Author: kesari

Kesar Sharbat Recipe| How to make kesar(saffron) sharbat- Kesari

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.

Ingredients:

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 Sharbat Recipe| How to make kesar(saffron) Sharbat- Kesari

Easy Malpua Recipe| How to make kesar malpua – Kesari

Malpua is a popular indian sweet of fried fluffy pancakes dipped in sugar-saffron syrup and served with a garnish of chopped nuts, saffron strands and cream. It is made with a simple semolina batter, milk, cream, fennel seeds and fennel powder.This dessert recipe is easy to prepare and tastes best when served warm.

Ingredients:

  • 1 Cup Sooji
  • ¼ Tsp Cardamom Powder
  • ¼ Tsp Fennel Powder
  • ¼ Tsp Fennel Seeds
  • ¼ Cup Cream + for garnish
  • 1 Cup Milk
  • Oil, for frying
  • 350ml Water
  • 20Kesari Organic Saffron Strands+ for garnish
  • 1 Cup Sugar
  • Chopped Nuts, for garnish
  • Method
  • In a large bowl, add sooji, cardamom powder, fennel powder & seeds, cream and milk. Mix well and keep aside to rest for 20 minutes. Add more milk to the batter if it becomes too thick.
  • Heat oil in a wok over medium heat for deep frying.
  • Now ladle the malpua batter to the hot oil and cook for 5-7 minutes while flipping in between. Repeat with all the batter and keep aside.
  • In a saucepan, add water and bring to the boil. Add saffron and boil for 2-3 minutes. Add sugar and cook for 10-12 minutes until it becomes syrupy.
  • Once the sugar syrup is ready, add the reserved malpuas to the syrup, soak for 10-15 minutes, transfer to a serving platter, garnish with chopped nuts, saffron and cream and serve warm.

Easy Malpua Recipe| How to make kesar malpua - Kesari

Kesar Nankhatai (Saffron Cookies) | Shortbreads | Kesari

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.

Kesar Nankhatai (Saffron Cookies) | Shortbreads | Kesari

Seviyan Kheer (Vermicelli Kheer)| how to make Semiya Payasam | Kesari

Seviyan Kheer or Vermicelli Kheer is a vermicelli pudding made with seviyan, ghee, milk, nuts, sugar and saffron. It is often served during or any occasion of celebration. Method of preparing this kheer is very simple and can be served hot, warm or even chilled. Make this delicious dessert at home and impress your family and guests!

Ingredients: 60ml Warm Milk 20-25Kesari Organic Saffron Strands+ for garnish 
1 ½ Tbsp Ghee
½ Cup Roasted Seviyan 
500ml Hot Milk 
2 Tbsp Raisins 
2 Tbsp Cashew Nuts, roughly cut 
2 Tbsp Almonds, chopped 
1 Tbsp Pistachios, chopped + for garnish 
⅓ Cup Sugar 
¼ Tsp Cardamom


Method:In a small bowl, add 60ml milk along with saffron strands. Let it infuse for 5 minutes and keep aside for later use.In a deep pan or wok, heat ghee over medium heat, add seviyan and roast for 2-3 minutes while stirring in between.Add 500ml hot milk and stir well. Bring the milk to the boil and add the reserved saffron milk. Mix well and add raisins, cashew nuts, almonds and pistachios. Mix well again.Cook for 10-15 minutes until thick. Add sugar and cardamom and mix well. Cook for 5 more minutes and remove from heat.Once cooked, transfer to a serving bowl, garnish with saffron and pistachios and serve warm.

Seviyan Kheer (Vermicelli Kheer)| how to make Semiya Payasam | Kesari

Shakkar Pare Recipe | How to make crispy sweet shakarpara | Kesari

Shakkar Pare or Shakkarpara is a  traditional Indian snack recipe, perfect for any festive season.  Simple and easy sweet tossed in a  saffron sugar syrup that can be used as a munching snack for evening tea. It is crunchy, crispy, tasty, and mildly sweet. Do try it out and let us know your feedback.

Ingredients: 2 Cups Refined Flour 
⅓ Cup Oil + for frying 
¼ Cup Water + more to knead 
20 Kesari Organic Saffron Strands1 Cup SugarMethod:In a large bowl, add flour and ⅓ cup oil. Mix well, add water as required and knead into a hard dough.Cover and keep aside to rest for 20 minutes.After 20 minutes, transfer the dough on a working surface and divide into equal halves.Now roll one half of the dough into a round dough ball and roll into a flat sheet with the thickness being double that of a roti.Heat oil over medium-low heat for deep frying.Cut the flattened dough into square pieces and transfer to the hot oil. Cook over medium-low heat for 20-25 minutes while stirring in between until golden brown and crispy. Repeat with remaining dough and keep aside to cool.In a saucepan, add water and bring to the boil. Transfer a ladle full of the boiling hot water into a small bowl, add saffron and infuse for 5 minutes.After 5 minutes, transfer the saffron water into the boiling water and add sugar. Cook for 10-12 minutes until syrupy and remove from heat.Add the cooked shakkar pare into the syrup, let it soak for 2 minutes and transfer to a tray or plate. Dry for 20 minutes and serve as is. 

Shakkar Pare Recipe | How to make crispy sweet shakarpara | Kesari