Saffron Moroccan Mint Tea

How to Make Authentic Moroccan Mint Tea

Moroccan mint tea prepared with saffron syrup has many health benefits, offers relief from a wide range of digestive issues, lower risk of cancer, diabetes, and heart disease.

Here is the recipe:

Ingredients:

500 ml Water

2 Green Tea Bags

3 ½ Tbsp Kesari Saffron Syrup

¼ Cup Mint Leaves + for garnish

Preparation:

In a saucepan, add water and bring to the boil. Reduce the heat to low and add the tea bags. Let them infuse for 2-3 minutes.

After 2-3 minutes, remove the tea bags from the saucepan and discard. Next, add saffron syrup and mint leaves. Mix well, remove from heat and strain into tea cups.

Once the tea is ready, garnish with mint leaves and serve hot.

You may also interested in other saffron tea recipes:

1. Saffron Peach Iced Tea

A rich and delicious ice-cream made using saffron, corn flour, whipping cream, milk and sugar. You don’t need ice-cream machine to make this. It is soft, creamy and truly yummy.

Ingredients:
1 Cup Milk
12-15 Kesari Saffron Strands
1 ½ Tsp Cornflour
⅓ Cup Sugar
1 Cup Whipping Cream
Mint Leaves, for garnish
Saffron Strands, for garnish

Preparation:
In a saucepan, heat milk over medium heat. Transfer about ¼ cup hot milk to a small bowl and add saffron. Add cornflour to the saffron mix, mix well and let it infuse for 5 minutes. Add back to the boiling milk.
Add sugar, mix well and cook for 7-8 minutes or until syrupy. Remove from heat and cool completely.
In a large bowl, add whipping cream and whip for 2-3 minutes until medium peaks. Add the cooled saffron milk to the whipped cream and whip again until mixed well.
Transfer the saffron ice cream to a bread pan or rectangular container and freeze overnight.
Once frozen, scoop the ice cream into serving bowls, garnish with mint leaves and saffron strands and serve chilled.

Kesar Pista Kulfi Ice Cream Recipe

Kulfi Ice cream Recipe:

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.

You may also love to try : Kesar milk