Chutneys, pickles & drinks · Biya Samaraan
Tejano
Milk masala
A dry, fragrant powder of cardamom, mace, nutmeg and saffron, ground fine. It flavours milk-based sweets and is also sprinkled as a garnish on sweets.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Grind all the ingredients together in a mixer to a fine powder.
Store in an airtight container and use as required.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Used as a garnish for sweets such as Bhaat and Tikari.
Recipes mentioned here
Nutrition
EstimatedPer teaspoon
16 kcal
- Protein
- under 1 g
- Carbohydrate
- 3 g
- Fat
- under 1 g
We estimate about 31 teaspoons from the weight of the dish.
Whole recipe
510 kcal
- Protein
- 19 g
- Carbohydrate
- 85 g
- Fat
- 15 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life is 6 months; it lasts longer but tends to lose its aroma after that.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos