TURMERIC MILK / HALDI DOODH

 

TURMERIC MILK/ HALDI DOODH

 

 

I thought I would write and share my recipe for Haldi milk as haldi, (Turmeric) is now becoming a must have spice.  I have grown up with this golden yellow sunshine that has healing anti inflamatory properties and in our home, we use it almost everyday in one form or another.  The most comforting way to use haldi is to add it to warm milk and sip it slowly. In our homes haldi pretty much figures as a cure to most ailments:

coughing away – use haldi milk

had a fall or injury – use haldi milk

cold and tired – use haldi milk

can’t sleep – drink haldi milk

want to have beautiful skin – use a haldi mask

The best form of haldi to use is the turmeric root, freshly dug up.  If that is not easily available, then the dried powdered version is also good but just ensure it is purchased from a reputable grocer whose produce you can trust.  As with all spices, don’t go overboard as haldi can have a slightly bitter taste and be careful of the yellow, difficult stains that this humble spice can create.

I hope that you will make up my version of haldi doodh and use it to bring comfort to you and your loved ones.

2 cups almond milk

1 teaspoon turmeric powder

1/4 teaspoon  dried ginger powder

pinch cinnamon powder

few strands saffron

1 teaspoon honey

Combine all the above ingredients in a saucepan except honey. Simmer on a low heat stirring well and the milk is heated through. Turn the heat off and serve hot. Enjoy haldi dudh.