Gujarati Ayurvedic Ukala
Gujarati Ukala is a warm spiced milk with dry ginger, black pepper, cinnamon, and cardamom simmered into a creamy winter drink.
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12 mintotal
Prep 2 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes a short simmer so the milk picks up the dry ginger, pepper, cinnamon, and cardamom.
Method
In a heavy-bottomed saucepan, combine the milk and water.
Place the pan on medium heat and bring the milk mixture to a gentle boil.
Add the sugar, dry ginger powder, black pepper powder, cinnamon powder, and cardamom powder.
Lower the heat and let the milk simmer gently for 5 to 7 minutes, stirring occasionally so it doesn't spill over or stick to the bottom.
5–7 min
The Ukala is ready when it slightly thickens and takes on a beautiful spiced aroma and creamy color.
Pour directly into mugs and serve hot.
How to tell it's done
The milk should be lightly thickened and speckled with spices, with ginger and pepper warming the finish without tasting harsh.
Nutrition
Per serving, from 2 servings.
200kcal
Where the calories come from
- Protein7.8 g15%
- Carbohydrate25 g49%
- Fat8 g36%
- Sugars
- 24.8 g
- Saturated fat
- 4.6 g
- Fibre
- 0.4 g
- Sodium
- 106 mg
- Potassium
- 333 mg
- Calcium
- 288 mg
- Iron
- 0.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Adding a little water before heating helps protect the milk from scorching while the spices simmer.
What to serve it with
Best enjoyed warm right before bedtime during cold winter nights as a comforting spiced milk drink.
Common mistakes
- The milk catches and tastes scorched.
- Heavy pan, low heat, and stir now and then — the spice powders sink and burn on the base long before the milk itself is in trouble.
Substitutions
- Whole milk gives the body this drink wants, but it works with any full-fat milk. Jaggery replaces the sugar for a deeper flavour — stir it in off the heat, as it can curdle milk at a boil. Fresh grated ginger is not a substitute for dry: the two taste quite different, and ukala is built on the dried one.
Storing and reheating
Made fresh in ten minutes, so there is little point storing it. It keeps a day in the fridge and reheats gently. Mixing the four spice powders in a jar ahead turns the drink into a one-spoon job.
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