Saffron Vegetable Soup is a hearty vegetarian soup packed with leeks, cauiflower, potatoes, cashewnuts and plenty of saffron flavour! This soup is super creamy, so easy to make and can be made in under 30 minutes. If you get to try out this delicious vegetable soup, let me know in the comments how you like it!
½ Cup Hot Water 20-25 Kesari Saffron Strands 3 Tbsp Olive Oil 1 Leek, sliced 3 Potatoes, peeled & diced ½ Cauliflower, cut into florets ¼ Cup Cashew Nuts 750ml Water Salt & Pepper to taste Coriander, for garnish .
In a small bowl, add hot water along with saffron strands. Mix well and let it infuse for 5 minutes. Keep aside.
a stock pot, heat olive oil over medium heat and add the leek. Saute
for a minute and add potatoes along with cauliflower and cashew nuts.
Mix well and saute for 5 minutes.
Add water and the infused saffron water to the stock pot, mix well, cover and cook for 10-12 minutes.
10 minutes, remove the cover and blend the soup using a stick blender
or a regular blender. Add salt and pepper, mix well and bring the soup
to the boil and cook for 1 minute.
Once cooked, remove from heat, transfer the soup to a serving bowl, garnish with coriander and serve hot.
A Simple and delicious saffron Oreo icecream recipe using whipping cream, crushed Oreo, saffron powder, milk and condensed milk. It’s very easy to make. Do try this ice cream recipe and let us know how it turned out.
1 ½ Cup Whipping Cream ¼ Cup Hot Milk ⅛ Tsp Kesari Saffron Powder⅓ Cup Condensed Milk 10 Crushed Oreo Biscuits + for garnish Saffron Strands, for garnish
In a large bowl, add whipping cream and whisk for 3-4 minutes until medium peaks.In another bowl, add hot milk and saffron powder. Mix well and let it infuse for 5 minutes.After 5 minutes, pour the saffron milk over the whipped cream. Add condensed milk and crushed Oreo. Fold the ice cream mix gently using a spatula. Once mixed, transfer to a deep container and freeze for overnight.Once the ice cream is set, scoop into serving bowls, garnish with more Oreo and saffron strands and serve chilled.
A very refreshing and healthy drink! Just simply mix together crushed ice, saffron sharbat and cold water. Serve the sharbat with ice cubes as a welcome drink to your guests and they are sure to love it. This Sharbat is very to make and tastes better than any other soft drink.
450 ml Water ¼ Cup Kesari Saffron Sharbat 3 Cups Crushed Ice Ice Cubes, to serve
Method: In a jug, add crushed ice, saffron syrup and water. Mix well and keep aside. In long glasses, add ice cubes and pour the saffron sharbat over the ice cubes. Serve chilled.
Kesar Nankhatai – Saffron infused shortbread cookies that go perfectly with a cup of masala chai. This delicious cookie is made with flour, milk, kesar, besan, suji and oil. It is baked to perfection until soft and crispy in an oven and served warm.
Ingredients: 3 Tbsp Warm Milk 20 Kesari Organic Saffron Strands + for garnish 1 Cup Flour 2 Tbsp Besan 2 Tbsp Sooji 1 Tsp Baking Powder ½ Cup Oil ½ Cup Powdered Sugar
Method: In a small bowl, add warm milk along with saffron strands. Let it infuse for 5 minutes and keep aside. In a medium bowl, add flour, besan, sooji and baking powder. Mix well and keep aside. In another large bowl, add oil and sugar. Mix well for 2 minutes and add the flour mix slowly to the oil mix while mixing simultaneously. Add reserved saffron milk to the flour mix and knead into a soft dough. Make 10 small balls the size of a lemon and press down gently. Place the cookie dough onto a baking tray and bake in a preheated oven for 20 minutes. Once cooked, remove from the oven and cool for 10-15 minutes. Garnish with saffron and serve as is or store in an airtight container for later use.
Chat With Us
An OTP (One Time Password) has been sent to XXXXXXXXXX. Please enter the OTP in the field below to varify your phone.