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) as it gives instant energy to the body (vegetarian, gluten-free).
About Turri Drink
Turri is a healthy and nutritious drink from the Indian subcontinent. It is made using dried nuts, coconut, dates, and milk and is popularly served during the month of Ramazan (A Muslim fasting festival).
Turri is mostly served for sehri which means before the onset of the fast. This drink keeps you full for a long time and gives enough energy to the body to sail through the entire day without having any food and water.
It is also a great drink for pregnant and lactating mothers.
Turri can be served hot or chilled. You can easily scale the recipe as per your requirements.
Dried Nuts – This drink is made using almonds, cashew nuts, pistachios, dry coconut, and foxnuts (makhana).
Dried Fruits – Dried fruits like seedless dates and dried figs are used to make turri.
Seeds – You will need melon seeds and white poppy seeds. If poppy seeds are not available, skip adding them.
Others – You will also need ghee, whole milk (full-fat milk), cardamom powder, clove powder, and sugar.
Use vegan milk like oat milk, coconut milk, soy milk, or almond milk in place of dairy milk to make vegan turri drink.
You can skip any dried nuts, fruits, or seeds if they are not easily available.
Turri can be stored in an airtight container for 3-4 days. Serve it chilled or heat it before serving.
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Turri Drink Recipe
- 50 grams whole almonds
- 50 grams whole cashew nuts
- 20 grams pistachios
- 20 grams dried coconut (chopped)
- 20 grams foxnuts (makhana)
- 20 grams seedless dates
- 1 teaspoon white poppy seeds (optional)
- 1 teaspoon melon seeds
- 10 grams dried figs
- 1 tablespoon ghee
- 2 litres whole milk (full-fat milk)
- ½ teaspoon cardamom powder
- ½ teaspoon clove powder
- ¼ cup granulated sugar
- 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.