Saffron Milk

Saffron milk recipe aka Indian Kesar milk is a healthy and delicious milk-based drink that is laden with the goodness of saffron.

Recipe Source Link:https://www.mygingergarlickitchen.com/saffron-milk/

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RECIPE INGREDIENTS

» For Saffron Milk

• 1 liter whole or full-fat milk
• 3-4 tablespoons almond flour or powder
• 1.5 tablespoons ghee
• 28-30 saffron strands
• 2 tablespoons flaked or sliced almonds
• 2 tablespoons chopped cashews
• 1 teaspoon ground cardamom
• 3 tablespoons sugar, or to taste

RECIPE INSTRUCTIONS

» Making Saffron Milk

1. Add 1.5 tablespoon ghee to a saucepan and heat over low heat. Once the ghee is hot, turn heat to low and add almond flour or almond powder. Saute the almond in the ghee until it turns aromatic and fluffy. TIP: Do not let the almond change its color.
2. Once the almond is fragrant, add 1-liter full cream or whole milk. Stir well and let it come to a boil over medium heat. Meanwhile, crush 25-30 saffron strands in mortar and pestle. Keep it aside.
3. Stir often until the milk comes to a boil, it prevents the milk from sticking to the bottom. When the milk comes to a boil, turn the heat to low. Now, add 4-5 teaspoons of boiling milk to the mortar and stir with the pestle. Add this to the boiling milk.
4. Do this one more time to remove all the crushed saffron from the mortar. Let it boil for 7-8 minutes over medium heat.
5. Now add the sugar, and mix well to completely dissolve the sugar. Cook for another 2-3 minutes.
6. After that, add 1 teaspoon ground cardamom, 2 tablespoons chopped cashews, and 2 tablespoons flaked or sliced almonds. Mix everything well and boil for 3-4 minutes.
7. Saffron milk is ready, remove it from the heat. Transfer it to a pitcher or a bowl. Pour the hot saffron milk into serving glasses. Garnish it with saffron, almonds, and dried rose petals. Serve saffron milk hot or warm.

RECIPE NOTES

1. I like to crush saffron strands in a mortar and pestle and then add it to the boiling milk. You can also soak the saffron in hot milk for about 10 minutes before adding it.
2. If you prefer to add saffron strands directly to the milk, then dry roast saffron for a few seconds before adding to the boiling milk. It would give a deep flavor to this milk.
3. You can easily double or triple this recipe if you are making it for a large group.