Kesar almond halwa is an Indian dessert recipe made with badam,sugar,milk and flavored with saffron. Add natural color to your halwa by adding a pinch of Kesar.
- 1 cup almonds
- ¾ cup sugar
- fat pinch of saffron
- ⅛ tsp. cardamom powder
- ¾ cup milk
- 4 tbsp ghee
- few drops of rose water (optional)
- Wash and soak almonds in lot of water for 4 hours. peel off the skin and rinse them.
- Blend badam, sugar, cardamoms, saffron with milk or water to a smooth paste.
- Heat a nonstick pan or heavy bottom pan, add 2 tablespoon of ghee to it.
- Add the ground paste and constanly stir the mixture as it can stick burn from bottom.
- Add additional 2 tbsp of ghee and cook till the halwa thickens.
- when it reaches a desired consistency,put in a container to set
- Finally,Garnish with a pinch of Kesari Saffron.
Saffron Pudding is an easy dessert recipe made using milk, cream, saffron, egg and garnished with nuts.
- 300ml pure cream
- 100ml milk
- 1/2 teaspoon Kesari saffron threads, soaked in 1 teaspoon water
- 2 strips orange rind
- 1 vanilla bean, seeds scraped
- 3 egg yolks
- 2 tablespoons caster sugar
- 1/2 cup pistachio nuts
- 1 cup caster sugar
- 1/4 cup water
Method of preparing saffron pudding:
Note that this recipe takes 20 minutes preparation excluding chilling, 45 minutes cooking.
1. Heat cream, milk, saffron, orange and vanilla bean over a gentle heat (Neff induction level 4) until almost boiling.
2. In a separate bowl, whisk together the egg yolks and caster sugar.
3. Whisk the warm cream mixture into egg yolks. Strain mixture into a jug.
4. Divide mixture into 6 ramekins.
5. Stand ramekins on a large perforated cooking container and cook in steam oven on steam cooking setting at 100°C for 15 to 20 minutes until just set. (Alternative: bake in a water bath in your oven at 150°C for 20 minutes until just set).
6. Chill for 3 to 4 hours.
Saffron pudding is now ready to serve. This aromatic pudding is sure to impress your guests!
- 100 grams sugar
- 250 ml milk
- 250 ml double cream (or whipping cream)
- 1 teaspoon saffron (a good, loosely heaped teaspoon)
Grind most of the Kesari saffron in a mortar and pestle, and put half of the powder into the milk, and heat until boiling point.
Pour the boiling milk sugar mixture while continuously beating, and then return to the pan.
Continue to warm on low heat until thickened, carefully stirring all the while (copper pans are a Godsend for this, it never burns).
You probably measured the cream into a jug anyway, so pour the mixture into a jug of cream, mix it briefly. Add the rest of the saffron powder.
Just let it sit until it’s cool enough to put in the ice cream machine.
Put it in the ice cream machine according to the instructions. e.g. I switch mine on, let it cool for 5 minutes, then pour the ingredients in and let it mix until I hear it struggle because the mixture is frozen.
Serve with a few strands of the remaining whole Kesari saffron threads atop, or pistachio slivers, or a fleck of gold leaf.
Also, finely ground green cardamom works great instead of saffron.
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.
A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh
- Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
- 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.
- 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.
- Transfer the chenna to a mixer jar or a food processor.
- Add the powdered sugar and blend until you get a smooth paste.
- 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.
- 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.
- Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.
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
- 1 cup hung yogurt
- ● ¾ cup whole milk
- ● ½ cup condensed milk
- ½ sachet Kesari Saffron Powder
- ● Few strands of saffron for garnish
- 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.
- Meanwhile prepare the bhapa doi mixture.
- 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.
- Sprinkle Kesari Saffron powder and whisk till the mixture is uniformly golden coloured.
- Divide this equally between 4-6 pots. Seal this well with squares of aluminium foil.
- Place in steamer carefully. Cover the steamer with a lid and steam for 20 minutes.
- 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