Immunity30 min
Haridra Khand: A Small Turmeric Sweet for Winter
A homemade version of haridra khand, turmeric roasted in ghee with a little sugar and spices, taken in small spoonfuls in winter, especially for seasonal sniffles.
What to know about turmeric
Haldi is the everyday yellow spice of Indian kitchens. Its main compound, curcumin, is poorly absorbed on its own, which is why traditional recipes pair it with fat like ghee or milk and a pinch of black pepper.
Haridra khand is a classical Ayurvedic preparation, traditionally used in the allergy-prone season. A home version uses turmeric, ghee, a little sugar or mishri and warming spices. It still contains sugar, so keep portions small.
Ingredients
- 2 tbsp turmeric powder
- 1 tbsp ghee
- 3 tbsp powdered mishri
- A pinch each of sonth, black pepper and cardamom
How to prepare
- Roast turmeric in ghee on low heat for two minutes until fragrant.
- Cool, then mix in mishri and spices; store in a dry jar.
How to use
- Take ½ tsp with warm water or milk once a day in winter, for up to two weeks.
Helpful habits
- Buy whole turmeric or a trusted brand; loose bright powder can be adulterated.
Precautions
- Not for people with diabetes or gallstones without medical advice.
- Large amounts can upset the stomach; check with a doctor if you take blood thinners or have gallstones.
- Stop if you notice itching, rash, stomach upset or any other discomfort.
Frequently asked questions
Is this the same as the pharmacy product?
- The classical formula has more ingredients; this is a simple kitchen version.
Can children have it?
- Older children can have a quarter teaspoon occasionally.
Does turmeric stain?
- Yes, on skin, nails and cloth; it fades from skin in a day or two.
