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Indian Masala Milk
Course
Side Dish
Cuisine
Indian
Keyword
almonds, Masala Milk, milk, pistachios
Prep Time
7
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
21
minutes
minutes
Servings
12
Calories
245
kcal
Author
Corrie
Ingredients
12
cups
milk
½
cups
almonds
½
cups
cashew nuts
½
cup
pistachios
4
green cardamom
1
teaspoon
saffron
1
teaspoon
dry ginger powder
1 ½
teaspoon
nutmeg
freshly grated
Instructions
Add pistachios, cashew nuts and almonds in a blender and blend into a powder form.
Meanwhile, mix dry ginger powder, nutmeg and saffron in a bowl.
Then, in the inner pot of Instant pot, add both the mixtures and close the lid.
Press the “Manual” button and cook for about 14 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Take out the milk and refrigerate before serving.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
17
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
106
mg
|
Potassium:
461
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
417
IU
|
Vitamin C:
1
mg
|
Calcium:
302
mg
|
Iron:
1
mg