Comfort In A Mug; Sudka Or Besan Doodh Is A Level Higher Than Haldi Doodh

Last Updated:January 04, 2026, 21:43 IST

Brew a mug of sudka with a recipe shared by content creator Meghna Kamdar and let its warmth melt away winter woes while restoring your body and taste buds with warmth.

You’ve heard of haldi doodh and turmeric latte, but have you ever tasted besan doodh? To beat the cold crisp nights of North Indian winters, across the homes in Punjab, Haryana, and Uttar Pradesh resort to making sudka, aka besan doodh. This drink is warm and comforting, just what is needed to drive the cold away and warm you to your bones.

This drink is easy to prepare and starts with melting ghee and roasting besan or chickpea flour till it is nutty. Whisk in the milk and add haldi, black pepper, dry ginger powder, and cardamom. Dry fruits add richness, while jaggery sweetens it.

What are the health benefits?

• Immunity Shield: Turmeric’s curcumin and black pepper’s piperine team up for anti-inflammatory, antioxidant power, fighting winter infections and boosting respiratory health.
• Digestive Comfort: Besan’s fiber eases bloating; ginger settles stomachs, making it ideal post-festive feasts.
• Cough and Cold Remedy: Pepper clears congestion, ghee lubricates the throat, and warm milk loosens phlegm—folks swear by it for quicker recovery.
• Nutrient Boost: Protein-rich besan and nuts fuel energy; milk’s calcium strengthens bones amid low sunlight vitamin D.
• Sleep Promoter: Tryptophan in milk plus spices’ calming effects lull you into deep slumber, vital for winter blues.

Try making sudka at home by following this easy recipe by food content creator Meghna Kamdar

Ingredients:

• 1 tsp ghee
• 2 tsp besan (gram flour)
• A pinch of crushed black pepper (or 4–5 coarsely crushed peppercorns)
• ½ tsp turmeric powder (haldi)
• ½ tsp dry ginger powder (sonth)
• 1–2 tbsp mixed chopped dry fruits (almonds, cashews, pistachios, etc.)
• 2 cups milk
• A few strands of saffron (optional)
• 1½ tbsp jaggery powder (or to taste)

Method:

• Place a heavy-bottomed pan on low flame. Add 1 tsp ghee and let it melt gently. Keeping the flame low prevents the besan from burning.
• Add the crushed black pepper and 2 tsp besan to the ghee.
• Stir continuously on low flame until the besan turns slightly darker and releases a nutty aroma. This should take 2–3 minutes; do not let it brown too much or it will taste bitter.
• Sprinkle in ½ tsp turmeric powder and ½ tsp dry ginger powder. Mix well so the spices coat the besan evenly.
• Add the chopped dry fruits and sauté for another 30–60 seconds, just until lightly toasted.
• Slowly add 2 cups of milk while stirring continuously to avoid lumps.
• If using saffron, add a few strands now.
• Increase the flame to medium and bring the mixture to a gentle boil, stirring often so it doesn’t stick to the bottom. Simmer for a few minutes so the besan cooks through and flavours meld. The drink will thicken slightly to a rich, creamy consistency.
• Turn off the heat and let the milk cool for 1–2 minutes (this helps prevent jaggery from curdling the milk). Add 1½ tbsp jaggery powder, or more to taste, and stir until fully dissolved.
• Pour into a mug, making sure some dry fruits go into each serving. Drink hot just before bedtime for maximum comfort and warmth.