Turmeric saffron milk is a winter drink soothing the body and perfect anti-inflammatory booster to keep away from winter odds. Turmeric rhizome or roots an ayurvedic ingredient which has many culinary uses. The deskinned rhizomes can be used directly in gravies, soups, drinks. Saffron or kesar is also rich in some vital vitamins which are essential for optimum health. It is reported to have a beneficial effect on memory loss, stomach ailments, stimulant tonic and relieves cold and infections and a very good replacement for synthetic food additives.
This is a healthy recipe of using both turmeric and saffron the wonder ingredients to keep the body warm and resistant to infections. Turmeric saffron milk can be served in the mornings or just before going to bed. Do check the other recipe using turmeric rhizome that is carrot turmeric soup. Here is the recipe
Preparation time: 5 mins
Cooking time: 8-10 mins
Serves: 2 nos
Turmeric rhizome grated (deskinned)- 1 tsp heaped
Saffron or kesar strands -12-15 nos.
Ginger grated – ½ tsp
Black pepper powder – 2 tsp
Milk- 2 cups (≈ 400 ml)
Water – ½ cup
Honey as per taste
- Heat a sauce pan, add water, grated turmeric, grated ginger, black pepper powder and cook for 2 minutes.
- Next add saffron strands, milk and boil for 3-4 minutes (until the entire milk turns yellow).
- Switch off the flame, now add honey and vigorously mix everything. Strain the milk and serve hot healthy turmeric saffron milk.
Do not add more turmeric than required, this might turn bitter.
I don’t prefer heating honey, so added to hot milk and mixed it.
This drink can be made richer by adding almond powder.
Black pepper powder can be adjusted as per taste.