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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mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images. Mohanthal is a traditional Gujarati mithai with the rich flavour and melt-in-the-mouth texture of ghee-roasted besan and sugar. Rose water and spices like cardamom and saffron give the sweet an enticing flavour and captivating aroma to mohanthal , while an assortment of slivered nuts makes the sweet richer. Popular in Rajasthan and Gujarat, this mohanthal sweet is a part and parcel of the festive season. We have used regular besan for this traditional gujarati mohanthal recipe, which is easy to procure. During my visit to Gujarat, I saw mohanthal available in all sweet shops. Mohanthal mithai texture should be rough and hence we use a sieve with big holes for the besan mixture. While cooking the besan mixture make sure the flame is low to medium which would prevent the besan from giving a raw taste. It’s worth the effort as the result is a perfect traditional gujarati mohanthal. The sugar syrup consistency of gujarati mohanthal is a crucial step and should be cooked to 1.5 thread consistency. rajasthani mohanthal can be stored at room temperature in an airtight container for around 10 days! Aside from traditional gujarati mohanthal, check our collection of traditional Indian mithai recipes from coconut rava ladoo to makhne ki kheer. Enjoy mohanthal with step by step photos and video below.

shrikhand recipe | keasr elaichi shrikhand recipe | with 20 amazing images. It is simply amazing how the humble dahi transforms into a mouth-watering shrikhand dessert in just a few simple steps. Here is the easiest and best way to make yummy shrikhand out of everyday curds. It does not even require any cooking. Also known as Matho, shrikhand is an integral part of a traditional Maharashtrian or Gujarati thali. shrikhand recipe is made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Apart from tasting yummy by itself, keasr elaichi shrikhand can also be enjoyed as an accompaniment for roti or puris. Depending on what flavouring substances you add to the thick and creamy hung curds, you get different varieties of shrikhand. From flavours and essences to dry fruits and nuts, not to forget fruit pulps like mango, strawberry, rose, raspberry and chickoo, you can add an endless number of ingredients to your shrikhand. Notes on keasr elaichi shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Kesar Eliachi Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Kesar Eliachi Shrikhand. Of course, there are some classic all-time shrikhand favourites like the mango-tinged Aamrakhand. Interestingly, you can also make a healthy diabetic-friendly version of this popular dessert Mixed Fruit Shrikhand. Just let your imagination run wild and come up with your own funky versions! Enjoy how to make shrikhand recipe | keasr elaichi shrikhand recipe | with detailed step by step photos below.

This recipe adds a fruity dimension to the all-time favourite dry fruit roll! Freshly-made pineapple puree and cashews and cooked into a katli like mixture, which is then shaped into cylinders and rolled in assorted chopped dry fruits. While the base roll has a rich and fruity flavour, the outer layer of nuts and dry fruits adds an exciting crunch and more flavours to it. The Fresh Pineapple and Dry Fruit Roll is a real sweet treat, which will be loved by young and old alike. It stays good for two days, if refrigerated. You can also try other sweets like the Kaju Kopra Sheera and the Anjeer Halwa .

Wish to get into Lord Ganesha’s good books? Look no further. The Amrit Modak is inarguably his favourite food! Widely made during Ganesh Utsav, this delicious sweet treat is made using mawa, sugar and kesar. The tinge of saffron is quite noticeable and hence this is also called the Kesar Modak. Apart from the luxuriant flavour and melt-in-the-mouth texture, another striking feature of these modaks is the crunchy pistachio stuffing, which packs a punch of excitement into each bite! Much loved by young and old alike, the Amrit Modak is a good addition to any festive menu, not just Ganesh Utsav. Give it a try right away, because every day brings with it a new reason to celebrate life. Also do try other Indian sweets using mawa like Mawa Kachori, Mawa Peda, Coconut Barfi or Mawa Kesar Roll.

sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | with amazing 17 images. sabudana kheer without jaggery is a tasty and satiating dessert, ideal to have on fasting days. Learn how to make sabudana kheer. sabudana kheer made of sabudana cooked in milk and sweetened with sugar, is a janmashtami vrat special recipe which has a very rich taste and interesting mouth-feel. As it keeps you full for a long time, sabudana is a popular food for fasting days. Due to its pleasant shape and unique texture, it is also loved by kids, so this sabudana kheer without jaggery is sure to become your entire family’s favourite! To make sabudana kheer, soak the sabudana and keep aside for 1 hour. Heat the milk in a deep non-stick pan and boil on a medium flame for 4 to 5 minutes. Add the soaked sabudana, mix well and cook on a medium flame for 12 minutes. Add the sugar, saffron and cardamom powder, mix well and cook on a medium flame for 2 minutes. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté on a medium flame for 1 to 2 minutes. Pour it over the prepared sabudana kheer and mix well. Indian dessert for fasting is ready. Tips for sabudana kheer. 1. Soak the sabudana in the measured amount of water given here. 2. While cooking the sabudana in milk, remember to keep stirring the mixture occasionally so it does not stick to the bottom of the pan. 3. Saute the cashew nuts and raisins on a slow or medium flame, else they will burn easily. 4. This kheer tastes yummy when served chilled. So refrigerate for at least an hour before serving. You can also try other kheer recipes like Seb ki Kheer or Makhane ki Kheer. Enjoy sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | sabudana kheer without jaggery | with step by step photos and video below.

meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images. Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice | Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal. Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices. Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.

moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with 21 amazing images. moong dal halwa is a classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. Rajasthani traditional moong dal halwa is considered to be auspicious, and is often prepared during Holi , Diwali and weddings too. moong dal halwa is an Indian dessert recipe which is very famous North-Indian recipe and is made with yellow moong dal. This authentic moong dal halwa is known for its intense labor but every bit of effort put into making this recipe is worth it. moong dal halwa is rich and melts in your mouth. It takes a long time and lots of patience to sauté the dal and prepare the Rajasthani moong dal halwa and it will probably require a little extra ghee too! However, the outcome is worth every minute of extra effort you put into it. Notes and tips on moong dal halwa recipe. 1. To make moong dal ka halwa, pick and clean yellow moong dal. Transfer them in a bowl, add water and soak the yellow moong dal. Cover with a lid and soak for 3 hours. If you are in haste then soak the moong dal in hot water. Soaking is important as it swells and doubles in size and softens the moong dal. 2. After 3 hours, drain moong dal very well. If there is a lot of water, moong dal sheera will take longer time to cook so ensure you drain well. 3. Blend to a coarse paste and keep aside. Keep checking the mixer while blitzing and stop when the moong dal is coarse and not smooth. 4. Cook on a medium flame for 23-25 minutes, while stirring continuously. It is very important to stir continuously to ensure even cooking and preventing the dal from sticking to the pan. While you are roasting the moong dal keep pressing it down with your spatula for proper cooking. My mother makes moong dal halwa in a large quantity during Diwali days and we store it in the refrigerator for several weeks. Just add a little milk to the authentic moong dal halwa before reheating it. Also, there are no short cuts to make this moong dal halwa recipe, make sure you follow each and every step properly. Make sure to add good quality ghee as ghee inherits good taste in the halwa. Learn to make moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with detailed step by step recipe photos and video below.

anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with 23 amazing images. Rich enough to pamper your senses, tinged with the magic of Indian spices, the anjeer basundi is a dessert you will enjoy thoroughly. Learn how to make anjeer basundi recipe | easy anjeer basundi | dried figs basundi | anjeer basundi is a delightful Indian dessert that combines the richness of milk with the sweetness of figs and the aromatic flavors of cardamom and saffron. This easy recipe is a perfect blend of traditional and modern flavors, making it a delicious treat for any occasion. To make this delectable dessert, you'll need to simmer milk on low heat until it reduces and thickens, creating a creamy and indulgent base. While the milk is reducing, you'll prepare a fragrant infusion of saffron and warm milk. Once the milk has thickened, you'll add the fig paste, saffron-milk mixture, and cardamom powder, stirring gently to combine all the flavors. The figs add a natural sweetness and a unique texture to the dried figs basundi, elevating its taste to new heights. anjeer basundi is a versatile dessert that can be enjoyed warm or chilled, garnished with chopped nuts and a sprinkle of saffron. You can also try other Basundi recipes like the basundi or sitaphal basundi recipe. pro tips to make anjeer basundi: 1. Soak the dried figs in warm water for about 15-20 minutes. This softens them and makes them easier to blend. 2. Use full-fat milk for a richer and creamier basundi. Low-fat milk may not thicken properly. 3. Scrape the sides of the pan frequently. This incorporates the malai (cream) that sticks to the sides, adding richness and a lovely texture to the basundi. 4. Infuse saffron strands in warm milk. This enhances the flavor and aroma of the basundi. Enjoy anjeer basundi recipe | easy anjeer basundi | dried figs basundi | with detailed step by step photos.

