Turmeric milk or golden milk is one of the best immune-boosting recipes you would ever come across with. Turmeric has been used for thousands of years to treat a lot of problems. It may help fight infections by boosting the immune system and some cancers, reduce inflammation, and treat digestive problems.
Curcumin is the powerful antioxidant found in turmeric. Antioxidants fight free radicals and repair damaged cells caused in the body. To absorb curcumin better in the body I’ve added black pepper powder or crushed pepper in the drink.
Ayurvedic prescribed this turmeric milk recipe for centuries and the best time to have this golden milk is before bed, because of it’s soothing and relaxing effect as chamomile tea, for that extra deep night’s sleep.
Haldi milk is the best to drink on ways when you doing any rigorous workout or having injuries in the body for the best repair of wear and tear in the body. I make sure to consume “haldi ka dhoodh” or turmeric milk when I’m having body ache post-workout, especially on winter days.
Fresh turmeric root isn’t available for the whole season. It is only available in the market on winter days. So we store the turmeric root in the fridge by preparing its paste, which can be consumed and is good for more than two months.
How to Store Raw Turmeric
Want to know how to make this turmeric paste and store for longer. Here’s a trick, just crush or grate all the turmeric root you want to store.
Then in a pan add that grated turmeric and cook for a few minutes until sixty per cent of water is absorbed.
Tadaa!! Fresh turmeric paste is ready to use.
Can be stored in the fridge for more than two months and can be used in any recipe you want to create, be it dal, sabzi, golden or turmeric latte 😉 Let’s see how to make this age-old turmeric milk recipe.
How to make Turmeric Milk or Haldi wala Dhoodh
- Pour the milk in a pan or a small pot and put over the flame.
- Now add turmeric in the milk. Best way to add the turmeric is to add fresh raw turmeric or stored raw turmeric paste into the milk. Because fresh turmeric have the most anti-inflammatory properties into it. But you can also add the stored into the milk as well.
- Now add the black pepper powder, crushed ginger, cardamom and any sweetener of choice(sugar, coconut sugar, honey) into the drink and bring it to boil.
- After one boil sim the flame and let all the flavours absorb in the milk. Then Strain through the strainer and serve hot.
- Garnish with saffron strands if want to and enjoy the milk.
Liked the recipe. Hit the heart button. Check out other Indian immune-boosting recipes on Forkful of happiness 🙂 http://forkfulofhappiness.net/recipe/palak-khichdi/ http://forkfulofhappiness.net/amla-gooseberry-health-hacks/ http://forkfulofhappiness.net/recipe/clear-vegetable-soup-for-weightloss/