• Amita Garg

Kadhai doodh-


Kadhai doodh is something we have seen since our childhood, a North Indian essential, boiled in a large shallow iron kadhai,served hot in kullad [earthen glass] with topping of malai. It has a special taste and flavor.

it’s served hot in earthen pots, but during summer, you can consume it chilled as well and it is always lip smacking, whether hot and chilled.The beauty of this dish is in its simplicity. You can use any type or amount of dry fruit and spices. I am sure, this dish brings you back to childhood memories. I have given it a twist by adding turmeric or haldi and nutmeg powder for its medicinal properties.This drink is very beneficial for cold and cough. Ingredients- Milk - 1 liter Saffron- few strands Cardamom powder- 1½ teaspoon Dry fruits- (pistachio, almonds, cashew nut ]- 2 tb. sp Sugar/- 2 tb Sp. or to taste Turmeric or Haldi root grated - one inch Nutmeg powder- 1/4 tsp.

Method:

1. Blanch dry fruits and fine chop them. 2. Boil milk in a heavy bottomed pan and let it simmer for fifteen minutes starring continuously. 3. Put saffron, cardamom powder and chopped dry fruit in the milk. 4. A layer of malai will be formed on top of milk. Soon milk will start getting thick 5. Add sugar and remove from flame. 6. Serve it hot topped topped with malai and dry fruits.

Step by Step recipe of Kadhai Doodh-

Boil milk in a heavy bottomed pan and let it simmer for fifteen minutes starring continuously.











Put saffron, cardamom powder and chopped dry fruit in the milk.









A layer of malai will be formed on top of milk. Soon milk will start getting thick. Add sugar and remove from flame. Serve it hot topped topped with malai and dry fruits.

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