Chef's Name : Niru Gupta
Ingredients100 gm almonds, shelled and coarsely powdered
75 gm pistachios, shelled and coarsely powdered
20 cardamoms, shelled and coarsely powdered
1 Tbsp saffron, lightly roasted and crushed
1/2 nutmeg, grated
Method
Mix all the ingredients and store in an airtight jar.
Note: Use 1 tsp of the masala for 1 cup of milk along with sugar to taste.
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