Ingredients Regular Milk - 2 Cups (I used 2% reduced fat milk) Sugar - 2 Tbsp (Replace with Jaggery too) Condensed Milk - 2 Tbsp or more (I used Fat free condensed milk) Cloves - 2 Number Cinnamon - 1/2 Inch Cardamom - 3 Numbers (You can reduce if you dislike the flavor) Almonds - 6 Numbers Pistachios - 6 Numbers Saffron/Kungumapoo/Turmeric Powder - Few Chopped Nuts (Pista,Almonds)

Method Make the ingredients ready (Pic 1). Soak Almonds/badam and Pista in hot water for 15 mins. After that peel of the skin/blanch the almonds/badam. Grind badam and pista in a mixer to a paste. You can add the same soaked water to grind. Soak saffron in a tsp of warm milk. Dry roast the cardamom, discard skin and powder it with a tbsp of sugar from the above said quantity. Bring the milk to boil. When starts foaming add cinnamon and cloves. Boil in medium flame till it reduces in volume and the aroma of spices are well mixed with the milk (about 5 minutes). Now take out cinnamon and cloves and discard them. Now add the ground paste (Pic 2) and continue boiling in medium flame. Add the saffron milk, condensed milk, sugar and allow it to boil for another couple of minutes. Add cardamom powder mixed with sugar (Pic 3) before removing it from flame. Adjust sugar at this time to suit your taste buds. Finally add the chopped nuts (Pic 4). Garnish with chopped nuts (optional) before you serve n serve hot :-) Note: Don't skip the condensed milk, it gives divine taste to masala paal. Discard the cloves and cinnamon after certain stage without fail, it gives bitter taste when proceeded till end. Another version i follow is adding sara paruppu and other nuts without cloves and cinnamon, i will come up with that version if i get that paruppu again.