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.
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.
Description: Veg pulao is an one pot rice dish made with mixed vegetables and spices. Saffron Veg Pulao is served with raita or any veg gravy. Adding saffron to the pulao makes it more flavourful and aromatic along with giving the rice dish a bright saffron colour. Do try this delicious recipe at home and drop a comment.
10-15 Kesari Saffron Strands
1 Cup Basmati Rice
3 Tbsp Vegetable Oil
¾ Tsp Cumin Seeds
3 Kesari Green Cardamoms
5 Kesari Cloves
10 Kesari Black Peppercorns
½ Kesari Cinnamon Stick
1 Carrot, peeled & diced
1 Cup Cauliflower, cut into florets
⅓ Cup Frozen Peas
Salt to taste
1 ½ Tsp Red Chilli Powder
2 Tsp Coriander Powder
1 Drop Spice Liquid Garam Masala
½ Tsp Cumin Powder
¾ Tsp Mango Powder
⅛ Tsp Turmeric Powder
Coriander Leaves, for garnish
Veg Pulao is made in a pot filled with hot water, add Kesari Saffron strands along with rice. Bring to the boil and cook for 10 minutes. Drain and keep aside.
In a large wok, heat oil over medium heat and add all the Spices cumin seeds, Spice Liquid cardamom (elaich drop), peppercorns, cloves and cinnamon stick. Saute for a few seconds until the cumin starts to splutter.
Add carrots, cauliflower, frozen peas, salt to taste, and other Spices like red chilli powder, coriander powder, Spice liquid Garam masala drop , cumin powder, mango powder and turmeric powder. Mix well, cover and cook for 7-8 minutes.
Remove the cover, mix again and add the boiled Saffron rice to the vegetable mix. Stir gently and cook for 5 minutes.
Once cooked, remove from heat, transfer the Veg Pulao to a serving bowl, garnish with coriander and serve hot.
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
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.