Meethi Sonth - Dry Ginger In Sweet Cream (Desi Recipe For Cold, Flu & Cough)

Name: Meethi Sonth - Dry Ginger In Sweet Cream (Desi Recipe For Cold, Flu & Cough)
Cook time: 1 min
Total time: 1 min
Ingredients: 6 tbsp Cream (fresh, feel free to use low fat); 4 - 5 tsp Dry Ginger Powder (Sonth); 5 - 6 tsp Brown Sugar

Taruna Deepak

Meethi Sonth - Dry Ginger In Sweet Cream (Desi Recipe For Cold, Flu & Cough) - Plattershare - Recipes, food stories and food lovers

Homestyle Cooking Indian North Indian

About Meethi Sonth - Dry Ginger In Sweet Cream (Desi Recipe For Cold, Flu & Cough)

I am a strong believer in the wisdom of our ancestors therefore I always rely on this very effective (tried and tested over decades) desi 'nuskha' handed down generations, in my family, when the temps plunge and the cold/flu and cough is lurking around.

Therefore, switch to desi and try to stay healthy :)As kids (and even as teens) we were given this delicious meethi sonth along with a glass of hot milk every alternate day, first thing in the morning, during peak winters and I can't remember ever falling sick despite the biting north Indian cold and lack of central heating.

Best thing about this super simple and quick recipe is that there is no particular ratio in which you need to add the ingredients and it is ready within a minute…literally! Tweak the ratio to suit your taste.

4.75 from 4 votes

Print Pin

Recipe Time & More

Cook Time1

Total Time1

Served AsBreakfast

Recipe TasteBitter Spicy Sweet

Calories - 41 kcal

Servings -

Ingredients

I use the following ratio

▢ 6 tbsp Cream fresh, feel free to use low fat
▢ 4 - 5 tsp Dry Ginger Powder Sonth
▢ 5 - 6 tsp Brown Sugar

Instructions

▢
Put all the ingredients in a small saucepan (better if you have a heavy bottom one).
▢
Switch on the heat to medium low.
▢
Keep stirring the contents till they begin to bubble around the edges.
▢
Lower the heat to minimum and cook for half a minute. (adjust consistency to your liking)
▢
Remove from heat and serve a teaspoon of it with a hot glass of milk.
▢
This keeps well for approximately a week to ten days in the refrigerator (keep it covered)

Recipe Notes

I mostly use Amul fresh cream but feel free to use the one you collect at home from full cream milk (since this one is thick and richer, use it accordingly)
If you wish to serve it hot, just add a couple of teaspoons of milk while reheating it to bring it to the desired consistency.
Keep the consistency wee bit loose since it will thicken once it cools.
Since dry ginger powder is a warm spice, serve no more than half tea spoon a day to the small kids.

Also See: