Masala doodh is sweetened flavored milk beverage from the Maharashtrian cuisine. A mix of dry fruits and a few spices are added which makes the final drink aromatic as well as delicious. Masala doodh is usually made during the kojagiri poornima festival in maharashtra.
In winters masala milk is good to have as the dry fruits help in keeping the body warm. While making in summers, blanch the dry fruits so that their heat is reduced. In winters I add a few cloves in the recipe, but can be skipped. In summers you can add cooling ingredients like rose petals. Nuts and dry fruits of your choice can be added and some variations can be done in the recipe. This masala milk recipe can also be halved or doubled.
A LITTLE ABOUT KOJAGIRI PURNIMA
Kojagiri Purnima or the Sharad Purnima is celebrated as harvest festival on a full moon day which marks the end of the monsoon season.
Many fast during the day until moonrise and like most festivals, every region has different traditions for celebrating this Purnima.
Kojagiri means one who is awake. It is believed that Goddess Laxmi visits during the night and blesses those who are awake.
Devotees stay up all night singing bhajans and devotional songs to welcome the Goddess and drink this masala doodh.
There are two reasons why you drink Masala doodh during Kojagiri
The moon is closest to the earth on this day and has curative properties so traditionally, the masala doodh is kept in the moonlight before it is served.
It's believed that acidity (pitta) is on the rise at the end of monsoon season so this milk
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