Recipes

Kesari Pista Kulfi – A perfect treat to all the dessert lovers out there

Kesar Pista Kulfi – 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.

Kesari Sooji Rasgulla

Sooji Rasgulla has never been so delicious before? Here`s how you can make a mouth-watering sooji Rasgulla different from chena rasgulla. It is made with milk, sooji, ghee, saffron, sugar, and water. It is easy to make and taste delicious when chilled.
Ingredients:
400 ml Milk
½ Cup Sooji (Semolina)
2 Tbsp Ghee
350 ml Water
¾ Cup Sugar
10-12 Kesari Saffron strands
2 Cardamoms
Saffron, for garnish
Preparation:

In a deep pan, add milk and bring to the boil. Add ghee and sugar and boil again. Reduce the heat to medium and add sooji slowly while stirring continuously.
Cook for 7-8 minutes until the sooji mix has formed into a dough like consistency.
Transfer to a plate and cool completely.
In the meantime, add water to a saucepan and heat over medium heat. Once the water is hot, transfer around 2-3 tbsp of hot water into a small bowl, add saffron and let infuse for 5 minutes.
Add the saffron mix back to the water along with sugar and cardamom. Let it simmer for a few minutes.
While the water is simmering, make 8 small rasgullas with the sooji mix and add to the simmering water.
Bring the water to the boil, cover and cook for 7-8 minutes or until spongy.
Once cooked, remove from heat, cool to room temperature and refrigerate.
Once cooled, transfer to a serving bowl, garnish with saffron strands and serve chilled.

Kesari Mango Coconut Barfi

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 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

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.

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