Authentic Indian Masala Powder Recipe – Almond, Cashew & Saffron Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Powder Recipe – Almond, Cashew & Saffron Blend

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – my family’s secret for the most fragrant and flavorful masala powder. This isn’t just any spice blend; it’s a little bit of warmth, comfort, and tradition all ground up together. I remember my grandmother making this every year, and the aroma would fill the entire house. Now, I’m so excited to pass it on to you!

Why You’ll Love This Recipe

This masala powder is seriously versatile. It’s fantastic stirred into warm milk for a soothing drink (especially before bed!), sprinkled over yogurt, or even used as a dry rub for paneer. The combination of almonds, cashews, pistachios, and saffron creates a truly unique and luxurious flavor. Plus, making your own allows you to control the quality of the spices and adjust the flavors to your liking.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup almonds (about 85g)
• ½ cup cashews (about 70g)
• ½ cup pistachios (about 65g)
• ½ cup sugar (about 100g)
• A generous pinch of saffron (about 15-20 strands)
• ¼ teaspoon nutmeg powder (about 1g)
• ½ teaspoon fennel seeds (about 2.5g)
• ½ teaspoon black pepper (about 2.5g)
• 10 cardamom pods

Ingredient Notes

Let’s talk about getting the best flavors! These little details make a big difference.

Almonds: Choosing Quality & Varieties
I prefer using Californian almonds for their consistent quality, but Kashmiri almonds are also amazing if you can find them. Look for almonds that are plump and have a light, even color.

Cashews: Whole vs. Broken – Does it Matter?
Honestly? Not really! Whole cashews look prettier, but broken pieces work just as well and are often more affordable. It all gets ground up anyway!

Pistachios: The Significance of Color
A vibrant green color in pistachios usually indicates freshness. Don’t worry too much if they’re not perfectly green, but avoid any that look dull or brownish.

Saffron: Identifying Authentic Saffron & Its Benefits
This is where it gets tricky. Real saffron is a deep reddish-orange color and has a slightly floral aroma. A quick test? Drop a few strands into warm water – they should release a golden-yellow color slowly. Avoid anything that turns water yellow immediately, as it’s likely a fake. Saffron isn’t just about flavor; it’s packed with antioxidants!

Cardamom: Green vs. Black Cardamom – Which to Use?
We’re using green cardamom for this recipe. It has a sweeter, more floral aroma. Black cardamom has a smoky flavor that’s wonderful in savory dishes, but not ideal here.

Fennel Seeds: Regional Variations & Flavor Profiles
Fennel seeds add a lovely subtle sweetness. You can find them whole or pre-ground, but whole seeds retain their flavor much longer.

Nutmeg: Freshly Grated vs. Pre-Ground
Freshly grated nutmeg has a much more potent aroma and flavor. If you can, grate it yourself! Otherwise, pre-ground is perfectly fine, just make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

First, heat a heavy-bottomed pan over medium heat. Add the almonds and dry roast them, stirring frequently, until they turn golden brown and wonderfully fragrant. This usually takes about 5-7 minutes. Transfer them to a bowl to cool completely.

Repeat this process with the cashews and then the pistachios, roasting each separately until golden and fragrant. Add them all to the same bowl to cool.

Now, add the cardamom pods to the pan and roast them for a minute or two until they become fragrant. Carefully remove the skins before adding the cardamom seeds to the cooling nut mixture.

Next, lightly roast the fennel seeds and black pepper for about 30-60 seconds until they become aromatic. Be careful not to burn them! Add these to the bowl as well.

Once the nut mixture is completely cool, add the saffron strands and nutmeg powder.

Time to grind! Add the entire mixture to a blender or spice grinder. Pulse a few times to coarsely grind the ingredients.

Now, add the sugar and blend again briefly. The goal is a fine powder, but don’t over-grind, or the nuts will release their oils and become pasty.

Finally, transfer your beautiful masala powder to an airtight container and let it cool completely before sealing.

Expert Tips

• Cooling is Key: Make sure everything is completely cool before grinding. Warm nuts will turn into a paste.
• Pulse, Don’t Puree: Use the pulse function on your blender to control the texture.
• Airtight Storage: This is crucial for preserving the flavor and aroma.

Variations

Want to make it your own? Here are a few ideas:

Vegan Masala Powder: Simply substitute the sugar with an equal amount of organic coconut sugar or another vegan-friendly sweetener.

Spice Level Adjustment: If you like a little heat, add a tiny pinch of cayenne pepper or a few more peppercorns.

Festival Adaptations (e.g., Diwali, Holi): During Diwali, my aunt adds a pinch of edible silver leaf (varak) for a festive touch!

Adjusting Sweetness Levels: Feel free to reduce the sugar if you prefer a less sweet masala powder. Start with ¼ cup and adjust to your taste.

Serving Suggestions

This masala powder is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• Masala Milk: Mix 2 tablespoons of powder with a glass of hot milk. It’s the perfect bedtime drink!
• Yogurt Boost: Sprinkle a teaspoon over a bowl of plain yogurt for a flavorful snack.
• Paneer Rub: Use it as a dry rub for paneer before grilling or frying.

Storage Instructions

Store your homemade masala powder in an airtight container in a cool, dark place. It will stay fresh for up to 3-4 months.

FAQs

Let’s answer some common questions!

What is this masala powder traditionally used for?
Traditionally, it’s used in warm milk for its calming and digestive properties, but it’s also used in various sweets and as a flavoring agent.

Can I use other nuts in this blend?
Absolutely! Walnuts or hazelnuts would be delicious additions.

How can I tell if my saffron is genuine?
As mentioned earlier, look for a deep reddish-orange color and a floral aroma. It should slowly release a golden-yellow color when steeped in warm water.

What’s the best way to grind the spices for optimal flavor?
Using a spice grinder or a high-powered blender with a pulse function is best. Avoid overheating the spices during grinding.

How long does homemade masala powder stay fresh?
Up to 3-4 months when stored properly in an airtight container.

Can I roast the spices in the oven instead of on the stovetop?
Yes, you can! Roast them at 350°F (175°C) for about 8-10 minutes, stirring halfway through. Just keep a close eye on them to prevent burning.

Enjoy making this special masala powder! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!