Posted by Sundari Dasi on

In Ayurveda, the combination of berries and milk is generally considered incompatible. According to Ayurvedic principles, each food item is categorized based on its taste (rasa), post-digestive effect (vipaka), and energy (virya). Foods with different qualities can affect the digestive process and create imbalances in the body.

Berries, being sour in taste and having a heating energy (virya), can potentially cause an imbalance in the digestive fire (agni) when combined with milk. Milk, on the other hand, has a sweet taste and a cooling energy (virya). When these two contrasting qualities are mixed together, it can lead to difficulty in digestion and may create toxins (ama) in the body.

Ayurveda emphasizes the importance of proper food combining to support digestion and maintain overall well-being. It suggests avoiding incompatible food combinations to prevent digestive issues and promote optimal health. Here is a simple way to tweak your recipe and still enjoy making some delicious Milkshakes. You can use grass-fed whole milk, boiled at least 3 times and chilled. Boiling the milk makes it much more easier on digestion and it also enhances the taste. 

Milk is highly regarded in Ayurveda for its ability to nourish and build Ojas. This is due to its nutrient-rich composition, which includes proteins, fats, carbohydrates, vitamins, and minerals. Milk is also considered a complete and balanced food, as it provides a wide range of nutrients necessary for growth, maintenance, and repair of the body. Now lets dive into the recipe!!

To consume berries and milk together, there are a few ways to make it more digestible:


  1. Cooking the Berries: Cooking the berries before adding milk can help reduce/emiminatentheir sourness or and make them more compatible with milk.

  2. Separate Meals: If you want to enjoy both fresh berries and milk, it's best to have them as separate meals, with a gap of at least 3 hours between them.

Let's start by crafting our delectable Blueberry Jam, which will serve as the star ingredient for our delightful blueberry milkshakes.

Blueberry Jam Recipe


  • 2 pints of fresh blueberries/strawberries
  • 1.5 cups of rock candy (Khadi shakkar)
  • Pinch of cardamom seed powder
  • Pinch of nutmeg powder
  • 1 tsp vanilla bean paste
  • 2 tsp ghee or coconut oil


Step 1: In a medium-large skillet, heat 1/2 cup of water. Add the rock candy, stirring continuously until it's about 50% melted. Introduce ghee and blend well. After 3 minutes, gently add the fresh blueberries, ensuring even distribution.

Step 2: Gradually sprinkle in the pinch of nutmeg and cardamom powder. Mix thoroughly, maintaining high heat, and stir every 2 minutes. Around 15-18 minutes in, you'll notice the mixture coming together and reducing by almost half. Incorporate the vanilla bean paste and allow it to cook for an additional 3 minutes. The texture will resemble a thick, spreadable jam. Turn off the heat and allow it to cool.

Step 3: This batch yields approximately 9 oz of exquisite jam. I found creative uses for it, crafting delicious blueberry milkshakes and layering it on flatbreads alongside cream cheese, creating convenient rolls for kids' outdoor adventures and hikes.

For the Blueberry Milkshake:

Combine 2 tsp of the jam with 16 oz of chilled milk. Blend this delightful duo for approximately 60 seconds until smooth, resulting in the scrumptious blueberry milkshake.

Best Time for the Milkshake:

Indulge in this rejuvenating recipe during the summer season. Children can enjoy it as a standalone breakfast, savoring its pure goodness without additional accompaniments. Milk, rich in calcium, contributes to building Ojas, boosting immunity, and fostering vitality.

Enjoy the nourishing delight of this blueberry milkshake, embracing its refreshing taste and health benefits, all while relishing the summertime spirit.

Tips for making Strawberry Jam: I added 2 tbsp of dark ripe dragon fruit while cooking the strawberries to obtain the devious vibrant red color. lAter when using it for milkshakes made with nut milk or grass-fed cows milk, you will a beautiful pink color. 


  In Ayurveda, the sweet taste, known as "madhura rasa," is one of the six primary tastes. It is a taste associated with nurturing, grounding, and soothing qualities. The sweet taste is formed by the combination of the earth and water elements and is present in various foods naturally rich in carbohydrates. Promoting Kapha and reducing Pitta. Hence in summer favoring sweet and cooling preparations will have a balancing effect on the mind and body my not getting effecting my the rising heat in the peak of the summer seasons!

This recipe is good for all tridohas during the summer.

(But heavy Kapha imbalanced individuals need to avoid sweet taste, Madura further increases Kapha)

Happy cooking and savoring this summer treat!

Next blog will all about Almonds, Ojas and Almond Milk. 


Sundari Dasi 

Ayurvedic Wellness Consultant

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