rice kheer recipe | chawal ki kheer | Indian rice pudding | with 16 amazing images With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian sweets, kheer is one of the most popular offerings to God. There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding. Rice kheer is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings. The chawal ki kheer made at the Padmanabha Swamy Temple in Kerala is world-famous. Made by simmering rice and milk in heavy, large bronze vessels for a long time, this rice kheer has a rich taste and attractive pink colour that comes out of the natural thickening of milk. Here’s how you can make a delightful rice kheer at home. It requires very few ingredients, and the procedure is also simple. You just need to make sure you have enough time because the rice has to be cooked in the milk to get that intense mouth-feel and taste. Once the rice is cooked, the kheer is sweetened, flavoured with Indian spices and garnished with a fistful of assorted nuts and dried fruits. The rice kheer is kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Rice Kheer using condensed milk and cooked rice. I would like to share some important tips to make the perfect rice kheer recipe. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook. When festivals come one after the other, and you wish to pick from a variety of kheers, check out our collection of 113 Kheer Recipes. You will even find variants like Sabudana Kheer that come in handy on fasting days. Enjoy how to make rice kheer recipe | chawal ki kheer | Indian rice pudding | with detailed step by step photos.

chum chum recipe | cham cham sweet recipe | Bengali chomchom recipe | Diwali sweet | with 8 amazing images. chum chum is a Bengali mithai made using chenna. Learn how to make chomchom recipe. These oval shaped Diwali sweet - chum chum is cooked in sugar syrup and stuffed with a mixture of mawa. We have added refined flour (maida) to the prepared chenna which provides stiffness and helps to maintain a proper shape. To make chum chum, combine chenna and maida and mix well. Divide into 10 portions. Take each portion, one by one, between the palms of our hands and shape it into 100 mm. (4”) oval. Then combine the sugar with 3 cups of water in a deep non-stick pan, mix well and allow it to boil on medium flame for 5-6 minutes. Gently add the chum chums in the sugar syrup and boil on medium flame for 12-15 minutes and drain well. For stuffing, cook all ingredients for 5 to 6 minutes. Cool it completely. Slit each chum chum, stuff it and garnish with almond slivers. Other than the mawa, you also add some dates, figs or cashews to make cham cham sweet. You can even skip the stuffing and drizzle rabri on top of it or simply garnish using coconut and pistachios. Tips for chum chum. 1. Use freshly made chenna. 2. Crumble the mawa well so that you get a uniform mixture. 3. While shaping them, take care to see that there are no cracks on the surface. 4. While draining them after cooking, pick gently and add them to the sugar syrup. 5. Always keep them refrigerated. Try similar recipes like Rose Sandesh or Rasmalai. Enjoy chum chum recipe | cham cham sweet recipe | chomchom recipe | Diwali sweet - chum chum given below.

Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings. Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel. Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty. Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish. You can also try other Hyderabadi sweets like the Khubani ka Meetha .

khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with 14 amazing images. Khajur mishti doi is a healthy twist to the traditional Bengali sweet. As the name says healthy mishti doi with dates, is devoid of refined and sugar and made with dates. Learn how to make healthy Bengali sweet. To make Khajur mishti doi, you need to soak the dates in warm water for about half an hour. Then drain the water, deseed the dates and combine with water to make a smooth puree. Then boil the milk for 8 to 10 minutes and after cooling it slightly add the dates puree and curd for the mishiti doi to set. Pour into individual serving glasses or cups of your choice and allow it to set for 5 hours. Cooling milk in this healthy Bengali sweet for 10 minutes after boiling is very important as curd added in hot milk will not set the mishiti doi well. Similarly soaking the dates in the beginning in hot water is also important to get a uniform smooth dates puree and thus a smooth mishiti doi. Healthy mishti doi with dates has been made with cow’s milk as it has slightly lower fat content than full-fat milk. If you wish you can make this sweet with low-fat milk also. That will bring down the fat content to almost nil. Turn to about half a portion of this comparatively healthy Indian sweet to satisfy your sweet tooth. You will not load your body with refined sugar and thus avoid inflammation too with this khajur mishti doi. While heart patients and others aiming to eat healthy sweet can include this healthy mishti doi with dates as an occasional treat, diabetics should avoid it because of the addition of dates. Kids also need not hesitate to indulge in this sweet delicacy. Enjoy khajur mishti doi | healthy mishti doi with dates | healthy Bengali sweet | with step by step photos.

shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.

A luxurious veggie soup, with the dynamic flavour of whole spices and the aromatic touch of saffron. The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence! Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab .
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