Creamy Zaffrani Shorba recipe - How to make Creamy Zaffrani Shorba
For the Stock- Heat Butter in a pan, add the bayleaf, cloves, Cinnamon, Mace and peppercorns, mix well and saute it for a minute.
- Add water and boil it for 20-30 minutes and add Saffron.
- Switch off the flame and keep it aside for atleast 30 minutes.
- Strain and keep aside.
How to proceed- Heat butter in a pan and add the garlic and onions and saute for 3-4 minutes.
- Add the cauliflower and saute it for two minutes.
- Add the carrots and saute for more 2 minutes.
- Add milk to the vegetables and mix well and then add the green chillies, mix well and cook the mixture till the moisture in the milk evaporates.
- Add the besan and mix till the mixture becomes thick and dry.
- Allow it to cool for some time and transfer it into a blender and blend it into a smooth paste.
- Add some Stock while blending in order to make the mixture smooth.
- Transfer the paste into a pan, add the remaining stock to the paste and heat the mixture till one boil.
- Add salt and sugar and mix well.
- Serve hot.