• Pakistani hot turmeric milk (haldi doodh) (China Squirrel)

The heady mix of warming spices (turmeric, cardamom, black pepper, ginger and clove) is comfort in a glass and and a traditional home remedy for a cold or sore throat.

Serves
2

Preparation

5min

Cooking

5min

Skill level

Easy
By
Average: 2.7 (25 votes)

Ingredients

  • ½ tsp ground turmeric
  • ½ tsp ground cardamom
  • 1 large pinch cloves
  • 1 large pinch ground black pepper
  • 1 large pinch ground ginger
  • 500 ml (2 cups milk)
  • honey, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine the spices in a heatproof bowl and stir well.

Bring the milk and honey to a simmer in a small saucepan.

Whisk some of the milk mixture slowly into the spices to form a paste, then add to the milk in the pan and heat again.

Pour into 2 mugs and serve.

 

Photography, styling and food preparation by china squirrel.

 

This recipe is part of our 10 ways with turmeric column. View previous 10 ways with… columns and recipes.

 

When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her website.