Masala Milk: An Indian Tribute to the Moon

Capture the Elixir of Moonbeams in a Sweet Drink

Jul 18, 2009 Rukhsana Badar

Discover the irresistible taste of warm milk flavored with nuts and special spices, made as a tribute to the Moon God.

In India the moon is remembered and revered during the Khojagiri festival. This is a harvest festival celebrated on a full moon night in September-October. After the monsoon months of cloudy skies the beauty and brightness of a full moon leads to this celebration. People believe that light from this moon has medicinal properties. To capture its healing rays they boil milk on open wooden fires well into the night. Americans may enjoy this recipe when they celebrate their "moon day" - on July 20th when Armstrong and Aldrin became the first men to land on the moon in 1969.

Hindu Religious Belief Around Khojagiri Festival

According to Hindu faith the Goddess of Wealth , Lakshmi walks the earth on the night of the full moon and blesses all those of her followers who have stayed awake. So families and friends gather around to sing , dance and keep themselves awake.

The day is passed in fasting and prayers. The night is filled with merriment. Dishes prepared are mainly white in color as appeasement to the Moon. There is coconut milk, rice flakes, rice pudding and most importantly flavored milk.

The milk is flavored with nuts and aromatic spices. It is sweet and warm, worth the night vigil.

Here’s how to make two glasses of this special Masala Milk

Ingredients for Masala Milk

1 liter milk
5 tsp sugar
½ tsp cardamom powder
10 cashews
5 almonds (blanched)
5 pistachios (deshelled)
½ tsp nutmeg powder
2 tsp honey
A pinch of saffron

Method to Making Masala Milk

Coarsely chop the almonds and pistachios and then crush into a fine powder.
Heat the milk into a heavy bottomed saucepan.
Add the sugar, nuts and spices. Stir continuously to mix these well.
Add the honey and saffron.
Let the milk boil until it thickens into a dense yellow liquid condensed to almost half its original quantity.
Remove from heat and leave to cool.
Garnish with pistachio and almond slivers before serving.

Tips to Making Better Masala Milk

It is best to use full cream milk for this recipe as it gives body to the drink. Avoid skimmed milk.
The nuts can be left in tiny coarse pieces instead of being powdered. This makes for a chewier texture that can be delved upon for longer.
½ tsp cinnamon powder can be added for a spicier taste.
A pinch of turmeric powder will deepen the yellow color. Turmeric is also an Ayurvedic medicine. Drunk with warm milk it can treat colds and influenza. This makes it a useful ingredient during winter chills.

Benefit from this warm healthy drink on a cold autumn night when the moon is full.

The copyright of the article Masala Milk: An Indian Tribute to the Moon in Asian Cuisine is owned by Rukhsana Badar. Permission to republish Masala Milk: An Indian Tribute to the Moon in print or online must be granted by the author in writing.

Full Moon