221 saffron recipes

saffron recipes | 561 indian kesar recipes |

Saffron recipe collection. Kesar, or more commonly known as saffron, is one of the most known and expensive spice in the world. It is actually the stigmas (thread like things found in the flower that carry pollen seeds) that are dried up and used to provide flavor, color and seasoning. The fact that it is so labor intensive and has a unique flavor, is the reason for it being so expensive.

Kesar provides a beautiful yellow color to the food it is added to and has a mild grassy, sweetish taste. Even though it is seems like a sweet taste, it is still added to savory dishes to give them a royal taste. To use saffron, you have to take a few strands and add them to warm milk or water for 10 mins till it dissolves. Even a few strands are enough to flavor an entire dish.

Saffron Recipes for Indian Sweets

Ever wonder how many Indian Sweets and desserts have a very natural, subtle honey like taste and a distinct yellow color? Look no further, because the answer is saffron. Kesar is being used in India since first introduced and we have no looked back since. The most eaten and talked about desserts – Jalebi, Kesar Peda and Rasmalai, all have a beautiful kesar flavor running through them.

In the South, a famous sweet dish called Kesari Bhaat, is the southern equivalent of sheera, made with rava and flavored with saffron and cardamom. The mix of saffron, cardamom, pistachio and almonds is actually age old. It is the golden combination where each flavor complements the other well, resulting in so many different desserts like Kesar Malai Kulfi, Rasmalai, Kesar Elaichi Shrikhand, each having a distinct taste.

Kesar Recipes for Drinks

mere pinch of saffron can create wonders in terms of flavor and color. Apart from these qualities, it is also healthy. Because it is filled with antioxidants and nutrients, it is used in many drinks as well. Haldi Doodh is consumed at night because of the sleep inducing properties it has and is known to cure insomnia.  Saffron Lemon Drink is a drink that makes saffron the hero! It has no milk or any spice to mask the flavor of saffron and is very rejuvenating.  Adding kesar to your smoothie or milk can increase its health quotient.

Indian Saffron Recipes

Kashmiri saffron is of a very high quality which makes the food it is added to look very royal! That is one of the main reasons it is used in Indian food!  Speaking of royal, you think of rich densely flavored dishes. Shahi Pulao is one of those dishes that is packed with spices and their aromas with the bright yellow color of saffron making it even more inviting. Not only pulaos, a mix of a saffron and milk is added to various biryanis as well, like the Lajjatdar Handi Biryani and Kabuli Chana Kofta Biryani, to give a subtle seasoning to your palate.

Mughlai cuisine knows the appropriate use of saffron! They use it in their rice preparations, subzis and even soups! Zaffrani soup is basically a flavorful broth thickened with a milk-cornflour mixture and seasoned with saffron for its color. Since it works as a dyeing agent, you can use it to give color to any food of your choice. The beloved Tandoori Paneer Tikka has a hint of saffron too! A grand subzi to give a festive feeling is Kesarwale Paneer Kofte Ki Subzi which has a luscious gravy of onions, curd and whole spices.

Hope you enjoyed this collection of Kesar Recipes.

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badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with amazing 23 images. badam ka halwa recipe, an Indian mithai with a soft, fudge-like texture. The almond halwa just slides down your throat and warms your soul! One of the all-time favourite Indian sweets, badam halwa is made for any and every occasion, and sometimes for no reason at all ! Grandmas unfailingly advice their grandchildren to have a spoonful of this wholesome badam ka halwa every morning, all through the winter as it keeps the body warm. This is one delicious morning ritual nobody would want to skip! This all-time favourite winter badam halwa is, of course, a bit rich, so you cannot have more than a few spoons at a time. Worry not, you can stash Indian almond halwa safely into the freezer and have some everyday, especially in the winters. To make badam ka halwa recipe we have soaked, de-skinned and blend almonds to a course mixture without using any water or milk. It is important to have the texture of the ground almonds to have a grainy texture similar to semolina. So keep checking the mixer while blitzing and stop when the almonds are coarse and not smooth. Cook almonds in ghee until it imparts a nutty aroma and changes colour. Further, we have added whole wheat flour and cooked until almonds and atta are well roasted and followed by addition of water-milk mixture. Cook and keep stirring continously. We have added sugar, as the sugar melts the badam halwa will again turn runny so cook again until it turns a little dry. Add saffron and cardamom powder. The consistency of badam halwa is thick, not solid so make sure you do not over cook. Serve badam ka halwa hot garnished with almond slivers! In this particular recipe, we have added a bit of whole wheat flour to get a crunchy effect and also prevent the formation of ghee on top of the badam ka halwa, so don’t forget to add it. Enjoy badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with detailed step by step recipe photos below.

kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with 37 amazing images Kaju Puri consists of cashewnuts, almonds, sugar cardamom powder and saffron. While cashewnuts can just be powdered, the almonds need to be soaked in hot water for 15 minutes, deskinned, pat dried with a muslin cloth and then powdered. To this powdered sugar, cardamom powder and saffron are added and blended till smooth and fine. This mixture is cooked in some unsalted butter and then rolled and cut into circles. Finally they are baked to perfection. Before you begin making the recipe, keep all the ingredients and equipment ready too. The equipment would include a greased dish to spread the mixture for cooling, a greased rolling pin and rolling board. Keep the baking tray lined with cookie sheet too. Then you are set to make Cashew Cookie. Solely cashewnuts might render this mithai sticky, so do not miss out on adding blanched almonds to this Kaju Badam Puri. While you can make and enjoy Kaju Puri at any time throughout the year, it is often baked and served during festival like Diwali . At every step how the mixture will turn out to be has been mentioned in the step by step procedure. Follow all the instructions shared below and in the video meticulously to get the perfect Kaju Puri, like the one available in the market. Note that the bright yellow colour of this Indian mithai – Kaju Puri available in the market is because of the addition of yellow colour. This recipe has no added colour or preservatives, so use of good quality of saffron (kesar) is a must to get some yellow colour. Enjoy kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with step by step photos.

mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with 32 amazing images. mango bread rasmalai is very easy and tasty recipe, made with bread and mangoes. Learn how to make mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | mango rasmalai is a soft, melt in mouth and delicious Indian dessert prepared with mango flavor to suit the summer season. Yes the regular rasmalai is given a mango twist which gives this dessert a different taste, look and appealing color as well. I am sure this bread mango rasmalai will be loved by all the mango lovers. mango stuffed bread rasmalai is a decadent and rich homemade dessert flavored with fresh mango puree and chunky chopped mangoes. The juicy and spongy stuffed bread are then dunked in a creamy sweetened mango flavored milk. Serve chill garnished with some chopped pistachios and almonds. Tips to make mango bread rasmalai: 1. Instead of white bread you can also use brown bread to make this recipe. 2. Chopped mangoes in the malai mixture gives a pleasant mouthfeel. 3. Refrigerate before serving so that the bread soaks up all the ras flavours. Enjoy mango bread rasmalai recipe | bread mango rasmalai | mango stuffed bread rasmalai | with detailed step by step photos.

instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with 26 amazing images. Gulab jamun is a one such dessert which is not only liked by all age groups, but making gulab jamun is a tedious job. Learn how to make instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | Traditionally gulab jamun are made using hariyali khoya as a main ingredient. Haryali khoya is not easily available and is very tedious to make at home. So today I’m sharing this gulab jamun recipe using premix which is also economical and the easiest way recipe of making gulab jamun. This instant gulab jamun recipe is really a time saver, also the recipe doesn’t compromise in taste. The dough is soo manageable to shape and the gulab jamun using milk powder get ready within minutes. You can store the gulab jamun premix for later use in an air tight container for a month. As its homemade it doesn’t have any preservatives or additives. Tips to make gulab jamun premix: 1. Milk powder adds the significant milky and rich taste to the gulab jamuns. 2. If the dough becomes dry while shaping, you can add little milk and knead again. 3. Rotate the spoon in the oil while deep frying so that the gulab jamun gets evenly cooked. 4. Immerse the fried gulab jamun immediately in the warm syrup so that the gulab jamuns properly soak the syrup. Enjoy instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with detailed step by step photos.

double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with 26 amazing images. Hyderabadi famous dessert double ka meetha is an Indian bread pudding and is popularly made for the festival of Eid or on wedding functions. Learn how to make double ka meetha recipe | Hyderabadi famous dessert double ka meetha | double ka meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). Tinged with Indian spices like cardamom and saffron, this sweet is irresistible, and sure to double the festive cheer! You can also try other Hyderabadi sweets like quick shahi tukda recipe or sheer khurma recipe | pro tips to make double ka meetha: 1. To make milk creamier, you can add milk powder to it. 2. You can also use brown bread to make double ka meetha. 3. You can use any mixed chopped nuts of your choice to garnish this dessert. Enjoy double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with detailed step by step photos.

mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images. mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi. To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately. Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too. In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams. Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi. Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well. Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with 18 amazing images. thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home tastes absolutely heavenly, far superior to the readymade mixes available in the market. Learn how to make thandai powder at home. To make the thandai, combine the saffron and 1 tbsp warm milk in a bowl and keep aside. Boil the milk in a deep non-stick pan or saucepan, add the sugar and mix well. Refrigerate the milk till cold. Keep aside. In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast an hour. Drain well and do not discard the soaked water. Blend in a mixer using ¾ cup of soaked water till smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth. Drain using a strainer. Pour equal quantities of the thandai into 6 equal glasses. Serve the thandai chilled garnish with chopped pistachio and saffron strands. Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron of how to make thandai powder at home rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. A mixture of these spices and nuts when blended, mixed with milk and kept aside for 2 hours blends beautifully with the milk. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the Homemade thandai Holi and Diwali recipe as it is without straining. Serve it for parties or special festive occasions. Tips for thandai. 1. Use of full fat milk is a must to enjoy thick thandai. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. You can microwave the saffron in a microwave safe bowl for 10 to 15 seconds, crush it and then add it to the drink. This helps to lends a better colour of saffron to the drink. Enjoy thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with step by step photos below.

