Sweet Masala Recipes | Easy Indian Desserts & Chai-Inspired Treats
Elevate your breakfasts, desserts, and chai with Moji Masala® Sweet Masala — a warm blend of cardamom, cinnamon, and nutmeg that makes every dish a cozy, aromatic treat.
Sweet Masala Recipes
JD Walsh
5
30 minutes
60 minutes
Indian
Sweet Masala
Elevate everyday cooking with moji masala® Sweet Masala, a versatile blend made for chai, breakfast dishes, baked treats, and savory meals. With warming cinnamon, cardamom, nutmeg, ginger, and cloves, it adds rich, aromatic flavor to pancakes, muffins, roasted vegetables, and curries alike. Whether you’re brewing chai or adding Indian-inspired warmth to dinner, Sweet Masala makes every dish easy and delicious.
Use moji masala® Sweet Masala packet and recipes and discover moji masala® Sweet Masala, a warm blend of cinnamon, cardamom, nutmeg, ginger, and cloves that adds aromatic depth to drinks, bakes, and everyday cooking.
Recipes below: Sweet Masala Chai, Sweet Masala Banana Bread, Sweet Masala Chocolate Covered Strawberries, Sweet Masala Pumpkin Pie, and Sweet Masala Oatmeal.
Ingredients
blank
- Baked goods: 1 tbsp per cup of flour
- Oatmeal/pancakes: 1 tsp per 1/3 dry cup
- Egg batter: ¼ tsp per egg
- Chai: 1 tbsp per 4 cups liquid
blank
- 1/2 cup dark melting chocolate
- 2 tablespoons moji masala® Sweet Masala
- 12 medium strawberries
blank
- 2 cups water
- 4 high-quality black tea bags
1 tablespoon moji masala® Sweet Masala
- 2 cups oat or whole milk
- 2 tsp sugar (optional)
blank
- 1 15-oz can pumpkin puree
- 1 14-oz can sweetened condensed milk
- 2 large eggs
1 tablespoon moji masala Sweet Masala (use up 2 tablespoons for a deeper, earthier flavor)
- ½ teaspoon salt
- 1 par-baked pie crust
blank
- ½ cup of butter, softened
1 tablespoon moji masala® Sweet Masala
- 1/4 cup sugar (optional)
- 2 eggs, beaten
- 4 ripe bananas, crushed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
blank
- 1 tablespoon ghee or high-heat neutral oil
2 teaspoons moji masala® Sweet Masala
- ¼ cup almond, oat or whole cow’s milk
- 1 teaspoon vanilla
- ½ cup quick oatmeal
- ¾ cup boiling water
- 1 teaspoon agave (optional)
Directions
blank
Melt chocolate in a double boiler or in a pyrex bowl over a pot of boiling water
Dry-roast Sweet Masala over medium heat for 10-15 seconds; remove from heat
When chocolate is completely melted, fold in the spices until well-blended; Transfer the chocolate to a narrow glass
Prepare a plate or small tray with parchment paper; use stem to dip each strawberry and place on paper
Transfer to fridge for about an hour until chocolate firms and enjoy!
blank
Boil the water and steep the tea bags for 10 minutes with the lid on.
In a separate pot, toast the Sweet Masala on medium-high heat for 15- 20 seconds, until you smell the spices open up. Stir the spices so they do not burn.
Add the milk to the spices and stir continuously. Bring to a boil to the point it's almost overflowing then simmer on low for 10 minutes.
Combine the steeped tea (bags discarded) and sweet masala milk in one pot, then add sugar. Boil it over twice (again, until it's about to overflow) then turn heat to low. Simmer for 5 minutes. Strain and serve immediately.
blank
Preheat oven to 375 degrees
Combine all ingredients with an immersion blender or in a traditional blender or food processor until well-combined.
Pour the filling into the par-baked crust and bake until the center is set but still slightly giggly, about 45 minutes. Cool and enjoy!
blank
Preheat oven to 350 degrees. Grease a loaf pan.
Cream together butter and sweet masala and sugar (optional).
Add eggs and bananas and combine well.
Sift or mix flour, baking soda and salt. Add to mixture and mix until just combined.
Pour into loaf pan and bake for 55 minutes or until center is cooked
blank
Place a medium size pot on medium-high heat and add oil.
Add moji masala® Sweet Masala to hot oil and stir for about 15 seconds.
Add milk and vanilla and bring to a boil. Turn Heat to medium-low.
Add the oatmeal and stir until liquid is fully absorbed.
Add the boiling water, stir well and cover. Cook for ten minutes until water is well absorbed and oats are appropriate texture.
Have a question or cooking tip?
Leave a comment