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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Sweet and sour, salt and spice, every experience needs to be coupled with a complementary, often contrasting experience in order to bring out the best of both. Likewise, a chaat platter must be finished off with a rich dessert in order to complete the enjoyment. And, what better mithai can you choose than our ever-popular Gulab Jamun! This recipe tells you how to make authentic Gulab Jamun, not with any readymade mixes, but with special hariyali mava, which gives the traditional sweet its rich mouth-feel and intense flavour.

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

Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios. Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream. You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking.

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!

quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with 18 amazing images. quick shrikhand recipe is a quick Indian dessert which is a 5 minutes shrikhand. Shrikhand is made using the most basic ingredients. All you need to have in hand is hung curd or greek yoghurt to prepare shrikhand immediately. We have used only 4 ingredients, hung curds, sugar, elaichi and saffron in preparing this quick shrikhand recipe. Indians have curd at home so we have shown you how to make quick shrikhand recipe with homemade curds but you can easily buy Greek yoghurt and make the recipe. Just skip the step of making hung curds. quick shrikhand recipe is simply amazing how the humble dahi transforms into a mouth-watering dessert in just a few simple steps. Here is the easiest and best way to make yummy Shrikhand out of everyday curds. 5 minutes shrikhand does not even require any cooking. Shrikhand is a standard feature of sunday meals, festive menus. A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorize it as an occasional treat! Notes on quick shrikhand recipe. 1. Dissolving saffron (kesar) in warm water or milk is very important to bring out quick shrikhand full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers rather than using a spoon. 2. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily. 3. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand. Make this yummy delicious 5 minutes shrikhand at home and do not forget to garnish it with pistachios and almonds!! Learn to make quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with detailed step by step recipe photos.

An easy but tantalising mithai that will be welcomed by all your guests for its innovative presentation and fabulous taste! To make this Dry Fruit Stuffed Dates, you need really good quality dates that are a little large in size, so they can be stuffed with a lovely mixture of nuts and mava sweetened with sugar and laced with spices. Each and every person is sure to love this sweet, with its aesthetic flavour and nutty crunch. Dry Fruit Stuffed Dates is a perfect homemade mithai to serve for special occasions and make them memorable. Love dry fruits?, then click here for recipes using dry fruits to make a sweet or dessert out of them. Enjoy how to make Dry Fruit Stuffed Dates recipe with detailed step by step photos.

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

In all regional cuisines of India, Kheer made of milk and rice is very popular. This Bengali Payesh is also a variant of this milk and rice kheer. Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron. Adding bay leaves to the kheer while cooking gives it a unique aroma that lingers in the kheer even after the leaves are discarded. This Bengali Payesh tastes best chilled, so refrigerate for at least an hour before serving. Try other sweet recipes like the Khubani ka Meetha and the Gajar ka Halwa .

A shaahi drink in which mild spices romance with the almonds and milk resulting in a rich taste. Make the paste in advance and mix it with milk whenever hunger pangs strike on a fasting day.

The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which in rice gain a new flavour when layered with spicy curds gravy. Green peas added to the rice make this dish a treat for your eyes. This dish is a little time consuming but is a great option for serving at parties and treat your loved ones if you have time on hand.

lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images. lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron. Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai. To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands. The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat. Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm. Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets. Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos.

chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | with 31 amazing images. chhanar malpua is a delicious and easy-to-make dessert that is sure to please everyone. Learn how to make chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | Rajasthani chenna malpua is a delicious and sweet Indian dessert made from cottage cheese (chhena), sugar, and spices. It is a popular dish that is often served during festivals and special occasions. This recipe is for a traditional chenna malpua, but you can also experiment with different flavors and toppings. For example, you could add cardamom, saffron, or rose water to the batter. chenna malpua is made with a batter of chenna (milk curds) and sugar, and is fried until golden brown. The malpuas are then soaked in a sweet syrup and garnished with nuts. Tips to make chenna malpua: 1.You can use cow milk also to make the chenna at home. 2. Instead of making chenna you can use readymade paneer to make this chenna malpua. 3. Make sure the sugar syrup should be warm so the malpuas get evenly soaked. 4. You can shallow fry these malpuas in ghee also. Enjoy chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |

Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring. This superb dessert also tastes great when flavoured with saffron (kesar) or rose essence. The key to a good phirni is to grind the rice well. The phirni is a common preparation in most Punjabi households and is traditionally served in earthenware bowls called ‘shikoras’. These are popularly known as ‘matki phirnis’ and are served at most punjabi restaurants and functions.

paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer | with 17 amazing images. paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer is a pleasurable Indian sweet. Learn how to make paneer payasam. To make paneer kheer, add the milk in a non-stick pan and bring to boil on a medium flame. Lower the flame and simmer for 6 to 8 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the almonds, pistachios, cashewnuts and cardamom powder mix well and cook on a slow flame for 2 minutes. Add the paneer, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot or chilled garnished with almond and pistachio slivers. Chena kheer is a wholesome sweet recipe, elegantly laced with the sweet flavour of cardamom and topped with mixed nuts for added crunch. Garnishing with nuts reinforces the kheer with more protein and other nutrients too, making this a wonderful snack or dessert for growing kids and adults too. Using cottage cheese to make paneer payasam gives you a rich mouth-feel and flavour without labouring over the milk for too long. You will be delighted to see your kids lick of this delectable kheer up to the last drop! This Indian paneer kheer for upvas, vrat is enjoyed during the fasting festival of Navratri, Holi too! This kheer is perfect to be served as a Prasadam also. You can even opt to serve this kheer at parties, because it tastes delightful both hot and cold. Tips for paneer kheer. 1. The first boil of the milk is done on a medium flame and thereafter it is cooked on a slow flame to ensure we get the perfect consistency of the kheer. 2. Grating the paneer is necessary to ensure a uniform texture of kheer. 3. You can buy readymade paneer or make paneer at home. Enjoy paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer | with step by step photos.
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