Category: Recipes

Saffron Peach Iced Tea

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


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


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.


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


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!


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.


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.

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.


  • 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


  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.


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)

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


  • 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


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

Ingredients (240 ml cup used)

  • 1 cup almonds
  • ¾ cup sugar (you can reduce by 2 tbsp)
  • fat pinch of saffron (optional)
  • ⅛ tsp. cardamom powder
  • ¾ cup milk (vegans can use water)
  • 4 tbsp ghee or 2 to 3 tbsp virgin coconut oil
  • few drops of rose water (optional)
  1. Wash and soak badam in lot of water for 4 hours. peel off the skin and rinse them. If you have blanched almonds, you can skip this step and soak them for about 2 to 3 hours.
  2. Blend badam, sugar, cardamoms, saffron with milk or water to a smooth paste
  3. Heat a nonstick pan or heavy bottom pan, add half of the ghee, add the ground paste and cook till the halwa thickens, constantly stirring otherwise it will get burnt
  4. In between add few tsp ghee in intervals and stir
  5. when it reaches a desired consistency , switch off and add a spoon of ghee
  6. You can adjust the consistency, you can add more milk.
  7. serve with added pinch of Kesari Saffron

Saffron Pudding


  • 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

Pistachio Praline

  • 1/2 cup pistachio nuts
  • 1 cup caster sugar
  • 1/4 cup water

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 Icecream


  • 100 grams sugar
  • 4 egg yolks (free range, very fresh)
  • 250 ml milk
  • 250 ml double cream (or whipping cream)
  • 1 teaspoon saffron (a good, loosely heaped teaspoon)


Beat the egg yolks and sugar together until smooth and creamy.
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 into the beaten yolk/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 God send for this, it never burns).
You probably measured the cream into a jug anyway, so pour the mixture into 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

A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh


  • 2 litres whole milk
  • ● 2-3 lemons
  • ● ½ – ¾ cup powdered sugar
  • ● 1 sachet Kesari Saffron Powder


  1. Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
  2. 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.
  3. 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.
  4.  Transfer the chenna to a mixer jar or a food processor.
  5. Add the powdered sugar and blend until you get a smooth paste.
  6. 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.
  7. 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.
  8. Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.

Variation: 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