Have you ever tried Khas Khas Doodh? It is a golden winter bliss prepared with white poppy seed, almonds, and milk. It is an incredible source of heat and energy for the cold winter nights and I’ve been drinking this stuff almost every alternate day from past few weeks. In the Punjabi dialect, they call it Khus – khaas. The Khas Khas wala doodh is typically made with milk, a handful of warming spices (cardamom, turmeric), sugar, and of course the poppy seed and almond paste. Turmeric is my addition to the recipe. After all, it is such a sort after ingredient these days. Khas – Khas Doodh is quite tasty, distinctly warm, earthy with slight notes of sweetness. Interested?? I totally think you should try the recipe.
And this is our last from the year 2016. The year passed with a blink of an eye. The major change of this year was we shifting to Gurgaon. Secondly, the immense love we got on Instagram. The new city and the fondness for Instagram kept us going throughout the year, no matter what. The forthcoming year looks like a promising one. I am keeping my fingers crossed and not uttering a word until things start taking shape. Till then, it’s time to grab a coffee and a leftover Christmas cookie, pull up a chair and retrospect the year gone by. That’s just how we’re going to spend last few days of the year 2016.
Here is a quick list of popular recipes from the year 2016:
Soak almonds in water for 3 - 4 hours or till it becomes easy to remove the skin of the almonds.
In a separate bowl, soak the khus khus in 1/3 Cup of water overnight.
Next day strain the soaked khus khus in a metal strainer. Drain the excess water.
In a small jar of the grinder, blend together khus khus and peeled almonds.
Grind to a smooth paste. If required, use 1 - 2 tablespoon of water to grind the paste.
This might take a while due to the small quantity of the ingredients. Scrape the paste from the sides of the blender, stir and grind is the trick.
Transfer the khus khus paste to a bowl.
Heat ghee in a heavy bottom saucepan.
Add the khus khus paste and saute over low heat.
Keep cooking the paste till it turns light brown in color and starts leaving sides of the pan. This might take anywhere between 10 - 15 minutes. During all this time, the paste requires stirring at regular intervals.
Next add the cardamom powder, milk and turmeric powder. Stir and bring to a boil once over high heat.
Reduce the heat to low and allow the milk to simmer uncovered for 10 more minutes.
Scrape the sides of the pan to collect the thick cream and add it back to the milk.
If adding saffron, soak it in 1 tsp of warm milk for 5 minutes.
Now add sugar to taste and soaked saffron to the khas khas milk. Stir to combine.
Taste and adjust the sweetness accordingly. Turn off the heat.