Authentic Masala Powder Recipe – Almond, Rose & Saffron Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Masala Powder Recipe – Almond, Rose & Saffron Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – my family’s Masala Powder. It’s a fragrant blend of almonds, rose, and saffron that instantly elevates everything from a simple glass of milk to elaborate desserts. I first learned to make this from my nani (grandmother), and honestly, the aroma alone transports me right back to her kitchen. It’s a little bit of magic in a jar, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This isn’t just any masala powder. It’s a luxurious blend that adds a unique depth of flavour you won’t find anywhere else. The almonds and cashews create a beautiful richness, the rose petals lend a delicate floral note, and the saffron… well, saffron is just pure indulgence! It’s surprisingly easy to make at home, and the flavour is so much better than anything you can buy pre-made. Plus, you control exactly what goes into it.

Ingredients

Here’s what you’ll need to create this aromatic blend:

• ½ cup almonds (approx. 70g)
• ⅓ cup cashews (approx. 50g)
• 1 teaspoon whole black peppercorns (approx. 5g)
• 2 tablespoons fennel seeds (approx. 15g)
• 2 tablespoons poppy seeds (approx. 15g)
• 30 green cardamom pods
• 2 tablespoons dried rose petals (approx. 10g)
• ¼ teaspoon saffron strands (approx. 0.5g)

Ingredient Notes

Let’s talk ingredients! A few things make this masala powder special.

• Almonds & Cashews: Don’t skimp on the quality here! These nuts provide a lovely richness and body to the powder. I prefer using blanched almonds for a smoother texture.
• Rose Petals: Make sure you’re using culinary-grade dried rose petals. You can find these at most Indian grocery stores or online. They add such a beautiful, delicate floral aroma.
• Saffron: This is where things get fancy! Saffron is the most expensive spice in the world, but a little goes a long way. Look for deep red strands – that’s where the flavour and colour are most concentrated. It’s worth the investment for that signature golden hue and subtle flavour.
• Regional Variations: Masala powder blends vary hugely across India! Some families add nutmeg, cloves, or even a tiny bit of cinnamon. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get blending! It’s super simple, I promise.

1. First, combine all your ingredients – the almonds, cashews, peppercorns, fennel seeds, poppy seeds, cardamom pods, rose petals, and saffron – into your spice grinder.
2. Now, grind everything together until it forms a smooth, aromatic powder. This might take a few minutes, and you might need to stop and scrape down the sides of the grinder a couple of times.
3. Finally, transfer your beautiful masala powder to an airtight container. And that’s it! You’ve just made your own incredible masala powder.

Expert Tips

• Spice Grinder is Key: A good quality spice grinder is essential for getting a fine powder. If you don’t have one, you can use a coffee grinder (just make sure it’s thoroughly cleaned first!).
• Pulse, Don’t Overheat: Grind in pulses rather than continuously to prevent the spices from overheating and losing their flavour.
• Cardamom Prep: Gently crush the cardamom pods before grinding to release their aroma.

Variations

Want to tweak things up a bit? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan, but double-check the sourcing of your saffron to ensure it hasn’t been processed with any animal products.
• Spice Level: If you like a little more heat, add an extra ½ teaspoon of black peppercorns. My friend, Priya, loves a really peppery masala, so she always adds a bit more!
• Festival Adaptations: This masala powder is especially lovely to use during Diwali or weddings. It adds a touch of luxury to any festive treat.
• Storage: Store your masala powder in a cool, dark place in an airtight container. Light and heat can degrade the flavour and aroma.

Serving Suggestions

Okay, now for the fun part – using your masala powder!

• Warm Milk (Golden Milk): Add a teaspoon to a glass of warm milk for a comforting and flavourful drink. This is how my nani always enjoyed it.
• Kheer (Rice Pudding): A pinch of this masala powder takes Kheer to a whole new level.
• Lassi: Blend a teaspoon into your mango or sweet lassi for an extra layer of flavour.
• Desserts: Sprinkle it over fruit salads, or add it to the batter for cakes and cookies.

Storage Instructions

To keep your masala powder fresh and fragrant for as long as possible, store it in an airtight container away from direct sunlight and heat. Properly stored, it should last for about 6-8 months. You’ll know it’s time to make a fresh batch when the aroma starts to fade.

FAQs

Got questions? I’ve got answers!

• What is the shelf life of homemade masala powder? Around 6-8 months if stored properly in an airtight container, away from light and heat.
• Can I use pre-ground spices instead of whole spices? While you can, the flavour won’t be as vibrant. Whole spices retain their flavour much better.
• What is the best way to grind the spices for a fine powder? Use a spice grinder and grind in pulses, scraping down the sides as needed.
• Can this masala powder be used in savory dishes? Traditionally, this blend is used in sweet dishes, but you could experiment with a tiny pinch in some creamy vegetable curries!
• What is the significance of saffron in this blend? Saffron adds a beautiful colour, aroma, and a subtle, unique flavour that elevates the entire blend. It’s considered a very auspicious spice in Indian culture.
• How do I adjust the sweetness/floral notes in the powder? You can’t really adjust the sweetness, but you can adjust the floral notes by adding more or less rose petals.

I hope you enjoy making and using this masala powder as much as I do! Let me know in the comments how it turns out for you. Happy cooking!