My 85th recipe, “Masala Paal (Spiced Milk)”, a healthy hot beverage for the cold winter day. Winter seems to be never ending. While a few days of bright sunshine brings hope of an early spring, but the Arctic blast returns bringing with it the cold and snow. But never mind. Snow is always so much fun for folks like me who grew up in a hot city like Chennai. I did not mean the heavy snowing that happens in the North East. I meant the kind of snow Texas sees. Just a couple of hours of mild snowing with a couple of inches of accumulation.
Today was one such day and it was so much fun playing around in the snow. Yes, the kid sleeping within me woke up and had a blast. But it all lasted for less than an hour and the adult in me started craving for a hot drink. Is there a better hot drink to warm yourself up than the wonderful Masala Paal. With all the wonderful spices added while boiling the milk, this is the perfect beverage to warm you up on a cold weather day and doubles up as a immune booster as well.
The spices like cloves and turmeric helps you with fighting infections and cold. For me, Masala Paal always bring back the memory of Saravana Bhavan restaurant in Chennai, where they used to boil the milk in a large pan and the cook constantly stands besides it and keeps stirring. The aroma from the spices and the bright yellow color from the saffron and turmeric makes this masala paal truly a treat for all the senses.
Masala Paal (Spiced Milk)
- 2 1/2 Cups Milk
- 8 Almonds
- 8 Pistachio
- 3 Cloves Cloves
- 3 Cardamom
- 1 Small stick Cinnamon
- 1 Small pinch Turmeric
- 1 Large pinch Saffron
- 4 tsp Sugar
- First, add the saffron to 2 Tbsp of milk and keep aside. Then soak almonds and pistas in hot water for 5-10 mins. Remove the skin and keep aside. Now add the saffron - milk, almonds and pistas to a mixie and grind to a coarse paste.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-1.jpg" alt="milk" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-2.jpg" alt="milk" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-3.jpg" alt="milk" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-4.jpg" alt="milk" width="48%" />
- Bring the remaining milk to a boil along with cardamom pods, cloves, cinnamon. Once the milk comes to a boil, reduce the flame to medium-low and leave it to reduce for 5 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-5.jpg" alt="mochai" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-6.jpg" alt="mochai" width="48%" />
- Then fish out the spices from the milk. Add the ground paste and turmeric. Keep stirring frequently and Let it continue to reduce for a further 5 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-7.jpg" alt="mochai" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-8.jpg" alt="mochai" width="48%" />
- Finally add the sugar, mix well. Reduce further for 5 more mins or until desired consistency is reached. Turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-9.jpg" alt="mochai" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-10.jpg" alt="mochai" width="48%" />
- Garnish with chopped almonds and pistas and Enjoy hot.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/masala-paal-1.jpg" alt="masala paal" width="100%" />
Notes | FAQ
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.