Masala Milk Powder

Ingredients:

1/2 cup almonds

1/2 cup cashews

1/4 cup pistachios

25 green cardamom pods, shelled

15-20 strands of saffron

1/4 nutmeg, grated

1 tsp turmeric powder (optional)

warming spices for colder months:

1 tsp ginger powder

1/2 tsp black pepper powder

cooling spices for warmer months:

1 tsp saunf/fennel seeds 

1 tbsp rose petals

Preparation:

1. Dry roast almonds, cashews, and pistachios on low heat until they turn slightly golden brown. Let cool completely (very important step).
2. Add the roasted and cooled nuts along with the rest of the ingredients to a chopper/grinder and pulse until you get a fine powder. Do not over process or the nuts will release their oils.
3. Add warming spices during colder months or cooling spices during warmer months. Turmeric is optional, and can be added when grinding the powder or it can be added later as needed when preparing the masala milk.
4. Store in an airtight container and use within a month or two, or store in the fridge to keep longer.
5. Mix 1 tbsp of masala milk powder for every 1 cup of hot milk.

Recipe source: Your Food Lab