Category: Recipes

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 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 –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.

Beat the heat with creamy Shrikhand(Indian Sweet Greek Yogurt Dessert)!

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.