Turri Drink Recipe
Turri is a traditional drink from the Indian subcontinent made using dried nuts, dates, milk, and coconut. It is popularly served during the holy month of Ramzan (a Muslim festival) because it provides instant energy to the body.
Here are some more Indian drink recipes that you may like: Lassi, Haldi Doodh, Jaljeera, Shikanji, and Mohabbat Ka Sharbat.
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Table of Contents
About Turri Drink
Turri is a traditional drink from the Indian subcontinent. It is made with dried nuts, coconut, dates, and milk and is popularly served during Ramazan (a Muslim fasting festival).
Turri is mainly served for sehri, which means before the onset of the fast. This drink keeps you full for a long time and gives your body enough energy to sail through the entire day without food or water.
Turri can be served hot or chilled.
Ingredients
Dried Nuts – This drink is made with almonds (badam), cashew nuts (kaju), pistachios (pista), dry coconut, and fox nuts (makhana).
Dried Fruits – Dried fruits like seedless dates and dried figs are used to make turri.
Seeds – You will need melon seeds (magaj) and white poppy seeds (khus khus). If poppy seeds are not available, skip adding them.
Others – You will also need ghee, whole milk (full-fat milk), cardamom powder, clove powder (laung powder), and sugar.
To make a vegan turri drink, use vegan milk, such as oat, coconut, soy, or almond milk, instead of dairy milk.
You can skip any dried nuts, fruits, or seeds if they are unavailable.
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Turri Drink Recipe
Ingredients
- 50 grams whole almonds (badam)
- 50 grams whole cashew nuts (kaju)
- 20 grams pistachios (pista)
- 20 grams dried coconut (chopped)
- 20 grams foxnuts (makhana)
- 20 grams seedless dates (khajoor)
- 1 teaspoon white poppy seeds (posta) (optional)
- 1 teaspoon melon seeds (magaj)
- 10 grams dried figs (anjeer)
- 1 tablespoon ghee
- 2 liters whole milk (full-fat milk)
- ½ teaspoon cardamom powder
- ½ teaspoon clove powder
- ¼ cup granulated sugar
Instructions
- Add almonds, cashew nuts, pistachios, dried coconut, makhana, dates, poppy seeds, melon seeds, and dried figs to the jar of a blender along with 1 cup of water.
- Blend to make a smooth paste.
- Heat ghee in a large pan over medium heat.
- Add milk to the pan and bring it to a boil. Stir frequently to avoid scorching at the bottom of the pan.
- Once the milk comes to a boil, add the paste that we made earlier and cook for 4-5 minutes stirring frequently.
- Add cardamom powder, clove powder, and sugar, and cook for another minute.
- Serve hot or chill for a few hours before serving.