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Haldi doodh, popularly known as golden milk, is a treasured remedy in Indian households. This comforting drink combines the powerful anti-inflammatory and antioxidant properties of turmeric with the soothing qualities of milk, making it a go-to solution for colds, sore throats, and boosting immunity.
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However, despite its simplicity, many people make mistakes while preparing it, which can compromise its health benefits and flavour. From using turmeric improperly to skipping essential ingredients like black pepper, small errors can make a big difference. In this article, we will explore the common blunders people make when preparing haldi doodh and how to avoid them for a perfect cup every time.
Use Turmeric In the Right Way
Turmeric is the star ingredient in haldi doodh, but how you use it matters. Many people simply add raw turmeric powder to milk without any preparation. This reduces the bioavailability of curcumin, the active compound in turmeric responsible for its health benefits. To get the most out of turmeric, gently roast it in a dry pan or use freshly grated turmeric root. Cooking turmeric slightly helps release its full potential, enhancing its absorption and effectiveness in your body.
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Skipping The Black Pepper
One of the most common mistakes is skipping black pepper. Black pepper contains piperine, a compound that enhances the absorption of curcumin by up to 2,000%. Without it, your body may not fully benefit from turmeric’s properties. Always add a pinch of freshly ground black pepper to your haldi doodh. It not only boosts curcumin absorption but also adds a subtle, warming flavour that complements the drink.
Use Of Milk
The choice of milk plays a crucial role in the texture and flavour of haldi doodh. Some people use low-fat milk or dairy alternatives that don’t complement the drink’s richness. While plant-based milk like almond, coconut, or oat milk can be used, ensure they are unsweetened and have a creamy consistency. Full-fat dairy milk is traditionally preferred, as it adds a luxurious texture and helps carry the fat-soluble compounds in turmeric.
Overheating
Overheating haldi doodh can diminish the nutrients in turmeric and milk. High temperatures can destroy the beneficial compounds in turmeric and alter the taste of milk, making it less appealing. Always heat your milk gently on low to medium heat, stirring frequently. This ensures even mixing of the ingredients without losing their goodness.
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Don’t Use Excess Turmeric
Adding too much turmeric in the hope of maximising its benefits is a common mistake. Excess turmeric can make the drink bitter and difficult to consume. Typically, ¼ to ½ teaspoon of turmeric powder per cup of milk is sufficient. If using fresh turmeric, a small piece (about an inch) is enough. Start with smaller amounts and adjust based on your taste preferences.
Sweetener
While sweetening haldi doodh is optional, many people choose to add sugar, which defeats the purpose of a healthy beverage. Instead, opt for natural sweeteners like honey, jaggery, or maple syrup in moderation. These alternatives not only enhance the flavour but also complement the drink’s health benefits.
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Ignoring The Spices
Haldi doodh is more than just turmeric and milk; its full potential lies in the blend of spices. Ignoring spices like cinnamon, cardamom, or ginger can make the drink less flavourful and less effective. Cinnamon adds warmth and helps regulate blood sugar, cardamom aids digestion, and ginger boosts anti-inflammatory properties. A well-balanced mix of these spices can elevate your haldi doodh to a delicious and health-packed drink.
