Have you ever tried Kadhai Doodh? Visit any part of Uttar Pradesh, and you'll find a halwai boiling milk in a deep-based, massive-sized kadhai. Essentially, the milk is simmered for hours to transform into a thick drink with a layer of malai on top. It can be enjoyed as is or infused with spices of your choice to enhance the flavours. In simple terms, Kadhai Doodh is thicker than full-fat milk and lighter than rabdi. For a delightful treat, pair it with crispy jalebi, especially during winter mornings.
Before winter bids adieu, we want to share the UP-style Kadhai Doodh recipe infused with kesar (saffron) and elaichi (cardamom). This recipe has been shared by Chef Kirti Bhoutika on her official Instagram handle.
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What Makes Kadhai Doodh a Perfect Winter Treat:
Winter calls for warm meals, and what's better than a cup of milk to relish? This drink is delicious, and comforting, and helps keep you warm in chilly weather. However, it's important to consume it in moderation. With plenty of sugar, nuts, and concentrated fat, Kadhai Doodh can be challenging to digest, leading to acidity and other issues. So, enjoy it in moderation to savour the goodness to the fullest.
How to Make Street-Style Kadhai Doodh at Home:
The recipe is super simple, but it requires patience. Allow enough time to simmer the milk and let it thicken.
1. Take a kadhai, preferably with a deep base.
2. Add full-cream milk to it.
3. Wait and let it boil until you achieve the desired consistency.
Once done, add sugar and dissolve it. Then infuse saffron and cardamom, and garnish with chopped dry fruits. Your delicious, thick, and creamy Kadhai Doodh is ready to be relished. Pour the doodh in a kulhad for the earthy aroma and garnish with the malai formed on top of the milk.
Watch the detailed recipe video of Kadhai Doodh below:
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