Category: Recipes

Kesari Pista Kulfi – A perfect treat to all the dessert lovers out there

Kesar Pista Kulfi – 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.

Kesari Sooji Rasgulla

Sooji Rasgulla has never been so delicious before? Here`s how you can make a mouth-watering sooji Rasgulla different from chena rasgulla. It is made with milk, sooji, ghee, saffron, sugar, and water. It is easy to make and taste delicious when chilled.
Ingredients:
400 ml Milk
½ Cup Sooji (Semolina)
2 Tbsp Ghee
350 ml Water
¾ Cup Sugar
10-12 Kesari Saffron strands
2 Cardamoms
Saffron, for garnish
Preparation:

In a deep pan, add milk and bring to the boil. Add ghee and sugar and boil again. Reduce the heat to medium and add sooji slowly while stirring continuously.
Cook for 7-8 minutes until the sooji mix has formed into a dough like consistency.
Transfer to a plate and cool completely.
In the meantime, add water to a saucepan and heat over medium heat. Once the water is hot, transfer around 2-3 tbsp of hot water into a small bowl, add saffron and let infuse for 5 minutes.
Add the saffron mix back to the water along with sugar and cardamom. Let it simmer for a few minutes.
While the water is simmering, make 8 small rasgullas with the sooji mix and add to the simmering water.
Bring the water to the boil, cover and cook for 7-8 minutes or until spongy.
Once cooked, remove from heat, cool to room temperature and refrigerate.
Once cooled, transfer to a serving bowl, garnish with saffron strands and serve chilled.

Kesari Mango Coconut Barfi

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.

Saffron Peach Iced Tea

Saffron Peach Iced Tea – Saffron and peach combined with tea give refreshing and cooling effect on a hot sunny day.

Ingredients:

750ml. Water

3 Sugar Cubes

2 Tbsps. Peach Syrup

2 ½ Tsp Tea Leaves

15-20 Kesari Saffron Strands

1 ½ Peach, quartered

10 Basil Leaves

Ice Cubes

Preparation:

In a saucepan, add water and bring to the boil. Take a ladleful of the boiling water and pour into a small bowl.

Add saffron strands into the small bowl with hot water and let it infuse for 5 minutes. After 5 minutes, pour the saffron water back into the saucepan and reduce the heat to low.

Add tea, sugar and peach syrup to the saucepan and mix well. Cook for 4-5 minutes and strain.

In the meantime, add ice and quartered peach into a glass jug. Pour the hot tea into the jug and add the basil leaves. Mix well, taste and adjust sugar.

Pour into ice-filled glasses, garnish with more peach & basil and serve chilled.

Kesari Rabri Motichoor Parfait

Kesari Rabri Motichoor Parfait –A fusion dessert made with Kesari saffron powder  – India`s purest and most trusted saffron brand.

An amazing parfait layered with crushed Motichoor laddoos at the bottom, topped with creamy rabri, garnished with almond-pistachio and saffron strands.

Ingredients:

1 Litre Full Fat Milk

2 Tbsp Sugar

1 Pinch Kesari Saffron Powder

⅛ Tsp Cardamom Powder

8 Motichoor Laddoo

Chopped Almonds, for garnish

Chopped Pistachio, for garnish

Saffron Strands, for garnish

Preparation:

Boil full fat milk in a heavy bottom pan.

When the milk comes to a rolling boil, take out ¼ cup hot milk into a small bowl and add saffron powder.

Mix well and add the saffron infused milk back to the boiling milk.

Simmer the heat, Add cardamom powder and sugar cook again till the milk is thickened and has reduced to almost 1/4th of the original quantity.

Remove the rabri from heat and refrigerate for 2 – 3 hours to cool completely.

Take 4 glasses or dessert cups, crush 2 laddoos per cup and top them up with the creamy rabri.

Garnish the rabri motichoor parfait with chopped almonds, pistachio and saffron strands and serve immediately.

Kesari Shrikhand

Beat the heat with creamy Shrikhand!

Ingredients:

1 kg full cream thick curd.

4/5 tablespoons sugar (powdered preferably)

2 teaspoons cardamom powder.

1 huge pinch of KesariSaffron soaked in tbsp. warm milk for 10-15 minutes

A pinch of nutmeg powder.

For garnish:

Quarter cup crushed nuts.

Preparation:

Whisk curd completely and leave it to refrigerate for five to six hours. It will thicken to a great extent.

Lay a muslin cloth in a colander and tip the curd onto it. Place a bowl under the colander to gather the whey. Fold the cloth with the curd, and place some weight on it. Refrigerate for 10 to 12 hours to get thick cheddar like curd. Keep aside the whey and use it to knead the puri dough later.

