Kashayam Recipe For Immunity – Best Natural Immunity Booster Drink | How to make Kashayam Powder (Homemade Kashaya Powder) – Kashayam is an immunity boosting wellness drink that’s a home remedy for cold, cough, fever, sore throat, indigestion & overall health! It is a healthy and refreshing traditional Ayurvedic drink made with a combination of dry and flavourful spices.
Specially during these unprecedented times of the COVID-19 or Coronavirus pandemic, it’s always better to include this immunity booster drink! People think it may not taste that great, but trust me, this recipe is going to make you like it! One can acquire the taste and get used to it as it is works great as an immunity booster to fight against cold, cough, fever, throat issues, indigestion etc.
What is Kashayam?
There are different versions of kashayam, that are used as home remedy for various health conditions. Kashayam is an ancient form of medicine that has been used as remedy for cold, cough, sore throat, indigestion and generally to boost immunity. Every ingredient used in this recipe has its share of health benefits.
Here in this post, I’m sharing how to make Kashaya powder in a very simple way with maximum benefits. Firstly, I have used various combination of spices that are handy. But you may extend this recipe by adding other few more ingredients like hippali , jeshtamadhu ,ashwagandha etc. Secondly, the adding a splash of milk to the concoction does not have any added advantage to the recipe, it’s only to mellow out the spice level. So, you may include or skip milk as per your liking. Just add the powder to boiling water & make Kashayam.. Finally, adding jaggery or any sweetener is also optional, it just makes the drink tasty.
Kashayam powder can be stored for few months and can be used to make Kashayam whenever needed. Once in a while you can replace your evening coffee or tea with this drink. It not only helps to improve immunity but also helps to relieve sore throat by providing the necessary heat to the throat.
Easy Steps to follow for
Kashayam Recipe For Immunity
- Dry roast all the dry spices (excluding spice powders) on medium low heat until fragrant for about 5 min. Please check the recipe card below for all the measurements.
- Turn off the heat, remove from pan and allow them to cool.
- Transfer roasted spices to a blender. To this add in the three spices powders – Cinnamon powder, dry ginger powder & turmeric powder. I’m using these in powder forms as I have organic powders. But, you can always include 2 inch cinnamon stick & roast with other ingredients. You can also use fresh ginger instead of dry ginger powder and add it to the kashayam while boiling it. If using whole dry ginger, crush in a mortar and pestle and add. You can also use fresh turmeric instead of turmeric powder and add it to the boiling concoction.
- Now grind all the ingredients to a powder (need not be a very fine powder). Store it in an air tight container.
Let’s make Kashayam:
- Add 1 cup water to a saucepan.
- Add 1 teaspoon kashayam powder and 1 teaspoon jaggery. Let it boil for couple of minutes (3 to 4). Strain & sip while it’s still hot.
- Kashayam with milk: Add milk when the liquid starts boiling, brew it for a minute and turn off the heat.
- Strain and enjoy kashaya when it’s still hot.
IS KASHAYAM RECIPE FOR IMMUNITY ADAPTABLE?
Yes this recipe is totally adaptable. Feel free to vary the quantities of one or two ingredients based on your requirement. You could swap fresh ginger for dried ones. Add crushed fresh ginger while brewing kashayam. You could swap jaggery for coconut sugar, honey or any other sweetener. For vegan version, just brew water with spice mix and jaggery. or just skip sweetener and have it plain! But, I prefer it sweet!
Ingredients
For Kashaya Powder:
Dry Spices:
- 1/2 Cup Coriander Seeds
- 1/4 Cup Cumin Seeds
- 2 tsp Black Peppercorn
- 1 tsp Fennel Seeds
- 1 tsp Carom Seeds
- 8 Cloves
- 4 Cardamom Pods
Spice Powders:
- 1 tsp Cinnamon Powder
- 1 tsp Dry Ginger Powder
- 1 tsp Turmeric Powder
For 1 Cup Kashayam
- 1 Cup Water
- 1 tsp Freshly ground Kashaya Powder
- 1 tsp Jaggery powder
Instructions
Let’s make Kashaya Powder:
- Dry roast all the dry spices (excluding spice powders) on medium low heat until fragrant for about 5 min.
- Turn off the heat, remove from pan and allow them to cool.
- Transfer roasted spices to a blender. To this add in all the three spices powders
- Now grind all the ingredients to a powder (need not be a very fine powder).
- Store it in an air tight container.
Let’s make Kashayam:
- Add 1 cup water to a saucepan.
- Add 1 teaspoon kashayam powder and 1 teaspoon jaggery. Let it boil for couple of minutes (3 to 4). Strain & sip while it’s still hot.
- Kashayam with milk: Add milk when the liquid starts boiling, brew it for a minute and turn off the heat.
- Strain and enjoy kashaya when it’s still hot.
Recipe Video
Notes
- All spice should be fresh and fully dried.
- Remember to always dry roast the spices in medium low heat. We don’t want them to get burnt and spoil taste.
- Store Kashaya powder in an air tight container and use clean dry spoon. Stays good for months.
- You can either drink kashayam with or without milk. Milk and water ratio is your choice, adjust it to your preference.
- Jaggery powder can be replaced with any sweetener.
- You can substitute dried ginger with fresh ginger. Add crushed fresh ginger while brewing kashayam.
FEW IMMUNE BOOSTING RECIPES:
- Turmeric Ginger Tea Recipe
- Turmeric Tea Powder Recipe
- Golden Turmeric Milk
- Amla Pickle
- Fresh Turmeric Pickle
Do check out other Beverages and Drinks from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
