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The COVID pandemic brought with its myriads of homemade natural remedies that proved beneficial in boosting immunity levels. From Kadha to homemade medicinal spice blends, the number of COVID remedies is endless. One of these popular home remedies is haldi doodh. The age-old remedy has proven to cure numerous ailments. The golden turmeric milk was found in every Indian household for various reasons. The anti-inflammatory and anti-oxidant properties of the drink were a hit during the pandemic.
I remember my grandmother adding a teaspoon of turmeric powder to a glass of milk and serving it to us cousins post-dinner during winters. The golden drink sweetened with a dollop of jaggery was absolute bliss to indulge in the chilly winter nights. My mother used the same ritual to serve the drink after dinner during winters. However, I recently came across an article that claimed the prevalent methods of making haldi doodh wrong. Here’s what I learned.
Arguably, adding a pinch of turmeric powder to a glass of warm milk along with sweeteners, if needed, is the common practice in most households. However, the question here is whether or not it’s the right way to have haldi doodh? Numerous health reports say something else. The ideal way to make haldi doodh is to add a teaspoon of ghee to a pan and cook the ingredients before adding the milk. Add a teaspoon of ghee to a pan, add turmeric powder, nutmeg, black pepper powder and a sweetener of your choice. Cook the ingredients for a few minutes and add warm milk to it. Boil the milk for a few minutes, cool it slightly and slurp it down.
Making haldi doodh helps amalgamate the necessary nutritional properties and eliminate the drink's raw smell and taste. In addition, the anti-inflammatory and anti-carcinogenic properties of the ingredients are enough to amp up your immunity levels.
I hope you use this technique to make haldi doodh the next time, and voila!
