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Masala Doodh (Warm Spiced Milk)

  • Author: Vasanti
  • Yield: 2-3 servings 1x


Discover a flexible recipe that can be tailored to accommodate various dietary needs, allowing you to indulge in the simplicity and warmth of the beloved Indian beverage.


Units Scale

For the Doodh Masala (Milk Spice Blend) (see FAQs & Notes)

  • 2 tbsp blanched slivered almonds, (see FAQs & Notes)
  • 2 tbsp raw cashew pieces (see FAQs & Notes)
  • 2 tbsp raw pistachios, halves and pieces
  • 810 green cardamom seeds, coarsely crushed (see FAQs & Notes)
  • quartered piece of nutmeg, grated (see FAQs & Notes)
  • 1/2 tsp saffron strands

For Masala Doodh (Warm Spiced Milk)

  • 2 cups milk of choice
  • sweetener of choice, to taste
  • 34 saffron strands, for garnishing


  • Combine all the ingredients for the Doodh Masala in a coffee or spice grinder and grind to a coarse-fine powder.
  • In a saucepan, bring the milk to a boil.
  • Add the sweetener and along with all of the prepared Doodh Masala.
  • Simmer for 5-10 minutes, stirring occasionally, ensuring the milk doesn’t boil over the pan.
  • Take the pan off the heat and let it sit for about 5 mins, so that the masala get a chance to infuse the milk and lend it a golden yellow color from the saffron.
  • Pour in individual glasses/cups (straining is optional and strongly discouraged).
  • Garnish with saffron strands and serve warm.