Madras Masala Paal | How to make Madras Masala Paal

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BySindhu Sriram
Created on 5th Jan 2016
  • Madras Masala Paal, How to make Madras Masala Paal
Madras Masala Paalby Sindhu Sriram
  • Madras Masala Paal | How to make Madras Masala Paal (38 likes)

  • 1 review
    Rate It!
  • By Sindhu Sriram
    Created on 5th Jan 2016

About Madras Masala Paal

Saravana Bhavan is a famous restaurant in Chennai that serves this soothing milk. The mix of spices and the well reduced milk is so good for the body

The delicious and mouthwatering Madras Masala Paal is a famous dish of Tamil Nadu and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Madras Masala Paal is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Madras Masala Paal. Sindhu Sriram shared this Madras Masala Paal recipe which is perfect to serve for 3 people. The step by step process with pictures will help you to know how to make the delicious Madras Masala Paal. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Madras Masala Paal recipe at your home and surprise your family and friends.

  • Prep Time15mins
  • Cook Time20mins
  • Serves3People
Madras Masala Paal

Ingredients to make Madras Masala Paal

  • Milk - 1/2 litre
  • Sugar (or) Palm Sugar - according to taste
  • Pistachios - 10 (blanched and finely chopped)
  • Badam - 5
  • Cashew - 5
  • Cardamom - 3 pods (crushed)
  • Cinnamon - 1/2' stick
  • Cloves - 2
  • Peppercorns - 5
  • Nutmeg - a pinch
  • Turmeric Powder - a pinch
  • Saffron - a generous pinch

How to make Madras Masala Paal

  1. Soak the cashews and badam in hot water for 15 minutes. Peel the skin of badam and grind it along with the cashews to fine paste and keep aside.
  2. Soak the saffron strands in little warm milk and keep aside.
  3. Pour the milk into a heave bottom pan and bring it to a boil
  4. Add the cinnamon, cloves and peppercorns and sugar. Let it boil until it reduces to 3/4th of the content.
  5. Remove the spices. Add the ground paste and boil for another 10 minutes. Finally add the cardamom, saffron and the blanched pistachios.
  6. Serve hot and enjoy
My Tip: If you like the taste of dry ginger, you could add a pinch of that too.

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Disha Pahujaa year ago
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