Author: kesari

Saffron Sandesh is a Bengali sweet made using chenna . Sandesh is made by tossing the chhena lightly with sugar over low heat. Granish with Nuts & saffron.

 Servings

A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh

Ingredients

• 2 litres whole milk
• 2-3 lemons
•  ½ – ¾ cup powdered sugar
• 10-15  Kesari Saffron Threads   
• Buy now @ https://www.kesarisaffron.com/product/kesari-1-gram/

Method

1. Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
2. Bring the milk to a boil. When it has come to a boil, lower the flame and add 4 tbsp of  lemon juice gradually with constant  stirring of  milk. As soon as the milk has separated into curds and whey, pour it through the muslin lined sieve.
3. Tie the ends of  the cloth and allow this to sit in a bowl of iced water for 10 minutes to  allow the chenna to stop  cooking.  Squeeze out  excess water and hang this over a bowl or the sink for 20 minutes for the water to drain out.
4.  Transfer the chenna to a mixer jar or a food processor.
5. Add the powdered sugar and blend until you get a smooth paste.
6. Place a non stick pan on heat with the chenna mixture on a medium flame. Stir around with a silicone spatula for 8-10 minutes until it is somewhat dry and comes together into a ball. In the final stage, add the  Kesari  Saffron powder and mix well until uniformly blended into the sandesh giving it a golden hue.
7. Remove this into a lined baking tray. Press this down and smoothen the top. Garnish with a strand of saffron or a bit of chopped pistachio.
8. Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.

Variation

Add coarsely stopped pistachios to the sandesh in the final stage to get kesar-pista sandesh. You can also add ¼ tsp of ground cardamom for added flavour

A Bengali mishti that is utterly simple to make, something you can make ahead and serve your guests. Makes 4-6 servings

Ingredients

• 1 cup hung yogurt
• ● ¾ cup whole milk
• ● ½ cup condensed milk
• ½ sachet Kesari Saffron Powder
• ● Few strands of saffron for garnish

Method:

1. Set  a  steamer with  2-3 inches of water. Cover and allow the water to come to a boil. Keep 4-6 small earthen pots (100-150 ml) or kulhads ready along with 4 squares of aluminium foil to cover them later.
2. Meanwhile prepare  the  bhapa  doi mixture.
3. In  a  large bowl,  whisk the  hung yogurt until smooth. Add the whole milk and condensed milk and whisk until you get a smooth mixture.
4. Sprinkle Kesari Saffron powder and whisk till the  mixture is uniformly golden coloured.
5. Divide this equally between 4-6 pots. Seal this well with squares of aluminium foil.
6. Place in steamer carefully. Cover the steamer with a lid and steam for 20 minutes.
7. When done, the bhapa doi with be set like a  pudding.  Garnish  with  1-2 strands of saffron and refrigerate this for 3-4 hours or overnight

A rich, indulgent pilaf that is worthy  of the festive season Serves 4

Ingredients  

• 1 cup long grained basmati rice
•  1 tbsp ghee
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios
•  2 tbsp chopped cashewnuts
• 2 tbsp chopped cranberries
• 2 tbsp raisins
•  2 green cardamoms
• 1 bay leaf
• 2 sticks cinnamon
•  6 cloves
• ½ tsp salt
• 2 cups water
•  ½ sachet Kesari Saffron Powder
• 1 tbsp milk

Method:      

1. Wash the rice and soak it in water for 30 minutes
2. Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside
3. In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.
4. Drain the rice and add to the pan. Toast  the  rice with the  spices on medium flame for 2-3 minutes.
5. Add 2 cups water and salt. Bring this to a boil.
6. Once  the  water is boiling, reduce flame, cover with a lid and allow to cook for 8 minutes or until the rice is nearly cooked.
7. Whisk the saffron powder in the milk and tip it into the nearly cooked rice.
8. Gently toss the rice in the saffron milk until it gets a uniformly golden hue. Remove the pan from the flame.
9. Mix half the fruit-nut mix into the rice.
10. Remove this onto a platter. Garnish with the leftover fruit-nut mix.
11. Serve with a spicy curry.

Variation: A handful of green peas and finely sliced green beans can be added to make this a vegetable-fruit & nut pilaf.

Indian shortbread cookie that goes perfectly  with a cup of masala chai Makes 30 pieces

Ingredients

• 1.5 cups maida
• 2 tbsp besan
• 1 tbsp chiroti rava
• ¼ tsp baking soda
• ½ cup ghee
• ½ cup powdered sugar
• 1 sachet Kesari Saffron Powder
• For garnish: 10-12 pistachios, Saffron strands

Method:

1. Sieve the maida, besan, rava, baking soda and keep aside
2. In  a bowl, mix together the  ghee, sugar and saffron powder until well combined.
3. To this add the dry ingredients and gently combine until you get a smooth dough.
4. Pinch off 30 portions from this dough.  Roll each  portion  between palms to get a smooth ball
5. Flatten this ball slightly and place on a baking sheet. Keep some distance2cm between the cookies as they will expand as they bake.
6. Preheat oven at 180°C.
7. Meanwhile,    roughly    chop     the pistachios and press a pinch of chopped nuts over each cookie
8. Bake in the preheated oven for 20 minutes
9. Remove, cool and  pack in airtight container. Garnish with a strand of saffron before serving if desired

Variation: Substitute half the maida with wheat flour and use 1-2 tbsp of milk to bind the dough if need be.

Makes 8-10 pieces

Ingredients

• 1 cup / 200 grams unsweetened khoya
• ¼ cup ghee
• ½ cup powdered sugar
• ¼ tsp elaichi
• ½ sachet Kesari Saffron Powder
• Few strands of Kesari saffron for garnish

Method:

1. 1 Coarsely  grate the khoya and keep aside. Lightly grease a 4-5” square pan with ghee and keep aside.
2. Heat the ¼ cup ghee in a non stick pan.
3. Add  the  grated khoya, cardamom powder and sugar.
4.  Keep stirring continuously for 10-12 minutes on  medium heat until the mixture comes together into a ball, leaving the sides of the pan.
5. Remove half  the  mixture into  the greased pan and smoothen it out to cover the whole pan.
6. Add Kesari  saffron powder to  the remaining half of the burfi mixture in the pan, stir well for 30 seconds. Transfer this over the plain burfi layer.
7. Using a cling film or a plastic sheet, smoothen the top of the burfi mixture in the pan.
8. Garnish with few strands of saffron. Refrigerate for  30 minutes and cut into desired shapes.