In a pan add almonds, cashew nuts, pistachios and dry roast until the nuts become crispy (if you are using roasted nuts, skip this step). Allow the nuts to cool completely.

In a dry blender add the roasted nuts, cardamom seeds (crush the cardamoms and take out seeds), nutmeg powder (grate the nutmeg using a cheese grater), sugar and grind it to a fine powder (avoid over-grinding the nuts, it tends to release oil and makes the powder sticky).

Store in an airtight container and keep in the refrigerator. For a smooth texture, pass the masala milk powder in a sifter after grinding. For serving: Add 2 tbsp of masala milk powder to a cup of hot milk and stir well. Serve the milk warm.