Easy, quick, irresistibly delicious – that describes the Date and Nut Slice best of all. A mouth-watering combo of dates and condensed milk cooked in butter is further enhanced with a generous dose of mixed dried fruits, all of which is then prepared into handy-sized slices. Store it in an airtight container, to enjoy anytime you wish. Put some in your kids’ snack box, or carry a few to office; you will love to bite into it any time of the day.

amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with amazing 22 images. An evergreen Rajasthani recipe, the amla murabba is a wonderful accompaniment to any meal, but it is so tasty you will want to enjoy a spoonful at any time, without any reason at all. Rajasthani amla murraba is Indian gooseberry cooked in sugar syrup along with saffron and cardamom powder. The process of making Rajasthani amla murraba needs patience and yet the method is super easy and one cannot go wrong with the recipe!! In this amla murabba recipe, the soft-cooked and sweetened amlas are delightfully flavoured with our favourite Indian spices – cardamom and saffron. It is sweet and tangy in nature. amla murabba is an ideal recipe for winter as amlas are best bought in winter season. The thick syrup helps in the preservation of the amla murabba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas Although it takes some time to prepare, this amla murabba pickle will stay well in an airtight glass container at room temperature for six months, so it is completely worth the efforts. You can also try other recipes using amla like Amla Pickle and Amla Honey Shot. Learn to make amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with detailed step by step photos below.

amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.

kashmiri kahwa | kashmiri tea | traditional kashmiri kahwa drink | with 13 amazing images. Kashmiri Kahwa, a classic drink from the Himalayan valley, is a soul-warming drink that resonates with the power of Indian spices. Here, green tea is infused with a range of spices including cinnamon and cardamom, and served with a touch of saffron and a garnish of chopped almonds. Indeed, this is one exciting cuppa that you will love to smell, sip and bite too! You will find that the Kashmiri Kahwa will instantly perk you up with its amazing aroma and flavour. Have the Kashmiri Kahwa drink on a cold winter day to keep you warm. Aside from Kashmiri Kahwa (Kashmiri Tea) you can also try other unique drinks like the Orange Green Tea and Phudina Green Tea. Enjoy how to make Kashmiri Kahwa recipe with detailed step by step photos below.

masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with 20 amazing images Masala Milk Powder is an Indian Masala Powder made with nuts, spices and saffron. It is very healthy for every age group as it is full of vitamins and proteins. The very famous Indian drink that is Masala Doodh is made by using masala milk powder. Masala Milk Powder for Masala Doodh is made with ingredients like cashew nuts (kaju) you need to keep an eye on it as it tends to get brown immediately ,almonds (badam) you can remove the almond skin if you wish to, pistachios (while storing them you need to make sure you store them in the refrigerator as they turn randic , cardamoms (elaichi), black pepper (kalimirch), sugar, nutmeg (jaiphal) powder and saffron (kesar) strands that help giving colour to the Masala milk. All these ingredients are ground together in a blender. Now a days saffron is very expensive you can add turmeric if you want to give a nice colour to your masala milk. masala milk powder recipe + masala milk, you should probably watch out on weight if you are consuming it on regular basis as there are high chances of you putting on weight. It is good for pregnant women. I give it to make kids and in-laws twice or thrice a week in winter season before they go to sleep, as it helps in sound sleep. My mother would make it at home and store masala milk powder in an air-tight container for one to 2 months, she would often sprinkle it on few sweets that’s he used to make to give them a unique flavour. It is also easily available in markets and grocery shops but the homemade ones are always better, best and healthy. Enjoy masala milk powder recipe + masala milk recipe, masala doodh powder recipe | with detailed step by step photos and video given below.

anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with 22 amazing images. A barfi in one minute, and that too a super-healthy one? Here you go! Learn how to make anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | anjeer and mix nut barfi, as the name suggests combines iron-rich and flavourful ingredients like figs, nuts and sesame seeds. A teaspoon of ghee together with saffron and cardamom imparts a rich and magical aroma to this quick barfi, while the sesame seeds imparts a deep flavour to it. The sweetness of figs is balanced well by the husky flavour of the nuts. In all, a super quick and easy sugar free anjeer barfi for your sweet tooth. You can also try khajur pista almond barfi recipe. Tips to make anjeer and mixed nut barfi: 1.Do not use any water to blend the figs as it will become wet paste and wont bind well. 2. You can also use steel thali but make sure to grease it properly. 3. Make sure there are no big chunks of nuts otherwise the barfi will not cut properly. Enjoy anjeer and mixed nut barfi recipes | sugar free anjeer barfi | dry figs and nuts barfi | with detailed step by step images.
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