Recipe – Video

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Ingredients

• 1 inch fresh turmeric
• 1 inch ginger piece
• 2 cups milk (500ml)
• 8-10 cloves
• ¼ teaspoon black pepper corns
• a pinch nutmeg
• 1 tablespoon honey

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Crush or grate fresh turmeric and ginger.
2. Now in a pan add milk and let it simmer on medium flame till it gets a boil.
3. Add the crushed turmeric and ginger and let it simmer for another couple of minutes.
4. Meanwhile crush the black pepper corns and cloves to form into a coarse powder.
5. Add the same in the boiling milk and let it simmer for 2-3 minutes, so the taste of the spices and fresh ginger and turmeric infuses in the milk.
6. Now add a pinch of nutmeg powder and mix well.
7. Lastly switch off the flame and add honey.
8. Sieve the hot haldi doodh and serve immediately.

Recipe Notes

• You can replace fresh turmeric with organic turmeric powder.
• You can use dried ginger instead of fresh.
• Can use any vegan milk for this recipe, like coconut or soy milk.

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