Masala Doodh or Kadha Doodh is evaporated milk prepared by reducing full cream milk over slow flame till it is reduced to three-fourth of the quantity. Chopped dry fruits like cashew, pistachio and almonds are also added to it after it is reduced. The prepared masala doodh is delicious, lip smacking and very fulfilling as an after dinner filler if you have had early dinner.
If you see my last few posts, you will realise that I have been writing mostly reviews, as life turned hectic when I took up the full-time project in January.
Now that the project is phasing out soon, I am getting some time at hand, including the missing inclination to create. During these last few months, V kept insisting on me making something new or even something old in the kitchen, but I wasn’t ready.
After seeing my resistance to create, the other day, V asked me haltingly if I could make him some evaporated milk a.k.a. masala doodh.
I happily agreed without a single BUT. I was actually more surprised than him actually. Yes, I know I have been thaaaat reluctant.
Kadha doodh has strong memories attached to it as in north India, in winter months drinking this delicious concoction is a very common sight. It is flavourful, generously envelops you in the warmth and when sipped in earthen pots (kulhad) it tastes the best. It is pure heaven on earth and knowing I can make it at home with very little effort is a blessing.
For the masala doodh, I used my old recipe of basundi, and just evaporated the milk for a shorter period and kadha doodh with perfect consistency was ready.
You can prepare and store the chopped dryfruits in fridge in an air tight container and quickly make this soothing milk. This mixture of dryfruits is known as masala.
Apart from V singing its praises, even my neighbour loved the masala doodh.
Masala Doodh or Kadha Doodh
- 1½ litre full cream milk
- ¼ cup almond badam
- ¼ cup pistachios pista
- ⅛ cup cashew nut kaju
- 5-6 green cardamoms choti elaichi
- ⅜ cup sugar
- In a thick bottom vessel, boil milk on slow till it reduces to ¾. Continue to stir in between to avoid burning the milk.
- In the meanwhile, finely chop or crush all the dry fruits. You can pulse twice also using the mixer jar. You can prepare and store the chopped dryfruits in fridge in an air tight container and quickly make this soothing milk. This mixture of dryfruits is known as masala.
- When the milk has reduced to ¾, add all the crushed dry-fruits while stirring. Allow it to cook for another 1-2 minutes. Add sugar and give a complete boil. Remove from flame.
- Serve hot, warm or cold. I served chilled.
- Flavourful dried fruit milk or masala doodh or kadha doodh.
- You can substitute full cream milk with milk of your choice like skimmed milk or almond milk.
- You can substitute sugar with jaggery syrup. Learn here to make now.
- You can prepare and store the chopped dryfruits in fridge in an air tight container and quickly make this soothing milk. This mixture of dryfruits is known as masala.
- You can even add kesar (saffron) to enhance color or add different types of nuts as per choice. This recipe is quite customizable.
- You can even use this milk to prepare kulfi or other desserts.
- Masala doodh is a great choice for both adults and kids to build up immunity and enjoy the taste as well.
- It can be served hot in winters or rainy season and chilled in summers.