Gokharu Milk Porridge
This traditional restorative tonic transforms the hardy Gokharu herb into a strengthening milk-based porridge known for its vitality-boosting properties. Finely ground Tribulus terrestris flour is simmered slowly with rich milk to create a thick, medicinal beverage that has been valued for generations. Though naturally bitter, it is sweetened with sugar to make a comforting, warm supplement often recommended for physical weakness.
Ingredients
- 1 tablespoon Gokharu (Tribulus terrestris) powder (Originally '1/2 tola'. If using whole fruits, they must be dried and ground finely.)
- 1/2 cup Whole milk (preferably buffalo milk) (Originally '1 pasher' total (approx 1/2 cup), used in two parts.)
- 1 tablespoon Sugar (Or to taste. Used to mask the bitterness.)
Instructions
- 1If using whole Gokharu fruits, dry them in the sun for one full day to remove moisture, as they are very hard to grind. Grind them into a fine flour and sift through a sieve. If a fine flour cannot be achieved, crush them as finely as possible and sift.
- 2In a clean vessel, mix the Gokharu flour with half of the milk (1/4 cup). Place on a stove over low heat. Stir continuously and cook until the mixture thickens.
- 3Once thickened, add the remaining milk (1/4 cup) and continue to stir occasionally. Bring the mixture to a single boil ('ek josh'). Remove from heat immediately. Stir in sugar to taste and serve warm.
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