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side shot of khas khas doodh in a glass
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5 from 7 votes

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
Cook Time25 minutes
Total Time4 hours 25 minutes
Course: Drinks
Cuisine: Indian
Servings: 2
Calories: 396kcal
Author: Hina Gujral

Equipment

  • Blender
  • Saucepan

Ingredients

  • 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)

Instructions

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.
    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.
    white poppy seeds and almond 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.

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.
    khas khas ka doodh
  • 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.

Notes

  • 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.

Nutrition

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