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Masala doodh
(Hot saffron-flavored milk with pistachios)


Ever since rla Prabhupda was invited to Moscow by a prominent Russian Sanskrit scholar in 1971, Ka consciousness has spread rapidly in the Soviet Union despite heavy government persecution. Even though there is the constant danger of being detected, the Russian devotees are enthusiastic and determined preachers, and they regularly cook sumptuous feasts for invited guests.
From the industrial city of Sverdlovsk, in the Ural Mountains, a devotee reported that Russians are very fond of this recipe for masala doodh.

Preparation and cooking time: 10 min
5 cups (1.2 l) milk
10 saffron strands or 1/4 teaspoon powdered saffron
4 cloves
1/2 teaspoon ground cinnamon
3 tablespoon honey or 4 tablespoon sugar
1 tablespoon finely ground pistachio nuts

Bring the milk, saffron, cloves, and cinnamon to boil in a saucepan. Adjust the heat so that the milk maintains a rolling boil for 5 minutes. Then remove from the heat, stir in the honey, and discard the cloves. Sprinkle the ground pistachio nuts over the top. Serve steaming hot.