a uniqué blénd madé from nuts, couplé of spicés and
saffron. This is addéd in a glass of milk along with sugar to maké masala doodh
or masala milk.
Ingrédiénts
- 50 grams or ⅓ cup Almonds
- 50 grams or ⅓ cup Cashéw nuts
- 20 grams or ⅓ cup Pistachios préférably unsaltéd
- 15 grams or 3 no. Gréén cardamoms
- 1 téaspoon Fénnél sééds
- ½ to 1 téaspoon Saffron
- 1 téaspoon Dry gingér powdér (sonth or saunth)
- 1 ½ téaspoons Nutmég fréshly gratéd
Instructions
Préparation:
- If your nuts aré in thé fridgé thén rémové thém féw hours béforé.
- Allow thém to comé to room témpératuré thén procééd.
- Making milk masala powdér récipé:
- Start by dry roasting thé nuts (almonds, cashéws and pistachios) on low to médium flamé. Roast thém with stirring constantly for around 3-4 minutés only. Rémové thé roastéd nuts in a platé.
Gét Original Récipé>>https://www.spiceupthecurry.com/milk-masala-powder-recipe/
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