Benefits of Saffron during pregnancy

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 20-25 Kesari Organic Saffron Strands+ for garnish 
1 ½ Tbsp Ghee
½ Cup Roasted Seviyan 
500ml Hot Milk 
Raisins 2 Tbsp
2 Tbsp Cashew Nuts, roughly cut 
Almonds, chopped 2 tbsp
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.

Shakkar Pare or Shakkar Pare is a  traditional Indian saffron 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. 

Rasam is a South Indian soup recipe made with toor dal, tamarind juice, tomato and a variety of spices. It is a spicy, tangy and can be done with in 10 mins.

This tasty Rasam can be served with hot plain rice or as a beverage.

Kindly watch this Rasam recipe video and share with your family friends and groups.
Ingredients:

• 1 tbsp Coriander Seeds
• Peppercorns 1 Tsp
• Cumin Seeds 1 Tsp
• 2 Whole Red Chillies, halved
• 3 Tbsp Vegetable Oil
• 1 Tsp Mustard Seeds
• 1 No. Green Chilli, slit
• 15-20 Curry Leaves
• ⅛ Tsp Turmeric Powder
• 300 ml Tomato Puree
• 1 ½ Tbsp Tamarind Paste
• 4 Drops Spice Liquid Hing Drop
• Water as required
• Salt to taste
• Coriander, for garnish
• Method:
• Heat a pan over medium heat and add coriander seeds, peppercorns, cumin seeds and red chili. Dry roast for all the spices for a minute and then transfer to a grinder.
• Grind the Indian spices to form a Rasam masala Powder and Keep aside.
• In a wok or deep pan, heat oil over medium heat and add mustard seeds. Cook until they start to splutter and add the green chili along with curry leaves and turmeric powder. Mix well and add the reserved Rasam Masala. Mix again.
• Combine tomato puree, tamarind paste and mix well. Add the Spice Liquid Hing drops along with water and give it a nice stir. Add salt, mix again and bring to the boil. Cook for 5 minutes.
• Once cooked, transfer the Rasam to a serving bowl, garnish with coriander and serve hot with Papad.