Madras Masala Paal

Hello friends hope you all are doing good. Today am here with yet another amazing recipe. If you have been to sarvana bhavan you would have tasted this drink. Thick milk with hint of spices and lots of nuts. What makes this drink special is the blend of spices that go into this milk.

My daughter some how never liked plain milk but give her this and the glass is sure to come empty. So here’s the recipe hope you all give it a try.



1/2 litre full cream milk

5 tbsp sugar

1/2 tsp fennel seeds

1/2 tsp cardamom powder

1 inch cinnamon stick

8 almonds soaked and grounded into fine paste

8 cashew soaked and grounded into fine paste

1 tbsp melon seeds/pital seeds

1 tsp saffron strands

Few chopped nuts and saffron strands for garnishing


Boil milk add all spices and reduce the milk.

Next add in almond paste, cashew paste and melon seeds and boil for some time.

Add sugar and kesar strands. Boil it for some time and then switch off the gas.

Serve in short glasses and garnish with almond silvers and kesar strands.



If your kids are too small add powdered nuts and serve.

Tri-Coloured Mango Jelly.

Do you like jellies? If yes you will love this.This is a 3 desi layered jelly. The bottom most layer is our very own “kacche aam ka panna” second layer is “sweet coconut jelly” and third layer is “ripe mango jelly”. The recipe is partly adopted from “My Thai Kitchen”. This is my second trial and the first trial was super duper hit within my friend circle. The flavors are just amazing. You all are gonna love it.



  • Ingredients for base layer that is Aam panna:-
  • 200 gm boiled and pureed raw mang
  • 100 gm sugar(or according to taste)
  • A pinch of edible green color
  • 1/4 tsp of roasted Cumin and pepper powder
  • 1 pinch of salt
  • 2 tsp agar agar
  • 1 Cup water
  • Ingredients for Coconut Jelly:-
  • 2/3 cup Water
  • 1 tsp agar agar powder
  • 4 tbsp sugar(or more according to your taste)
  • 1 pinch salt
  • 2/3 cup fresh coconut milk
  • Ingredients for Ripe mango jelly
  • 200 gm mango cubes
  • 1/2 cup orange juice
  • 1 Cup water
  • 2 tsp agar agar
  • 1/3 cup sugar
  • 2 tbsp lime juice


  1. Method for Aam panna jelly First we will blend our pureed mango with roasted Cumin and pepper powder. Now add in sugar color and salt mix it properly.
  2. Now in another container heat 1 cup water combine agar agar powder. Mix it. Let this come to a boil till agar agar dissolves properly. Pour this mixture over aam ka panna and mix it properly
  3. Again heat it for some time. Pour this mixture in a short glass and place it in refrigerator.
  4. Method for Coconut jelly In a small container heat and combine water and agar agar powder till it dissolves properly. Add sugar salt and stir till combined.
  5. Add coconut milk stir in and remove it from heat and pour the hot mix over aam panna mixture.
  6. Method for Ripe Mango jelly Puree the mangoes with orange juice and keep it aside In a container boil water and agar agar till properly combined.
  7. Mix till there are no traces of agar agar. Add sugar and mango puree and whisk till smooth. Adjust sugar and add lime juice. Now pour this hot mixture over the coconut jelly.
  8. Let it set in fridge for 1 hour and serve chilled .