Recipes

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.

Kesari Shrikhand

Beat the heat with creamy Shrikhand!

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.

Kesari Sweet Rice

Enhance your Kesari Sweet Rice with our pure saffron!

Ingredients

½ Cup Basmati Rice

2 Pinch Kesari Saffron

Warm Water

2 Tablespoons Ghee

⅓ Cup Sugar

¼ Cup Cashewnuts

⅛ Cup Raisins

½ Stick Cinnamon

4 Cloves

Saffron, for garnish

Preparation:

Take a saucepan, add some water and bring to boil.

Add rice and let it cook for 15 minutes.

Once the rice is cooked, remove it from the pan and drain under running cold water and keep aside.

Now, take a small bowl and add saffron along with a little warm water. Keep it aside to infuse for 5-7 minutes.

In a non-stick pan, add 2 tablespoon ghee to it. Then add cashews, Cinnamon, cloves and sauté for 2- 3 minutes.

Then add drained rice to the pan and add sugar to it and mix it.

After 2 minutes add the saffron infused milk to the rice and mix gently.

Once cooked, transfer the rice to a serving bowl, garnish with saffron strands and serve hot.

Kesari Instant Peda

A traditional Indian milk based sweet which is usually prepared using khoya however this recipe is an instant version made with Condensed milk, Kesari saffron powder, milk, milk powder, and butter. Finally, instant kesar milk pedas are garnished with almonds and saffron strands.

Ingredients:

  • Sweetened Condensed milk – 200g
  • Milk powder – 1 cup
  • Unsalted butter – 50 g
  • Milk – 2 Tbsp.
  • Kesari Saffron Powder 1 Pinch
  • To garnish,
  • Almonds – 17
  • Saffron Strands

Preparation:

  1. In a pan, heat milk over low flame and transfer it to a small bowl. Add saffron powder, blend well and keep aside.
  2. In a non-stick pan, melt butter. Once melted, add the milk powder and mix well making sure that there are no lumps.
  3. Next add the condensed milk and cook for 3-4 minutes on low flame stirring continuously.
  4. Now, add the saffron infused milk to the condensed milk mixture, mix well and continue cooking for 7-8 minutes on low heat, until the mix becomes thick.
  5. Once the peda mix has become thick, transfer the mixture to a plate and let it cool for 30 minutes.
  6. After the mix has cooled, make small balls, flatten them out a little and crimp the edges using a toothpick to give them a peda shape.
  7. Once all the pedas are ready, gently press down an almond in the centre of the peda.