Madras Masala Paal | How to make Madras Masala Paal

By Jaya Rajesh  |  23rd May 2017  |  
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  • Madras Masala Paal, How to make Madras Masala Paal
Madras Masala Paalby Jaya Rajesh
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

3

0





About Madras Masala Paal Recipe

Hello friends hope you all are doing good. Today I am here with yet another amazing recipe. If you have been to sarvana bhavan you would have tasted this drink. Thick milk with hint of spices and lots of nuts. What makes this drink special is the blend of spices that go into this milk. My daughter some how never liked plain milk but give her this and the glass is sure to become empty. So here’s the recipe ,hope you all give it a try.

Madras Masala Paal, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Madras Masala Paal is just mouth-watering. This amazing recipe is provided by Jaya Rajesh. Be it kids or adults, no one can resist this delicious dish. How to make Madras Masala Paal is a question which arises in people's mind quite often. So, this simple step by step Madras Masala Paal recipe by Jaya Rajesh. Madras Masala Paal can even be tried by beginners. A few secret ingredients in Madras Masala Paal just makes it the way it is served in restaurants. Madras Masala Paal can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Madras Masala Paal.

Madras Masala Paal

Ingredients to make Madras Masala Paal

  • 1/2 litre milk
  • 5 tbsp Sugar
  • 1/2 tsp cardamom powder
  • 1 inch cinnamon stick
  • 8 almonds soaked and grounded into fine paste
  • 8 cashew soaked and grounded into fine paste
  • 1 tbsp melon seeds/pital seeds
  • 1 tsp saffron strands

How to make Madras Masala Paal

  1. Heat milk add all spices and reduce the milk.
  2. Next add in almond paste, cashew paste and melon seeds and let it boil.
  3. Add sugar and kesar strands. Boil it for some time and then switch off the gas.
  4. Serve in short glasses and garnish with almond silvers and kesar strands.

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