A staple in restaurants throughout southern India, masala paal is a milk-based beverage that is sweetened with sugar and garnished with almonds and pistachios. We learned how to whip up a homemade version when cookbook author Raghavan Iyer stopped by our test kitchen and taught us this recipe. It first appeared as part of the digital edition of our August/September 2014 special India issue.
- 8 cups whole milk
- 1⁄4 cup blanched almonds
- 1⁄4 cup raw pistachios
- 1⁄3 cup sugar
- Bring milk to a boil in a 4-qt. nonstick saucepan. Reduce heat to medium; cook, stirring occasionally and scraping the insides of the pan to release browned milk solids, until the milk is reduced by half, 25–30 minutes. Meanwhile, purée almonds and pistachios in a small food processor until coarsely ground. Once milk is reduced, stir in nut mixture and sugar. Serve warm.