Kesar Badam Milk

Kesari Badam Milk Recipe:

Serves: 5-6
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

How to Make Kesar Badam Milk at Home:

Here is the recipe:

Ingredients:

1 Litre Milk
¼ Cup Kesari Saffron Syrup
15 Pistachios, chopped + for garnish
¼ Cup Almonds, chopped + for garnish
Saffron Strands, for garnish

Preparation:

In a deep non-stick pan, add milk and bring to the boil. Reduce the heat to low and add saffron syrup while stirring.

Add chopped pistachios and almonds. Give it a nice stir and remove from heat.

Cool the badam milk, refrigerate for a couple of hours and pour into serving glasses.

Garnish the milk with more chopped pistachios, almonds and saffron strands and serve chilled.

You may also like Kesar Khoya Burfi

A rich and delicious ice-cream made using saffron, corn flour, whipping cream, milk and sugar. You don’t need ice-cream machine to make this. It is soft, creamy and truly yummy.

Ingredients:
1 Cup Milk
12-15 Kesari Saffron Strands
1 ½ Tsp Cornflour
⅓ Cup Sugar
1 Cup Whipping Cream
Mint Leaves, for garnish
Saffron Strands, for garnish

Preparation:
In a saucepan, heat milk over medium heat. Transfer about ¼ cup hot milk to a small bowl and add saffron. Add cornflour to the saffron mix, mix well and let it infuse for 5 minutes. Add back to the boiling milk.
Add sugar, mix well and cook for 7-8 minutes or until syrupy. Remove from heat and cool completely.
In a large bowl, add whipping cream and whip for 2-3 minutes until medium peaks. Add the cooled saffron milk to the whipped cream and whip again until mixed well.
Transfer the saffron ice cream to a bread pan or rectangular container and freeze overnight.
Once frozen, scoop the ice cream into serving bowls, garnish with mint leaves and saffron strands and serve chilled.

Kesar Pista Kulfi Ice Cream Recipe

Kulfi Ice cream Recipe:

A frozen Indian dessert made with saffron powder, Pistachios, milk cream sugar and cardamom powder.

Ingredients:

1 Litre Milk
⅛ Tsp Kesari Saffron Powder
1 Tbsp Cornflour
⅓ Cup Cream
¼ Cup Sugar
⅛ Tsp Cardamom Powder
20 Pistachios, chopped + for garnish
Saffron Strands, for garnish

Preparation:

In a deep pan, add milk and bring to the boil. Reduce the heat and simmer.

Transfer 2-3 tablespoons of the hot milk to a small bowl, add saffron powder and mix well. Add the saffron milk to the boiling milk and give it a nice stir.

Cook the milk on medium heat for 35 minutes until reduced to half. Make sure to keep stirring in between. Add cornflour and mix well so that no lumps are formed.

Add cream, mix well and then add sugar. Cook for another 30 minutes until the milk starts to thicken.

Add cardamom powder and pistachios. Mix well and cook for 10-15 more minutes until the milk reaches a rabri like texture.

Once cooked, remove from heat and cool completely. Ladle the kulfi mix into plastic or thermocol glasses and freeze overnight.

Once the kulfi is frozen, insert wooden sticks in the centre and remove from the glass carefully.

Transfer to a serving platter, garnish with saffron strands and pistachios and serve immediately.

You may also love to try : Kesar milk

A perfect dessert recipe for mango lovers! Mango Coconut Barfi is made with mango puree, desiccated coconut, sugar, milk powder and saffron.Try it for yourself! You’ll enjoy!

Ingredients
1 ½ Cup Mango Puree
1 Tbsp Cornflour
1 Cup Sugar
1 ½ Cup Desiccated Coconut
¼ Cup Milk Powder
10-12 Kesari Saffron Strands
1 ½ Tbsp Warm Water
1 Tsp Ghee, for greasing
Chopped Nuts, for garnish
Saffron Strands, for garnish
Preparation:
In a blender, add mangoes along with corn flour and blend to form a puree.
Add the puree to a non-stick pan and cook over medium-low heat. Add sugar and mix well until dissolved.
Next, add coconut and mix well. Continue to cook for 7-8 minutes, while stirring in between.
In the meantime, add warm water to a small bowl and add saffron to it. Let it infuse for a couple of minutes.
Add milk powder to the mango-coconut mix and mix instantly so that no lumps are formed. Add the saffron water and mix well.
Cook for 12-15 minutes or until the mix has become thick and has a consistency of a dough. Add more coconut if the mix is too wet.
Once cooked, grease a square dish or plate with edges with ghee and transfer the barfi mix into the greased dish. Spread the mix evenly into the dish and smooth the surface.
Let it cool for a few minutes, garnish with chopped nuts and refrigerate for a minimum of 2 hours.
Then cut into bite sized squares and serve immediately.