Badam Khas Khas Doodh Recipe
Khas Khas Ka Doodh is a traditional Punjabi winter drink made with white poppy seeds, almond, and milk. Learn how to make khus khas doodh in a few simple steps.
Prep Time4 hours hrs
Cook Time25 minutes mins
Total Time4 hours hrs 25 minutes mins
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 396kcal
- 1 Tablespoon white poppy seeds (khus khus)
- ¼ Cup almonds
- 1 Tablespoon ghee
- 2 Cup milk, room temperature
- 1 Teaspoon cardamom powder or 2 - 3 green cardamoms
- 2 Tablespoon sugar or to taste
- ¼ Teaspoon turmeric powder or Saffron (optional)
Prep Work
Soak almonds in hot water for 10 - 15 minutes or room temperature water overnight. Remove the skin and collect skinned almonds in a bowl.
In a separate bowl, soak the khus khus (white poppy seeds) in ¼ Cup of water overnight or 3 - 4 hours.
Make Paste
Next day, strain the soaked khus khus in a metal strainer. Drain the water.
In a small jar of the blender, combine khus khus and peeled almonds. Grind to a smooth paste. If required, use 1 - 2 tablespoon of water to grind the paste. Transfer the paste to a bowl.
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.
Prepare Khus Khus Ka Doodh
Heat ghee in a heavy bottom saucepan or kadhai. Add the khus khus paste and saute over low heat.
Keep cooking the paste till it turns light brown in color and starts leaving the sides of the pan. This might take between 5 - 10 minutes over low heat. During all this time, the paste requires stirring at regular intervals.
Next, add the milk and cardamom 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 to thicken a bit.
Scrape the sides of the pan to collect the thick cream and add it back to the milk.
Now add sugar to taste and turmeric/saffron to the khas khas doodh. Stir to combine. Taste and adjust the sweetness accordingly. Turn off the heat.
Serve Khas Khas Ka Doodh warm.
- Soaking white poppy seeds softens them and makes them easy to grind.
- Use a heavy bottom saucepan to prepare khas khas ka doodh. Else, while frying and simmering the paste might get burnt.
- It is optional to add turmeric or saffron to the milk.
- For a Vegan Khas Khas Doodh, use almond milk instead of regular dairy milk. And use vegan fat to fry the poppy seeds paste.
- I would not suggest reheating, storing, or serving cold khas khas doodh.
Calories: 396kcal | Carbohydrates: 31g | Protein: 13g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 107mg | Potassium: 508mg | Fiber: 4g | Sugar: 25g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 397mg | Iron: 2mg