Masala ‘Milk’
Ingredients
- 1/4 cup broken cashews
- 1 tbsp rolled oats
- 2 large dates, pitted
- 1/4 tsp agar agar (optional)
- 1-2 cups water
- ‘Milk’ masala (as per taste) (recipe below)
Method
- Soak the cashews and rolled oats for one hour in 1 cup water.
- Drain & place in a blender. Add dates, agar agar, water and blend.
- Adjust consistency as required.
- Transfer to a pan, add milk masala to taste and bring to boil.
- Serve warm or cold.
Ingredients for ‘Milk’ Masala
- 1/4 cup slivered almonds
- 1/4 cup slivered pistachios
- 1/4 cup coarsely crushed cashews
- 8-10 whole cardamoms (elaichi)
- 1/2 tsp nutmeg (jaiphal) powder or grated nutmeg
- 1/2 tsp mace (javitri) powder
- 1 tsp saffron (kesar)
Method
- Lightly roast the cashew nuts along with cardamom. Keep aside.
- Lightly roast saffron and keep aside.
- Add the cashews and cardamom to a blender and grind to fine powder. Transfer to a bowl and mix in the spices, slivered nuts and saffron.
- Transfer to airtight container and store in refrigerator.
Storage/Shelf Life
In an airtight container in the refrigerator for up to 4-6 weeks.