Finding a Drink Worthy of Nobel Peace Prize Laureates, Malala & Kailash
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To toast Malala and Kailash’s achievements I sought out a drink that I could share with my family. The trick was finding one that would be enjoyed in both Pakistan and India. Enter Besan Doodh, a hot, milky drink slightly thickened with chickpea flour (called besan flour). The drink is popular throughout the Punjabi region, which spans parts of Northern India and Pakistan. In a nod towards the children Malala and Kailash help, this hot drink is often sipped to soothe little ones’ sore throats. While some simply use the flour, ghee, milk, and sugar, I rather prefer the recipes that add some cardamom and even a garnish or two. The overall flavor is milky, buttery-rich (thanks to the ghee), and earthy from the flour. The touch of sugar and cardamom gives each sip an ethereal pleasure.
Servings Prep Time
2 people 5 minutes
Cook Time
10-20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10-20 minutes
Finding a Drink Worthy of Nobel Peace Prize Laureates, Malala & Kailash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To toast Malala and Kailash’s achievements I sought out a drink that I could share with my family. The trick was finding one that would be enjoyed in both Pakistan and India. Enter Besan Doodh, a hot, milky drink slightly thickened with chickpea flour (called besan flour). The drink is popular throughout the Punjabi region, which spans parts of Northern India and Pakistan. In a nod towards the children Malala and Kailash help, this hot drink is often sipped to soothe little ones’ sore throats. While some simply use the flour, ghee, milk, and sugar, I rather prefer the recipes that add some cardamom and even a garnish or two. The overall flavor is milky, buttery-rich (thanks to the ghee), and earthy from the flour. The touch of sugar and cardamom gives each sip an ethereal pleasure.
Servings Prep Time
2 people 5 minutes
Cook Time
10-20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10-20 minutes
Ingredients
  • 1 1/2 tsp ghee – OR –
  • butter
  • 1 Tbsp chickpea flour
  • 2 cups milk
  • sugar , to taste
  • 1/2 tsp ground cardamom
Optional garnishes:
  • slivered almonds
  • 1 pinch saffron
  • golden raisins
Servings: people
Units:
Instructions
Make a roux:
  1. Melt the ghee in a small pot and add the chickpea flour. Cook, stirring continuously. the mixture will clump up, then – gradually – the ghee will release the oils. Add the milk, a little at a time at first so as to not create lumps.
Season the drink:
  1. Add sugar and cardamom. Any desired garnishes can be added now or to the bottom of the glass. I prefer to cook them, as it’ll make the final drink more flavorful. Simmer the milk for several minutes, until the sugar dissolves. Remove from heat and serve immediately.
Recipe Notes

Tip: Look for besan flour at your local Indian market or try “Garbanzo and Fava flour” from Bob’s Red Mill. It works just as well (garbanzo is just another word for chickpea)!