Whisk the curd and sugar completely until smooth. Add the soaked saffron milk mixture, cardamom powder and the nutmeg powder. Blend completely and transfer into a serving dish.

Finally, garnish it with crushed nuts.

You may also like to try saffron pudding recipe.

Kesari Instant Peda

A traditional Indian milk based sweet which is usually prepared using khoya however this recipe is an instant version made with Condensed milk, Kesari saffron powder, milk, milk powder, and butter. Finally, instant kesar milk pedas are garnished with almonds and saffron strands.

Ingredients:

  • Sweetened Condensed milk – 200g
  • Milk powder – 1 cup
  • Unsalted butter – 50 g
  • Milk – 2 Tbsp.
  • Kesari Saffron Powder 1 Pinch
  • To garnish,
  • Almonds – 17
  • Saffron Strands

Preparation:

  1. In a pan, heat milk over low flame and transfer it to a small bowl. Add saffron powder, blend well and keep aside.
  2. In a non-stick pan, melt butter. Once melted, add the milk powder and mix well making sure that there are no lumps.
  3. Next add the condensed milk and cook for 3-4 minutes on low flame stirring continuously.
  4. Now, add the saffron infused milk to the condensed milk mixture, mix well and continue cooking for 7-8 minutes on low heat, until the mix becomes thick.
  5. Once the peda mix has become thick, transfer the mixture to a plate and let it cool for 30 minutes.
  6. After the mix has cooled, make small balls, flatten them out a little and crimp the edges using a toothpick to give them a peda shape.
  7. Once all the pedas are ready, gently press down an almond in the centre of the peda.

Kesari Khoya Phirni recipe

Kesari khoya phirni is a popular traditional dessert recipe that is made with saffron, milk, ground rice, khoya, ghee, cloves, and cardamom. The best way to serve this chilled phirni with some chopped almonds crushed pistachios and dried rose petals on top.

Ingredients:

¼ Cup Rice
½ cup water
1 ½ Liters Milk
1 tsp. Ghee
2 Cloves
¼ Cup Sugar
20-25 Strands Kesari Saffron
¼ Cup Khoya, grated
1 ½ tsp. Cardamom Powder
Crushed Almonds, for garnish
Crushed Pistachio, for garnish
Dried Rose Petals, for garnish (Optional)

Preparation:
In a bowl, soak the rice in water for one hour. Drain and grind the soaked rice to a coarse paste.
In a deep non-stick pan, heat ghee over medium heat and add the cloves. Sauté for 30 seconds and then add the milk slowly.
When the milk starts to simmer, transfer a ladle full of milk to a small bowl and add saffron to it. Soak the saffron threads in the milk for about 5 -7 minutes to release the color and flavor. Mix well.
Meanwhile, bring the milk to boil in a deep pan. Lower the heat and let it simmer.
Now add the saffron infused milk to the simmering milk along with the rice paste and stir continuously.
Once the mix has reduced and turn into a little thick, add the grated khoya, cardamom powder, and sugar. {Blend well and continue to cook another 15-20 minutes, until the desired consistency is achieved. Make sure the phirini does not stick to the bottom of the pan otherwise you will get burnt taste.
Next, add the cardamom powder. Set aside in small bowls and refrigerate for about 2 hours.
Once the phirni is set, garnish it with pistachio, almonds and rose petals. Serve chilled.

Kesar Milk

Ingredients:

  • 8 Almonds, soaked overnight and peeled.
  • 4/5 strands of Kesari Saffron
  • 1 teaspoon honey & 1 teaspoon sugar ( can be substituted for all honey OR all sugar)
  • 5 oz fat free milk
  • Seeds of one small green cardamom (crack the cardamom open and take out the seeds from inside)
  • 1/2 cup ice

Preparation:

Soak the saffron threads in the milk for about 15 minutes to release the color and flavor.

Add all ingredients including the milk and saffron in the blender and blend till frothy.

Note: The longer the saffron soaks, you will get a light yellowish color.

Kesar Almond Halwa

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.

 

Ingredients :

  • 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)
Instructions:
  1. Wash and soak almonds in lot of water for 4 hours. peel off the skin and rinse them. 
  2. Blend badam, sugar, cardamoms, saffron with milk or water to a smooth paste.
  3. Heat a nonstick pan or heavy bottom pan, add 2 tablespoon of ghee to it.
  4. Add the ground paste and constanly stir the mixture as it can stick burn from bottom.
  5. Add additional 2 tbsp of ghee and cook till the halwa thickens.
  6. when it reaches a desired consistency,put in a container to set
  7. Finally,Garnish with a pinch of Kesari Saffron.

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