Category: Recipes

Seviyan Kheer (Vermicelli Kheer)| How to make Semiya Payasam | Kesari

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 Recipe | How to make crispy sweet shakarpara | Kesari

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. 

Vegetable pulav Recipe| How to make veg pulao | Kesari Saffron

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. 

Ingredients:

  • Hot Water
  • 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
  •  Method: 
  • 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.

Easy Rasam Recipe| How to make Rasam – SPICE liquid

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.

Kesar Chai

How to Prepare Kesar Chai at home?

All you need is water, tea leaves, milk, saffron strands, sugar, and a few spices to make this super healthy beverage. Addition of saffron or kesar in boiling water gives the flavor and aroma to tea.

Try this Soothing and Refreshing chai/tea during a tea break or even for morning breakfast.

 Ingredients: 

1. 2 cups Water

2. 1 teaspoon Tea leaves

3. 1/4 cup Milk

4. Kesari Saffron strands (7- 8 strands)

5. cinnamon stick – 1

6. cardamom powder – 1 Tsp

7. sugar – 1½ tbsp or 

Preparation: 

1. Take a pan and add water, along with the saffron strands and cardamom powder, pepper, cinnamon stick and give it a boil. 

2. Once it begins to boil; add the tea leaves. Allow the tea leaves to simmer in the water for about a minute and turn off the heat. 

3. Once you add the tea leaves, allow it to brew just a little to ensure the tea stays light and does not turn bitter. 

4. Stir in the milk into the chai and allow it to rest for a few seconds.

 5. Strain the Kesar chai into the cups and serve. Add a few more saffron strands to the top while serving, this will give a great look and also add to the taste and flavor of the chai. 

Benefits of Kesar Chai:

 Here are the few health benefits of adding a flavor –Kesari(saffron) into your cup of tea/ chai: 

1. Antidepressant

2. Memory Booster

3. Cancer Prevention

4. Vision Health

5. Blood Pressure

6. Clear Skintone