I always turn to this homemade kadha whenever the weather changes or I feel the first signs of a sore throat. I like how this warm, sweet, and gently spicy drink feels soothing from the very first sip. Unlike the bitter versions I remember from childhood, this kadha tastes comforting and balanced, making it something I actually enjoy drinking even on regular days.
Why You’ll Love This Recipe
I love this kadha because it feels like a warm hug in a cup. I enjoy how the combination of whole spices, ginger, and tulsi creates a deeply comforting drink that feels restorative. I also appreciate that it is naturally sweetened and easy to adjust based on taste. Whenever I make it, the aroma alone already makes me feel better.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups water
8 to 10 cloves
3 to 4 green cardamom pods
8 to 10 black peppercorns
1 piece cinnamon, about 2 inches
2 tablespoons ajwain (carom seeds)
1½ inch piece fresh ginger
8 to 10 fresh tulsi leaves
½ teaspoon turmeric powder
1 tablespoon jaggery
1 teaspoon rock sugar (optional)
Directions
I start by lightly crushing the cloves, cardamom, peppercorns, cinnamon, and ajwain using a mortar and pestle to release their oils. I add these crushed spices to a pot with water.
Next, I crush the ginger and tulsi leaves together and add them to the pot along with turmeric powder, jaggery, and rock sugar if I’m using it. I bring everything to a boil and then let it simmer gently until the liquid reduces to about half.
Once the kadha is well infused and fragrant, I strain it and serve it hot in small portions.
Servings And Timing
I usually make this kadha to serve about 8 small servings.
Preparation time is around 5 minutes.
Cooking time takes about 25 minutes.
Total time is approximately 30 minutes.
Variations
I sometimes replace powdered turmeric with freshly grated turmeric when I have it on hand. If I don’t have jaggery, I use honey or maple syrup once the kadha cools slightly. When tulsi isn’t available, I simply skip it and still find the kadha effective and comforting.
Storage/Reheating
I store leftover kadha in the refrigerator for up to 2 days in a covered container. When reheating, I warm it gently on the stovetop and avoid boiling it again. I prefer sipping small amounts throughout the day rather than drinking it all at once.
FAQs
When is the best time to drink kadha?
I usually drink it in the morning or evening, especially when I feel congestion or throat discomfort.
How much kadha should I consume at a time?
I stick to about ¼ cup per serving and sip it slowly.
Can I make kadha stronger?
I make it stronger by letting it simmer longer so the liquid reduces further.
Is kadha a replacement for medicine?
I don’t treat it as a replacement for medicine, but I find it very soothing and comforting.
Can I customize the spices?
I often adjust the spices slightly based on what I have at home and my taste preference.
Conclusion
I keep coming back to this kadha because it feels nurturing, simple, and deeply comforting. I enjoy how every ingredient plays a role in creating warmth and balance. Whenever I need something soothing and homemade, this kadha is always my go-to drink.
This homemade kadha, or Kashaya, is a warm, comforting Ayurvedic drink made with spices, ginger, tulsi, and jaggery. Perfect for soothing sore throats and boosting immunity, it’s naturally sweetened and easy to prepare.
Ingredients
3 cups water
8 to 10 cloves
3 to 4 green cardamom pods
8 to 10 black peppercorns
1 piece cinnamon (about 2 inches)
2 tablespoons ajwain (carom seeds)
1½ inch piece fresh ginger
8 to 10 fresh tulsi leaves
½ teaspoon turmeric powder
1 tablespoon jaggery
1 teaspoon rock sugar (optional)
Instructions
Lightly crush cloves, cardamom, peppercorns, cinnamon, and ajwain using a mortar and pestle.
Add crushed spices to a pot with 3 cups of water.
Crush ginger and tulsi leaves together and add them to the pot.
Add turmeric powder, jaggery, and rock sugar (if using).
Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces to about half.
Strain the kadha and serve hot in small portions.
Notes
Use fresh turmeric instead of powdered for added freshness.
Replace jaggery with honey or maple syrup once cooled slightly.
Omit tulsi if unavailable—the kadha is still effective.
Customize spices to taste or based on availability.
Sip in small amounts rather than drinking all at once.
