Masala Milkshake
A fragrant, chilled milk drink flavoured with cardamom, saffron, and floral rosewater. It is creamy, lightly sweet, and delicately spiced.
Milkshake spices
2.3 gBlended with the milk and sugar (step 2)Everything else
Method
- Place 12 almonds into a blender with a splash of water and process to a smooth paste.
- Add 1241 g milk, 4.9 g rosewater, 33.6 g granulated sugar, and the milkshake spices to the blender, then blend until completely combined.
- Pour into 6 glasses or ceramic mugs and garnish with pistachios to taste before serving.
Don't have something?
AlmondUse the same weight; cover with hot water for 5 minutes, then slip off the skins.
Blanched split almondUse the same weight; they are already peeled and split, so use whole or chop as needed.
Cashew nutUse the same weight; soak in warm water before grinding. They are softer and richer, so the dish will be creamier.
Whole milkUse equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.
Single creamDilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.
Plain yogurtWhisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.
Screwpine water or rosewaterIf using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.
Ground green cardamomUse 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.
Dried rose petalsSteep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.
Ground turmericUse 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.
- Screwpine water or rosewater
Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Green cardamom seedGrind freshly extracted inner black seeds finely; use equal weight (1:1). Greatly superior aroma with potent eucalyptus and citrus notes.
Green cardamom podLightly crack whole pods and simmer them in the gravy; use 150% of the weight of ground cardamom. Fish out the pods before serving.
Ground nutmegUse 50% of the weight. Delivers warm, sweet aroma, but lacks cardamom's cooling, citrusy top notes.
PistachioUse the same weight; blanch and peel for a bright paste. This is the closest match.
- Almond
Use the same weight; blanch and peel. It is firmer, so grind a little longer and add a drop of milk if needed.
- Cashew nut
Use the same weight; soak in hot water for 15 minutes. It is softer and sweeter, so reduce sugar slightly.
Similar dishes
- Same: Both are chilled milk-based drinks sweetened with granulated sugar and spiced with saffron and cardamom.
- Different: Doodh ka Sherbet uses whole cardamom pods, dried rose petals, and sliced nuts with a significantly higher ratio of saffron, while this dish uses ground cardamom and rosewater.
- Same: Gil e Behisht shares milk, saffron, and ground green cardamom with this dish.
- Different: Instead of being a chilled beverage flavoured with rosewater, Gil e Behisht is a slow-cooked pudding made with ghee and khoya.
- Same: Both are chilled, milk-based drinks flavored with rosewater and sweetened with sugar.
- Different: Sherbet-e-Gulab uses a concentrated sugar syrup with vastly more sugar and rosewater, but it omits the saffron and green cardamom used in this dish.
- Same: Mishti Doi shares a base of sweetened milk with this dish.
- Different: Mishti Doi is cooked and fermented into a set curd using a yogurt starter, completely omitting the rosewater, saffron, and ground cardamom found in this drink.