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Home » DRINKS » Milagu kashayam recipe home remedy

Milagu kashayam recipe home remedy

November 17, 2017 by Raks Anand 3 Comments / Jump to Recipe

<Milagu kashayam recipe
Milagu kashayam is a perfect home remedy for common cold and it’s symptoms like fever, body pain, cough etc. With full video and step by step pictures.

Mom calls it milagu karukku kashayam. Sugar is caramelized (lmost burnt) and used in this kashayam. May be that’s why the name karukku. Black pepper and cumin seeds are roasted until it crackles. Later powdered and boiled to make kashayam. I remember having this as a child, but always been forced to have this. Even though it’s not that bad, when it’s called as ‘marundhu‘ (medicine) or kashayam, it’s really allergic as a kid, right 😜milagu-kashayam

And for the fact that it’s spicy as hell. Never able to handle it. Even if you are trying it out, keep a glass of water with you for emergency. I have seen mom adding betel leaves in it at times. I have given honey for sweetening, you can also replace it with palm sugar (panakarkandu) or jaggery. Check out my kothamalli thanni 

Also check my mom’s no bitter sweet kashayam

Milagu kashayam recipe
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5 from 1 vote

Milagu kashayam recipe

Milagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 cup
Cup measurements

Ingredients

  • 1 tbsp Black pepper
  • 2 tsp Cumin seeds
  • 1 tbsp Sugar
  • 1 tbsp Honey

Instructions

  • Dry roast black pepper until it pops, lower the flame and add cumin seeds.
  • Keep roasting until cumin seeds crackles too. Set aside.
  • Meanwhile, in low flame, add sugar to the same pan, let it melt and start turning deep in colour.
  • Carefully add 2 cups water. Let it boil. Powder the pepper and cumin.
  • Add to the boiling water. Mix well.
  • Let it boil for 5 mins in medium flame or until the water reduces to half.
  • Filter and let it become warm. Mix honey (or jaggery/ palm sugar).

Video

Notes

  • While roasting pepper, cover with a lid as it pops.
  • Add cumin after the pepper pops as cumin seeds tend to get roasted soon.
  • While caramelizing sugar, do it in medium flame. Be careful while adding water.
  • The filtered residue can be again boiled with water to get a lighter dose of kashayam.
  • As this is strong, just take one dose per day. 

How to make milagu kashayam:

    1. Dry roast black pepper until it pops, lower the flame and add cumin seeds.roast pepper, jeera
    2. Keep roasting until cumin seeds crackles too. Set aside.roasted
    3. Meanwhile, in low flame, add sugar to the same pan, let it melt and start turning deep in colour.caramelize sugar
    4. Carefully add 2 cups water. Let it boil. Powder the pepper and cumin.powder
    5. Add to the boiling water. Mix well.add powdered
    6. Let it boil for 5 mins in medium flame or until the water reduces to half.boil
    7. Filter and let it become warm. Mix honey (or jaggery/ palm sugar).filter kashayammilagu-kashayam-8

Sip hot and slowly as it is spicy.
milagu-karukku

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Filed Under: DRINKS, HOMEMADE

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Reader Interactions

Comments

  1. kaameni jaya raman

    November 23, 2017 at 2:54 am

    hi mam! first of all thank you soo much for ur delicious recipes! in preparing myself for my wedding im learning cooking especially traditional meals by referring to ur awesome recipes!

    having said this, im very much interested to know sirutaaniyangal reciepies… pls do share some… ������

    Reply
  2. Saranya

    January 3, 2020 at 5:25 am

    Can I use Palm sugar to make it?

    Reply
    • Raks Anand

      January 3, 2020 at 9:55 am

      Yes sure you can.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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