Haldi Doodh Recipe – a Time Immemorial Magic Potion - Zizira

Haldi Doodh Recipe – a Time Immemorial Magic Potion

August 09, 2018

Haldi Doodh Recipe – a Time Immemorial Magic Potion

Turmeric is one of the most versatile spices that is in use today. Whether it is used in cooking, cosmetic homemade face pack or even as an insecticide (turmeric mixed with chilli powder) to ward off ants. We can relate to the use of turmeric from our childhood days as an antiseptic application to our cuts and bruises. Sometimes to treat burns we have seen our mothers mix turmeric with a little honey and applied to the affected area. No wonder this miracle spice is gaining popularity in the west too. 

 ‘Curcumin’ is the chemical compound in turmeric that gives it its yellow pigmentation and has all the medicinal properties. Turmeric with the highest curcumin content is found in the Jaintia Hills of Meghalaya, which is between 6% to 7%. Famously known as ‘Lakadong turmeric’. 

Let’explore Lakadong Ker Haldi Doodh from Meghalaya 

Since ancient times turmeric has been added to milk and consumed for many reasons. In Ayurvedic medicine, turmeric is considered to be beneficial for our health and helps our body fight various health conditions.  

Turmeric is a source of dietary fibre, vitamin A, vitamin C, vitamin B6, niacin, manganese, iron, potassium, magnesium, omega 3 fatty acids, omega 6 fatty acids and phytosterols. It is best known for its natural anti-inflammatory, antibacterial, antiviral, antiseptic, anti-oxidant, anti-biotic and digestive properties to name a few. 

Lakadong Ker

A glimpse of history on “Haldi doodh 

The human body does not absorb curcumin easily, a fact that is known today. To get the full benefit of curcumin, golden milk needs a medium to be absorbed into the body. The early practitioners of Ayurveda must have mixed turmeric with water and got certain results. They then mixed turmeric with milk and got better results. Milk in itself is a healthy and nourishing drink. And then discovered that the fat content in milk helped in better absorption of turmeric’s medicinal properties. So, they added ‘desi ghee’ (clarified butter) and got the best results. Thus, was formed the original recipe for ‘Golden Milk’, a drink still made by our grannies and mummies as a remedy for almost all possible ailments. In most Indian homes, ghee (clarified butter) is still added to turmeric milk, although there are other alternatives today. Almond oil high in vitamin E and monounsaturated fatty acids can also be used. Another alternative is olive oil. Rich in vitamin E, vitamin K, and monounsaturated fatty acids, olive oil is recognized as one of the healthiest edible oils. Piperine a compound found in pepper (black, white, long) also enhances the absorption of curcumin in the body. It heightens or enhances the viability and power of curcumin present in turmeric. Piperine facilitates the absorption of antibiotics by the body and also induces anti-inflammatory action. 

Creation of Lakadong Ker  

In today’s kitchens, we can find most if not all ingredients to whip up a warm and delicious cup of golden milk. Our innovative minds can come up with a variety of recipes to tingle the taste buds. We understand the rush of our busy lives and it does get overwhelming to most of us. Zizira’s Lakadong Ker has been handcrafted keeping in mind our ever-changing lifestyles and daily schedules. The convenience of a health blend readily available in a jar and the accessibility to Lakadong turmeric’s high curcumin is now much easier than ever before. We have revealed each ingredient that goes into the recipe of Lakadong Ker – Golden Milk and its benefits in brief. Although we have reinvented the original turmeric milk with our own spice infusion we believe in the health properties of each ingredient.  

Lakadong Ker Ingredients

A closer look into the ingredients of Lakadong Ker 

Turmeric- Used in Ayurvedic medicine and traditional Chinese medicine for thousands of years, for its many health benefits. Its powerful ability to fight inflammation which many believe to be the root of diseases. Used for a variety of internal disorders, such as indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores. 

 Ing makhir (local medicinal ginger) Zingiber Rubens- Gingerol is the main bio-active compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects. Used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. 

 Cinnamon- Used as an ingredient throughout history, dating back as far as Ancient Egypt. It is loaded with powerful antioxidants, such as polyphenols. It helps the body fight infections and repair tissue damage. 

 Long pepper- Used since ancient India in combination with other herbs in Ayurvedic medicine. Helps to improve appetite and digestion, as well as treat stomach ache, heartburn, indigestion, intestinal gas. 

 Black pepper- Full of antioxidants that fight molecules that have the potential to damage the cells of the body and lead to diseases such as cancer. The active ingredient Piperine, a compound that helps in the absorption of curcumin found in turmeric. 

 Black cardamom- Rich in antioxidants that help promote smooth and shiny skin. Benefits include its ability to improve gastrointestinal health, protect the respiratory system, boost the immune system. 

How to Use Meghalaya’s Haldi Doodh: 

 Originally Golden milk is consumed with milk (warm or cold) added with a little sweetener. However, you can try out many variations. It can be consumed with dairy milk, vegan milk (soy, coconut, almond) or water. 

 Preperation: 

1)Warm the milk 

2)Add one level teaspoon of Lakadong Ker into a cup 

3)Pour warm milk in cup and stir 

4) Goes best with Zizira Pure Wildflower Honey or Zizira Sweet Orange Blossom Honey 

You can also try out our Lakadong Ker Latte recipe. 

Ingredients: 

¾ cup milk 

¼ cup water 

1 level tea spoon Lakadong Ker 

1 tea spoon instant coffee (filter coffee can also be used) 

1 table spoon Zizira Sweet Orange Blossom Honey 

1 pinch cinnamon powder 

Directions: 

Heat the milk in a pan along with 1 teaspoon Lakadong Ker. Remove from heat before it starts to boil. With a small whisk beat the liquid till it starts foaming. Heat the water in another pan along with the coffee till coffee dissolves (if using filter coffee, strain the coffee after heating). First pour the hot coffee in a serving cup then add the honey. Pour the Golden milk over the coffee and stir, sprinkle some cinnamon powder and enjoy. 

The most important part of having a cup of Lakadong Ker Golden milk is to sit back and relax for a few minutes, savouring its comforting flavour and exotic aroma!

Golden Milk from Meghalaya




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