हळदीचं दूध · Drinks & warmers
Haldi Doodh
The original golden milk — one pan, ten minutes, real Lakadong depth.
Long before golden milk had a hashtag, Maharashtrian mothers ended winter days with haldi stirred into hot milk. With Lakadong's lab-tested 6.5–8.5% curcumin, half a teaspoon carries real colour, aroma and warmth into the cup.
- Prep
- 2 min
- Cook
- 8 min
- Makes
- 2 cups
Method
Warm the milk in a heavy pan over medium heat until it just begins to steam.
Whisk in the turmeric, sunth, pepper and cardamom. The pepper is not decoration — piperine helps the body take up curcumin.
Simmer gently for 4–5 minutes, stirring so nothing catches. The milk should turn a deep marigold, not pale yellow — that is the Lakadong difference.
Take the pan off the heat, let it rest a minute, then stir in the jaggery powder until it melts.
Pour through a small strainer into cups and drink warm.
आजीचा सल्ला · the kitchen's tip
Add jaggery off the boil — very hot milk plus jaggery can split, and a minute's patience keeps it silky. And start with half a teaspoon of Lakadong: it is a strongly aromatic haldi, so taste before you add more.
Traditional uses described here are general knowledge about these foods, not medical advice.
From the shop
The staples this recipe is built on.
लाकाडोंग हळद · turmeric
Lakadong Turmeric Powder
6.5–8.5% curcumin, from the Jaintia Hills of Meghalaya.
गूळ पावडर · jaggery
Jaggery Powder
Made from sugarcane of the Kolhapur area — open-pan gur, ground fine.
सुंठ पावडर · ginger
Dry Ginger Powder (Sunth)
Perfect for kadha, tea-mix and a morning herbal drink.
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The monsoon decoction — sunth, haldi and gur simmered into ten warm minutes.
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Maharashtra's festival flatbread — chana dal and gur, rolled thin and roasted in ghee.