Punjab Haldi Doodh
Warm turmeric milk made by blooming Turmeric Powder in oil before simmering with Milk and Water. This entry does not yet include the black pepper or honey traditionally added to Punjabi haldi doodh.
People also search this as haldi dudh.
Ingredients
- Milk — 100 g (whole)
- Water — 2 cup (whole)
- Turmeric Powder — 3.6 g (ground)
- salt (optional) (whole)
Method
- Gather Water, Milk, Turmeric Powder, and oil.
- Warm the oil in a small saucepan over low flame.
- Add the Turmeric Powder to the warm oil and stir for 10-15 seconds to bloom it and mellow its raw bite.
- Pour in the Milk and Water, stirring to combine with the bloomed turmeric.
- Bring to a gentle simmer over medium flame, stirring occasionally so it does not catch at the bottom.
- Continue simmering until heated through and deep golden, about 8 minutes total.
- Remove from flame, add salt if desired, and pour into a cup to serve warm.
Common questions
- How many calories in one plate of Punjab Haldi Doodh?
- 28 kcal per plate.
- How much cooking time?
- 13 min — 5 min prep, 8 min cooking.