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Popular Indian Recipes with Saffron

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Ways to use Saffron

uses of saffron. Diwali is here and it’s time to pull out all the stops! This is one time of the year where diets take a back seat and we indulge in rich, fragrant and flavoursome goodies, using the best and most exclusive ingredients we can lay our hands on. Prominent among these is saffron (kesar), one of the most expensive spices in the world!

Derived from the saffron crocus flower, this delicate spice adds a beautiful golden-yellow hue and a distinctive aroma and flavour to both sweet and savoury dishes like Kesar Peda , Kesar Suva Rice with Broccoli Sauce and Mawa Kesar Roll .

While its culinary uses are plenty, it also has several health benefits. Saffron is said to provide relief from acidity and gas problems; it provides relief from joint pains and arthritis; improves vision; lowers cholesterol; and reduces fever. It also does wonders for the skin and is also used as an ingredient in several beauty products.

Where cooking is concerned, a little goes a long way – just a few strands of saffron can transform dishes ranging from desserts to fragrant rich gravies and pulaos like Kesarwale Paneer Kofte ki Subzi , Dry Fruit Kesar Kulfi and Saffron Rice. Here are some suggestions that you can serve your guests this festive season.

Enjoy our uses of saffron and saffron Idian recipes below. 

Popular Indian Recipes With Saffron



1

The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .

2

No Indian meal is complete without a serving of our own desi ice-cream, the Kulfi! There are innumerable varieties of Kulfi, ranging from spice-tinged ones to fruity flavours too. This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you. The Dry Fruit Kulfi tastes even more awesome when topped with Falooda and Rabdi .

3

Nothing short of a royal creation, this recipe features a ring of rice, laced with saffron and dill, filled with a luscious broccoli sauce. The saffron lends a rich hue and aroma to the rice, while dill contributes its unique flavour to it. A dash of herbs and other ingredients like onions and green chillies make the broccoli sauce a tasty treat worthy of the intensely-flavoured rice. Arranged very appealingly, the Saffron Dill Rice with Broccoli Sauce is a delight to behold and devour! Do include this recipe for your next party buffet, it's delicious and attractive.

4

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

5

kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step images. kesar pista biscuits are popular Indian biscuits for young and old. Learn how to make eggless kesar pista badam biscuit. The badam pista cookies is a real delicacy with rich spicy notes. Maida based dough flavoured with saffron mixture, cardamom and nutmeg powder give these biscuits a true Indian touch. The use of saffron not only adds to flavour and aroma in these eggless kesar pista badam biscuit, but also make them colourful. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders gives it a tantalising aroma. To make kesar pista biscuits, combine the saffron and warm milk in a small bowl and mix well. Keep aside. Combine the ghee and sugar in a deep bowl and mix very well with a spatula. Add the saffron-milk mixture, cardamom powder and nutmeg powder and mix very well using a spatula. Add the plain flour and add the milk and knead into a soft dough. Divide the dough into 2 equal portions. Roll a portion of the dough into a 125mm. (5”) by x 150mm. (6”) rectangle using a little plain flour for rolling. Sprinkle a little pistachio and almonds evenly over it and roll again lightly so the nuts stick well to the dough. Cut into 25 mm. (1”) by 25 mm. (1”) squares using a sharp knife or a cookie cutter. Repeat steps 6 to 8 to make more biscuits. Bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Cool, store in an air-tight container and use as required. These kesar pista cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali, Christmas and Raksha - Bandhan. Tips for kesar pista biscuitskesar pista biscuits. 1. Ensure the maida is free of lumps. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. To press the nuts into the dough, roll lightly with a roller pin so that you don’t thin down the dough layer, but at the same time the nuts stick firmly to it. 4. To get the perfect colour and texture, bake the biscuits for just 15 minutes. It might still seem soft when you take it out of the oven, but once the biscuits cool in the tray, they will turn crunchy. Enjoy kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step photos and video below.

6

Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience. Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes. Enjoy how to make Paneer Kofta recipe with detailed step by step photos below.

7

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

8

Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.

9

Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself!

10

Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera .

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