As November evenings turn sharper, especially in the hills, actress Bhagyashree has shared a simple winter ritual from Manali: a warm, nutty milk drink made with cashews, walnuts, halim seeds, cardamom and saffron. Posted on Tuesday, 3 November 2026, as part of her regular Tuesday Tips series on Instagram, the tip arrives just as many Indian homes are switching from light autumn food to richer, warming winter routines.
In the video, recorded in Manali, Bhagyashree notes that days still feel pleasant but the temperature drops sharply after sunset. Her message is simple: when the cold sets in, the body asks for warmth from within, and food can be one gentle way to give it that warmth.
What Bhagyashree shared from Manali
Bhagyashree, best known for Maine Pyar Kiya, has built her Tuesday Tips series around small, practical health habits. This week, the setting itself does much of the talking. Manali in early November is that in-between season: bright days, cold nights, and a clear signal that winter is on its way. Her tip is framed as nourishment first, not as a quick fix.
She points to almonds and walnuts for their antioxidants, for immune support, and for keeping skin moisturised from within during dry winter months. Halim seeds, also known as garden cress seeds, get special mention for being nutrient dense: vitamins A, C and E, along with calcium, iron and folic acid. Cardamom, or elaichi, and saffron, or kesar, complete the drink. Her caption sums it up: cold days call for warm nourishment, made a simple daily habit through winter.
The recipe, step by step
The method Bhagyashree describes is deliberately low effort, and it can be prepared the night before if mornings are rushed.
- Soak: Take two to three cashews, two to three walnuts and a small quantity of halim seeds, and soak them in water for two to three hours.
- Grind lightly: Drain and grind the soaked ingredients lightly, keeping a little texture rather than turning them into a fine paste.
- Flavour: Add cardamom and a few strands of saffron to the ground mixture.
- Boil in milk: Stir the mixture into regular milk or plant-based milk and bring it to a gentle boil.
- Serve warm: Pour into a cup and drink while it is still warm, ideally in the evening or before bed.
The quantities are modest: a single cup, flavoured by spices rather than added sugar. The original tip calls for no sweetener, and keeping it unsweetened lets the nuts and saffron carry the flavour.
Why these ingredients suit winter
Winter eating in India has always leaned on nuts, seeds and warming spices, and this drink sits comfortably in that tradition. Nuts add healthy fats and a feeling of fullness, which helps on cold evenings when people tend to reach for fried snacks. Walnuts and almonds are also pantry staples in most homes, so the recipe does not demand an exotic shopping trip.
Halim seeds are the less familiar ingredient, and that is part of why the tip has caught attention. These small, reddish brown garden cress seeds are used in laddoos and kheer in many Indian kitchens and are valued for iron and folate. Soaking them makes them easier to blend into milk, while saffron gives the drink its golden colour and festive aroma.
Making it part of a winter routine
A single drink will not change a season, and Bhagyashree does not claim otherwise. The value lies in the routine: a warm evening drink can replace a second cup of strong tea or coffee, and pairs well with an extra layer after sunset and regular water through the day. Plant-based milk works for those who avoid dairy, and portions should stay small for children, with nut allergies watched carefully.
A few sensible cautions
Anyone with a tree nut allergy should skip this recipe entirely, since cashews and walnuts are central to it. Saffron is potent, so a few strands are enough. People managing blood sugar or a medical condition, and women who are pregnant, should check with a doctor before adding a new daily drink. Above all, a nourishing drink supports a healthy routine, it does not replace medical care.
FAQs
What is in Bhagyashree’s winter drink?
Soaked cashews, walnuts and halim seeds, lightly ground with cardamom and saffron, then boiled in regular or plant-based milk and served warm.
How long should the nuts and seeds be soaked?
Bhagyashree suggests soaking them in water for two to three hours before grinding.
When did she share this tip?
She shared it on Tuesday, 3 November 2026, from Manali, as part of her Tuesday Tips series on Instagram.
Can I use plant-based milk instead of dairy milk?
Yes, her recipe specifically allows regular milk or plant-based milk, so either works depending on preference and tolerance.
Is halim seed the same as garden cress seed?
Yes, halim seeds are garden cress seeds, a small reddish brown seed used in traditional Indian sweets and drinks.
Winter, Bhagyashree reminds us, is best met with small, steady habits rather than dramatic changes. A warm cup, made with ingredients already in the kitchen, is a gentle place to start.
