Haldi Ka Doodh

Haldi Ka Doodh, also known as "Golden Milk", translates to turmeric milk.^[1]

History of Turmeric

Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. In Southeast Asia turmeric is used not only as a principal spice but also as a component in religious ceremonies. Because of its brilliant yellow color, turmeric is also known as “Indian saffron" and is a staple ingredient in cultural Indian curry. Turmeric also is the active color ingredient in mustard and can therefore be found in American cuisine as well. Modern medicine has begun to recognize its importance, as indicated by the over 3000 publications dealing with turmeric that came out within the last 25 years.^[2]

Recipe for Golden Milk

Step 1: Turmeric Paste:

   1/4 cup of turmeric powder
   1/2 teaspoon of ground pepper
   1/2 cup of filtered water

1/3 cup of olive oil Directions:

Mix turmeric powder and water in a small a small sauce pan and mix well. Turn the heat to low medium and stir constantly until the mixture is a thick paste. This does not take long so don’t walk away from the pan. Once it is a paste add pepper and oil.

Let this mixture cool and then keep it in a small jar in the fridge. It keeps for one week in the fridge.

Step 2: Golden Milk

Ingredients:

   1 cup of coconut milk 
   1 teaspoon of coconut oil
   1/4 teaspoon or more of turmeric paste
   1/2 teaspoon cinnamon powder
   1/2 teaspoon ginger powder
   Dash of Himalayan sea salt
   Honey

Directions:

Combine all the ingredients, except honey in a saucepan. Turn the heat to medium. While heating make sure to stir constantly and do not allow the mixture to boil. Add honey to taste.

References