Turmeric Masala Doodh AKA Golden Milk or Turmeric milk is a healthy drink you can make easily in your Instant Pot. Drink a cup when you are feeling under the weather.
Traditional Golden Milk Recipe
This past month I had the honor of getting a peek at Manali from Cook with Manali’s new cookbook: Vegetarian Indian Cooking with your Instant Pot. This gorgeous cookbook is full of 75 traditional Indian recipes that Manali makes easier than ever by using the Instant Pot. If you love Indian food and your Instant Pot, this recipe is a MUST!
When flipping through her cookbook to find a recipe to try, I landed on this milk called Turmeric Masala Doodh. Just a week or so earlier I had seen a recipe for “Golden Milk” or “Turmeric Milk”. I knew I had to give this recipe a try. I mean…3 minutes in the Instant Pot to get a drink that boasts many health benefits…right at the start of flu season? Count me in. Plus, Maddie loves chai tea so I knew she’d immediately fall for the spices used in this milk.
Reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018. Photo credit: Manali Singh.
What are the benefits of golden milk?
So what are some of the benefits of golden milk? In her cookbook, Manali talks about how her sweet mom made this for her whenever she got sick. I have read articles about how turmeric milk reduces inflammation, is full of antioxidants, improves mood and brain function, can lower blood sugar, and many other benefits. Of course this list are effects that “may” happen, but really…that is quite a list. And if you’re like me, when you’re sick you’ll take anything with the goal of feeling better!
What milk do I use for golden milk?
Any milk you choose will work for golden milk. We love using cashew milk, but you may use almond milk, cows milk or coconut milk if you’d like.
How do I make golden milk?
This Instant Pot recipe couldn’t be easier. Simply pour 1 cup of water in the Instant Pot, place a trivet in the bottom with a Instant Pot-safe bowl on top. Add the milk and all of the spices except the ground cardamom and sugar. Give it a stir and set the Instant Pot to seal. High pressure for 3 minutes is all it takes! Use the quick release method to release pressure. Add the cardamom and sugar, then strain the milk to get rid of the cardamom pods and cinnamon stick.
Drink this milk warm…it is so comforting!
Tools Needed to Make This Recipe
- Vegetarian Indian Cooking with Your Instant Pot
- Instant Pot
- Steel Bowl for milk
- Cardamom pods
From Amazon: “Enjoy classics like Matar Paneer and Chana Masala, as well as traditional street foods like Pav Bhaji, a medley of spicy mashed veggies eaten with dinner rolls, and Vegetarian Momos―healthy dumplings steamed to perfection. And don’t forget dessert! Indulge in Chai Crème Brulee or Kalakand, spiced Indian milk fudge.”
- 2¼ cups milk of choice (540 ml)
- ¾ teaspoon turmeric powder
- 1 cinnamon stick
- 1/8 teaspoon nutmeg powder
- 1/8 teaspoon ground ginger
- 3 green cardamom pods (slightly crushed)
- 1/8 teaspoon ground cardamom
- 1 tablespoon sugar (or sweetener of your choice)
- 1 tablespoon ground cashews, optional (to make a creamier texture)
- Add 1 cup (240 ml) of water to the inner steel pot of your Instant Pot.
- Place the Instant Pot’s trivet inside the pot and then place a steel or glass container on the trivet.
- To the steel or glass container, add the milk, turmeric powder, cinnamon stick, nutmeg powder, ground ginger, green cardamoms and ground cashew, if using.
- Give the milk a quick stir and then close the pot with the lid.
- Press the manual or pressure-cook button and cook on high pressure for 3 minutes, with the pressure valve in the sealing position, then do a quick-pressure release.
- Open the lid, add the ground cardamom, sugar (or sweetener of choice) and stir well.
- Carefully remove the container from the Instant Pot and then strain the milk using a sieve.
- Transfer the turmeric milk to serving glasses. Serve warm.