Tuesday, May 26, 2015

Turmeric Milk - Truly A Golden Beverage

Much has been said about the benefits of drinking turmeric milk - or 'Golden Milk' as it is fondly called by the Orientals. It has been advocated by several schools of native medicine, including Ayurveda. A simple Web search on 'turmeric milk' will tell you about benefits ranging from decongestion to weight loss, so I am not going to delve into that much in this post.

Instead, I want to share with you an authentic method of preparing it, which I zeroed in on after trying several recipes advised by Ayurvedic doctors, and found in many books.

1. Take an inch-long stick of turmeric. Remember that turmeric powder is never as effective as crushed turmeric sticks, because the chances of contamination in the powder are high, plus its efficacy is also bound to reduce during the heat-generating grinding process. So, take a stick of turmeric (the variety used in cooking; varali manjal in Thamizh) and crush it coarsely using a mortar and pestle.

2. Crush a few peppercorns too. The white variety is better.

3. Mix a cup of water with a cup of milk, add the crushed turmeric and pepper and bring to a boil.

4. Simmer for 20 minutes. By this time, the milk will reduce to a cup. This is the reason why I suggest you begin with a mixture of milk and water; else you will end up with a very thick, kheer-like drink that won't be as soothing.

5. Remove from the stove, filter, add a spoonful of honey or palm sugar, and enjoy the drink warm.

6. If you are taking this to relieve a sore throat, add 1/2 teaspoon of ghee to the hot turmeric milk before drinking it. The ghee will melt and coat your throat, relieving you of cough as well.

Note: The most important part is to sit and relax with this cuppa for a few minutes, relishing its soothing flavour and rustic aroma! This will enhance the feel-good factor.
 

3 comments:

rajanikanth v said...

good one, keep it coming.

R2D2 said...

This was common in some parts of india in the 50's and 60's
(1) these days we have 0%, 1%, 2% etc milk. What is the recommendation or is there no difference?
(2) Does sugar or honey make any difference to the concotion other than taste.
(3) Thanks!

Janani said...

1. Generally, lower the fat content, the better. So, go for a low fat content milk. If it is possible to get pure cow's milk (desi cow milk is available in many organic shops these days) then that is better than the commercial packet milk we get, because pure cow's milk is said to be fresher, more nutritious and also healing compared to commercially packed milks.

2. White sugar is a big no-no; it will do more harm and no good to you. However, both palm sugar and honey have their own therapeutic effects. Both are said to be good for metabolism, colds, etc., so it is good to have them in your turmeric milk.