Masala Doodh for Kojagiri Purnima

Masala Doodh for Kojagiri Purnima

Sharad Purnima or Kojagiri Purnima holds a great significance in Hinduism.’Kojagiri Purnima’ is a harvest festival celebrated on the full moon day of the Hindu lunar month Ashwin. It marks the end of monsoon.One of the most celebrated.

My memories with Masala Doodh for Kojagiri Purnima

One of the most celebrated Purnima, it marks the end of monsoon.I have many childhood memories for Kojagiti Purnima.In our house, eldest child is honored by parents and my mother will do aukshan(aarti) for me with new white clothes.My sisters are always jealous of me as I will get my aarti and clothes first.We liked that Kesar dudh with lots of dry fruits sprinkled on it.All family members will sit together in the moonlight on the terrace and drink this hot Masala Dudh.

It even marks great importance for my family, as our Swamiji, ‘Shri Vidyanand Maharaj, Pune’, has Birthday today.We celebrate this day in Ashram with Swamiji and get blessed with his spiritual energies.

It is believed that we have to be awake till 12 in the night and blessed ourselves with the medicinal light of the moon.

Also, Goddess Lakshmi goes around from place to place asking “Kojagrati?” meaning “Who is awake?”. So the name is Kojagiri Pournima.

There is a tradition of preparing Masala Dudh/Kesar Dudh/kheer on Sharad Purnima. The Masala Dudh is kept under the moonlight throughout the night so that the elixir showered from the moon is absorbed by the milk.

Now I am following the same tradition in my house.I honor my eldest child and younger one, both, by Aarti.I give white new clothes to them and make healthiest masala doodh with dry fruits powder.

If you are making this masala milk for toddlers, grind almonds and pistachios to a fine powder. Also, take out the saffron strands before serving the milk.masala doodh


masala doodh

How to Make Masala Doodh for Kojagiri Purnima

Masala Doodh for Kojagiri Pournima

Masala Doodh for Kojagiri Pournima


  • 1 litre whole milk
  • 10-15 almonds
  • 10-15 pistachios
  • Pinch of nutmeg powder
  • Half tsp cardamom powder
  • Pinch of saffron strands
  • Sugar to taste (approx. 3 tbsp)


  • Boil half cup water and soak almonds in it for 5-10 minutes.
  • Peal almonds and pistachios, and coarsely grind or roughly chop them.
  • Bring milk to a boil and then allow it to simmer on slow flame till it becomes 3/4th of the original quantity.Keep stirring in between to ensure that milk doesn't spill over or stick to bottom.
  • Add sugar and continue to simmer the milk till it reduces some more.You should see little thickness in milk now.
  • When the milk reduces to almost half, add saffron strands and mix well.
  • Add cardamom and nutmeg powder, and mix well.
  • Add chopped almonds and pistachios, and mix well.
  • Allow the milk to simmer till it reduces to half the original quantity and then turn off heat.

masala doodh

One more festival recipe from milk we often make, Panchamrit

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