haldi doodh aka golden milk with ghee
South Asians and ABCDs will know that OG golden milk — most simply, warm milk whisked with a dash of turmeric and fresh pepper — was a concoction made by our mothers to fend off coughs, colds, or really any ailment. There was always haldi doodh, coming to the rescue. This is true of turmeric more broadly: to many Indians, the rhizome is a panacea, a staple, an everyday food-qua-medicine. My mother grew up in a household where turmeric was applied to open wounds (small ones) to hasten healing and mixed with cow’s milk as a common bedtime drink. Across India, turmeric is an essential ingredient — in food and in life. There’s even a whole pre-wedding ceremony in which the bride and groom apply turmeric paste to their skin for maximum glow and luck.
Turmeric appears as early as the Vedas. The plant has over 50 names, including Lakshmi, the goddess of prosperity. In some parts of India, turmeric pieces are worn as amulets to protect against evil; turmeric is the dye of Buddhist robes and children’s cloaks on religious holidays.
For me, turmeric is a staple ingredient and the foundation of my go-to afternoon pick-me-up: haldi doodh, or golden milk. In our opinion, it’s best with a dollop of ghee. Here’s how we make it:
Rich, Buttery Golden Milk
Add 1/2 cup water and 1 cup milk to a small saucepan. I use homemade cashew milk.
To saucepan, add 1 cinnamon stick, 1 star anise, 1 cardamom pod, 3 whole peppercorns, 1 one-inch slice of fresh ginger, and 1/4 tsp of turmeric.
Simmer and stir for ~5 minutes.
Pour and strain.
Top with a 1/2 tsp of ghee and a few strands of saffron!
