Haldi doodh, or turmeric milk, is a beloved Indian beverage known for its many health benefits, such as boosting immunity and aiding digestion. However, many people unknowingly make mistakes while preparing this wonder drink. Here are four common mistakes to avoid when making haldi doodh:

1. Using Store-Bought Haldi: Fresh (kacchi) haldi contains more nutrients and curcumin, the active compound responsible for the drink's health benefits, compared to store-bought turmeric powder.

2. Adding Too Much Sugar: While sugar can improve the taste, too much can add unnecessary calories and reduce the nutritional value. Consider using jaggery (gud) instead for a healthier alternative.

3. Not Adding Flavourings: Adding spices like cardamom, cinnamon, or black pepper can elevate the flavour and make haldi doodh even more delicious. You can also add saffron for an extra touch.

4. Boiling Haldi and Milk Together: Boiling haldi directly with milk can destroy curcumin's effectiveness. To retain its nutrients, boil the milk first, then mix the turmeric with ghee before adding it to the milk.

By following these tips, you can make a more nutritious and flavorful haldi doodh every time!