Dudh is made with readymade Milk Masala Powder.

The recipe of Milk Masala Powder is very simple and hence can be prepared at home easily.  It also has a shelf life of around six months in refrigerator. Apart from making Masala Dudh, it can be used in other preparations like Sweet Sheera, Kheer, or even sprinkling on some Desserts.

Approx. Time: 30 minutes 

Yield: Approx. 250 gms

Ingredients:

1 cup Almonds

1/2 cup Cashews

1/2 cup Pistachios

1 tspn Cardamom Powder

1/2 cup Milk Powder

1/4 tspn Nutmeg Powder

2 Tbspn Sugar

1/2 tspn Saffron Strands

Method:

Take a Saucepan and dry roast Almonds over low flame for five to six minutes. Accordingly, dry roast Cashews and Pistachios over low flame for same time. Do not over roast as nuts may start oozing out oil. Once roasted, bring the nuts to the room temperature. 

Thereafter take roasted Almonds, Cashews and Pistachios in the mixer and make a bit coarse powder. In case it is finely ground, the Powder will become sticky. 

Add balance ingredients i.e. Cardamom Power, Milk Powder, Nutmeg Powder, Sugar and Saffron Strands to the powder and grind it together in Mixer Jar. 

Milk Masala Powder is ready. Store it in an airtight glass container in refrigerator. 

Notes:

1. To make Masala Milk, heat milk with a teaspoon of Sugar. Add two to three teaspoons of Milk Masala Powder and garnish it with Saffron strands. 

Stepwise Pictures:

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Undi : Coconut & Rice Dumplings

Undi is a popular dish from Konkan area where coconut and rice are abundant.  It requires less ingredients and is usally prepared for breakfast. It is served with Coconut garlic chutney. 

This recipe belongs to my Aunt - Mrs. Nilima Bhagwat and I thank her for allowing me to post her recipe on my blog. 

Ingredients:

2 Cups Rava/Sooji
1 Cup Grated coconut,

2/3 Tablespoon Ghee
1 tspn Mustard seeds
7/8 Curry leaves
1 tspn Urad dal
1/4 tspn Asafoetida
Salt to taste
.
Method:

In a bowl take two cups of rava/sooji . Add water to it and let it rest for 30 minutes. Take one cup of grated coconut and grind it well in the mixer. Add the coconut mixture and salt to the softened rava after 30 minutes once it is soaked properly. For the undis keep an idli cooker on gas with water to boil for cooking.

Take a pan add 2-3 tablespoon of ghee and let it be hot. Once the ghee is hot, add mustard seeds, curry leaves, asafoetida, urad dal and little chilli flakes for the spice punch. Once this is is light red in colour at the rava and coconut mixture to the pan and keep stirring till the water from the mixture completely evaporates. The mixture should be dry so that we can make small Undis

Make small undis and make a notch on top and keep them in a greased plate with oil and put them in the idli stand for 10 minutes to cook. Once this is cooked serve them hot with a green coriander and coconut chutney.

Pictorial: