Start by dry roasting the whole nuts. Heat a pan on medium-low heat and add the dry fruits to it. Keep stirring for 2 mins, make sure they don’t turn brown. Alternately for roasting, you can also microwave the nuts for 1 min.
Allow cooling completely. They will crisp up as they cool.
Add the roasted nuts to a grinder or blender and grind to a coarse powder. I use my coffee grinder.
Mix in the saffron and cardamom powder. Mix well and store in an airtight container in the fridge. Use as needed.
In a thick bottom pan, bring milk to boil stirring occasionally to avoid it from sticking to the bottom of the pan.
Take a tablespoon or two of this warm milk into a small bowl and soak some saffron in it.
Add 2 tablespoon of the masala milk powder to this boiled milk and mix well until combined.
Reduce the heat and simmer for 2-3 mins stirring intermittently. Keep scraping the sides and adding it back to the milk.
Add the soaked saffron with milk, sugar and mix again until sugar is dissolved.
Simmer for another 4-5 mins stirring intermittently. Keep scraping the sides and adding it back to the milk. This helps thicken (reduce) the milk and tastes amazing.
Masala milk is ready! Garnish with some sliced almonds or pistachios and serve warm or allow to cool and refrigerate and serve chilled.
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