Besan Doodh ~ A Punjabi Milk and Chickpea Flour Based Drink

I came across a 'besan doodh' recipe a few years ago and I have been itching to try it ever since. Somehow, I kept postponing  it though the preparation is quite a simple one and finally yesterday I decided to try it before the winter is gone for good. As the name suggests, besan doodh is a chickpea flour and milk based drink and a classic Punjabi winter warmer. It is usually served hot. This traditional drink is very healthy, especially for the kids and the elderly and also considered an effective home remedy for cold and coughs. Don't ask me how it is going to cure the cold but all the recipes I came across made it sound like a highly valued medicinal drink. I would more call it as one that pleases your palates and your guests'. 

Besan is toasted in ghee until it starts to smell nutty and then cooked in milk, thus creating the besan doodh aka besan sheera. Yes, it is not a typo. It sure seems to be also called as sheera though it is not cooked to halwa consistency. And dodhi and sudkaa seem to be other names of this drink. Adding nuts is optional but I found that throwing in some chopped nuts like almonds and pistachios to the drink makes it more yummier. Also I added turmeric in the mix for color and health benefit in place of saffron. 
 
Besan doodh is truly a delicious drink to try. It tasted almost similar to MTR badam mix drink or I should say even better without being all excessively sugary. It makes a great alternative to coffee and teas during winter and also a welcoming chilled drink during summers (or even winters), if you ask me. However if drinking chilled / serving guests, I would recommend to omit the ghee completely to toast the besan. The ghee solidifies when the milk is chilled and you feel like eating a layer of ghee along with each gulp of milk. Go ahead with the addition of ghee if you don't mind that feel. Otherwise the omission of ghee is not going to alter the taste though it may affect if drinking for medicinal value.

Ingredients: (Yield 2 servings)
1 - 2 tsp. ghee
1 heaped tbsp. chickpea flour / besan
2 tbsp. roughly chopped nuts (optional but recommended.)
2 cups of milk
Ground cardamom from one pod
Sugar to taste (I used stevia.)
A pinch of saffron strands (Optional. I didn't use it.)


Directions:
* Heat ghee in  preferably a non-stick pan and add chickpea flour. Toast it on low flame until it starts to brown and nutty aroma can be noticed. 
* Add a small quantity of milk and stir constantly to form a lump free roux. When you get a homogeneous mixture, add the remaining milk, any chopped nuts if using, cardamom, sugar, and saffron if using. I added a pinch of turmeric as well.
* Bring the mixture to a boil and lower the heat. Simmer the mixture for about 7 to 8 minutes until the milk is slightly thickened and the chickpea flour appears cooked. 
* Serve it warm. 

This post is an entry for Blogging Marathon #98 under 'Cooking for two' theme.



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Ragi Malt

Finger millet aka ragi is a cereal grain that is widely grown and consumed in southern parts of India. The highly nutritious grain is consumed mainly in the form of flour. The ragi flour is used to prepare nutritious dishes ranging from flat breads to desserts, catering from young to old. Today's recipe ragi malt which has regional names such as java / kanji is one such drink which can be served from toddlers to adults. It can be prepared two ways - one with milk sweetened with jaggery / sugar and the other served with salted buttermilk. My version today is a sweetened version that can be served as a healthy, gluten free breakfast or as a part of a breakfast meal. This is one of the healthy and nutritious beverages I like to start my day with and it goes to 'Blogging Marathon' under the theme 'Easy Breakfasts'.

I usually go with huri hittu to prepare ragi malt. Huri hittu is the toasted, popped and powdered ragi / finger millet grain. It has the unmistakable distinct roasted aroma. It is commercially available everywhere in Bangalore and usually my sister gifts me some packets when visiting India. My neighborhood Patel stores have started to stock these packets recently. I have noticed two varieties from the stash I usually get from India. One is a sweetened version with the addition of nuts and coconut flakes where as the other one is plain toasted one. I use the unsweetened huri hittu to prepare this malt. Even the plain finger millet flour can be toasted before using it in the ragi malt preparation though it is an optional step.

Ingredients: (1 serving)
3/4 + 1/2 cup water
1/4 cup hurihittu / finger millet flour / ragi flour
2 tbsp. powdered jaggery
2 pinches of ground cardamom 
3/4 cup boiled and cooled milk
Nuts to garnish (optional)

Directions:
* Bring 3/4 cup water to a boil in a sauce pan, preferably a non stick one.
* Combine 1/2 cup water and flour in a cup and mix well without any lumps.
* Add the flour mixture to the boiling water slowly and stir slowly so that no lumps are formed. Cook on slow flame stirring now and then until a glossy, thick consistency is noticed. If not sure whether it is cooked / when to stop, just blindly cook the mixture for about 6 - 8 minutes. 
* Add jaggery and cardamom and stir until the jaggery melts.
* Add milk to the cooked ragi mixture and stir to combine. Add extra milk if needed to get pourable consistency. 
* Pour the mixture into glasses, garnish with slivered almonds / chopped nuts and serve.

Note:
1. Sugar can be substituted for jaggery but jaggery adds more flavor to the malt.
2. Water, flour and milk can be mixed together at the beginning and cooked as well.

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