Khas Khas Ka Doodh Badam Khus Doodh

Estimated reading time: 3 minutes

About Khus Khus (Poppy Seeds)

The tiny white poppy seeds are called Khus Khus in Hindi. In Indian Cuisine, white poppy seeds are used as a paste to make rich, creamy, and indulgent Mughlai-style curries. Along with curries, khus khus is also added to the famous Indian drink – Thandai. These poppy seeds have tons of health benefits along with a nutty taste. They are well known for their comforting, cooling, and calming effects.

Punjabi Khas Khas Ka Doodh

In a Punjabi household, badam khas khas ka doodh (milk) is a winter nightcap. Khas Khas Ka Doodh is quite tasty, distinctly warm, and earthy, with slight notes of sweetness. It is very similar to badam milk with the addition of poppy seeds. I add a pinch of turmeric and saffron to the khas khas doodh. In a traditional khas khas doodh recipe, neither turmeric nor saffron is listed.

Ingredients You’ll Need

You need a few handfuls of ingredients to make Punjabi khas khas ka doodh.

White Poppy Seeds: Use clean, dry khus khus (poppy seeds) and soak them in water before grinding. Almond: Soaked, peeled almonds help grind poppy seeds easily and give the milk a thick, rich texture. Milk: This recipe can use full-fat, toned, or low-fat milk. Green Cardamom: It is for the taste and aroma. Sugar: From brown sugar and jaggery powder to white sugar, feel free to pick one according to your preference. Adjust the quantity according to taste. Optional Ingredients: Saffron or a pinch of organic turmeric powder

Serving Suggestion

Khas Khas Ka Doodh is served fresh and warm. I would not recommend storing it in the refrigerator or serving it at room temperature. The medicinal benefits and the warming effect are lost after keeping it in the refrigerator/reheating. However, you can store the poppy seeds and almond paste for 1 – 2 days in the refrigerator. Please do not leave it at room temperature for more than 1 hour, as it spoils quickly.