Golden Haldi Doodh, the way your dadi made it

Haldi doodh is the oldest comfort drink in the Indian home, and it survives because it works. The trick is not the quantity of turmeric but what you pair it with.

Warm 250 ml of full-fat milk on a low flame. Add half a teaspoon of AshaPure Turmeric Powder, a pinch of freshly cracked black pepper and a crushed cardamom pod. Let it come to the edge of a boil, never a rolling one — high heat flattens the aroma.

The pepper is not for taste. Piperine dramatically improves how well the body absorbs curcumin, so a single pinch does more than doubling the haldi would. Sweeten with jaggery off the flame, and drink it warm.