Golden Haldi Doodh (Turmeric Milk)
Golden haldi doodh warms milk with turmeric, black pepper, ginger, ghee, and jaggery for a gently spiced Indian turmeric milk.
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7 mintotal
Prep 2 min · Cook 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; simmer gently after adding turmeric so the milk stays smooth.
Method
In a saucepan, pour the milk and place it on medium-low heat.
Add the turmeric powder, crushed cardamom, grated ginger, and the black pepper.
Add the ghee (or coconut oil). Stir the milk continuously as it heats to ensure the turmeric mixes evenly without forming lumps.
Bring the milk to a gentle boil. Once it boils, lower the heat and let it simmer for 2-3 minutes. This allows the raw flavor of the turmeric to cook out.
2–3 min
Turn off the heat. If using jaggery, stir it in now so the milk doesn't curdle. If using honey, wait for the milk to cool slightly before adding.
Strain the hot milk directly into mugs to remove the ginger pieces and cardamom pods.
Serve warm.
How to tell it's done
A beautiful, vibrant golden-yellow drink that feels warm, slightly spicy from the ginger and pepper, and soothingly earthy.
Nutrition
Per serving, from 2 servings.
163kcal
Where the calories come from
- Protein7.8 g19%
- Carbohydrate12.7 g31%
- Fat9.1 g50%
- Sugars
- 12.4 g
- Saturated fat
- 5.2 g
- Fibre
- 0.3 g
- Sodium
- 105 mg
- Potassium
- 353 mg
- Calcium
- 278 mg
- Iron
- 0.9 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Black pepper and a little ghee round out turmeric’s earthy edge and make the milk taste fuller.
What to serve it with
Drink warm before bedtime, or serve on cold evenings when you want a gently spiced milk.
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