By Royal Gold Saffron
Saffron Milk (Kesar Doodh) is a warm, golden drink from India made with milk, saffron, and cardamom. Traditionally enjoyed at bedtime or during festivals, it’s known for its soothing, healing qualities and rich aroma. A sip of this comforting elixir is like a warm hug from grandma simple, pure, and full of love.
Ingredients
- 2 cups whole milk (full-fat for creaminess)
- 10–12 saffron strands
- 2–3 green cardamom pods, lightly crushed (or ¼ tsp ground cardamom)
- 2 tsp sugar (adjust to taste)
- 1 tsp chopped pistachios (optional)
- 1 tsp chopped almonds (optional)
- A few drops of rose water (optional, for extra aroma)
Grandma Tips
- Saffron Quality Matters: Use good-quality saffron for the richest color and aroma. Grandma would say, “Don’t be stingy with the kesar if you want magic in your milk.”
- Mortar & Pestle Love: Lightly crush saffron strands in a warm spoon or mortar before blooming this enhances the release of both color and scent.
- Nighttime Elixir: Drink this before bed it aids digestion, improves sleep, and grandma would say it’s “good for beauty and brain.”
- Slow Simmer: Never boil milk on high gentle simmer keeps the nutrients and brings out creaminess.
- Tradition Add-On: Some grandmas add a pinch of turmeric for extra warmth and health especially in winter.
Instructions
1- Saffron Blooming
- In a small bowl, add 1 tablespoon of warm milk.
- Add the saffron strands to this milk and let it sit for 10 minutes. This releases maximum color and aroma.
2-Prepare the Milk
- In a saucepan, bring the remaining milk to a gentle simmer over medium heat.
- Add the crushed cardamom pods and sugar. Stir well.
3- Add Bloomed Saffron
- Once the milk is hot and slightly reduced (about 7–8 minutes), add the saffron milk mixture.
- Stir well and let it simmer for another 2–3 minutes so the flavors marry.
4- Garnish and Serve
- Pour into cups.
- Garnish with chopped pistachios and almonds.
- Add a drop of rose water if desired.
