Madras Masala Paal | How to make Madras Masala Paal

By Sindhu Sriram  |  5th Jan 2016  |  
5.0 from 2 reviews Rate It!
  • Madras Masala Paal, How to make Madras Masala Paal
Madras Masala Paalby Sindhu Sriram
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

277

2





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

Madras Masala Paal is a delicious dish which is liked by people of all age groups. Madras Masala Paal by Sindhu Sriram has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Madras Masala Paal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Madras Masala Paal takes 15 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Madras Masala Paal is a good option for you. The flavour of Madras Masala Paal is tempting and you will enjoy each bite of this. Try this Madras Masala Paal on weekends and impress your family and friends. You can comment and rate the Madras Masala Paal recipe on the page below.

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.

Reviews for Madras Masala Paal (2)

perianayagi monolisa2 months ago

Super
Reply

Disha Pahujaa year ago

Reply