- 100 grams sugar
- 250 ml milk
- 250 ml double cream (or whipping cream)
- 1 teaspoon saffron (a good, loosely heaped teaspoon)
Grind most of the Kesari saffron in a mortar and pestle, and put half of the powder into the milk, and heat until boiling point.
Pour the boiling milk sugar mixture while continuously beating, and then return to the pan.
Continue to warm on low heat until thickened, carefully stirring all the while (copper pans are a Godsend for this, it never burns).
You probably measured the cream into a jug anyway, so pour the mixture into a jug of cream, mix it briefly. Add the rest of the saffron powder.
Just let it sit until it’s cool enough to put in the ice cream machine.
Put it in the ice cream machine according to the instructions. e.g. I switch mine on, let it cool for 5 minutes, then pour the ingredients in and let it mix until I hear it struggle because the mixture is frozen.
Serve with a few strands of the remaining whole Kesari saffron threads atop, or pistachio slivers, or a fleck of gold leaf.
Also, finely ground green cardamom works great instead of saffron.
A divine tasting sweet with just 3 ingredients and easy to prepare too Makes 20 -24 pieces, depending on shape and size of sandesh
- 2 litres whole milk
- ● 2-3 lemons
- ● ½ – ¾ cup powdered sugar
- ● 1 sachet Kesari Saffron Powder
- Line a fine meshed sieve with 2 layers of muslin cloth and keep aside.
- Bring the milk to a boil. When it has come to a boil, lower the flame and add 4 tbsp of lemon juice gradually with constant stirring of milk. As soon as the milk has separated into curds and whey, pour it through the muslin lined sieve.
- Tie the ends of the cloth and allow this to sit in a bowl of iced water for 10 minutes to allow the chenna to stop cooking. Squeeze out excess water and hang this over a bowl or the sink for 20 minutes for the water to drain out.
- Transfer the chenna to a mixer jar or a food processor.
- Add the powdered sugar and blend until you get a smooth paste.
- Place a non stick pan on heat with the chenna mixture on a medium flame. Stir around with a silicone spatula for 8-10 minutes until it is somewhat dry and comes together into a ball. In the final stage, add the Kesari Saffron powder and mix well until uniformly blended into the sandesh giving it a golden hue.
- Remove this into a lined baking tray. Press this down and smoothen the top. Garnish with a strand of saffron or a bit of chopped pistachio.
- Refrigerate for 30 minutes to an hour to allow it to set before cutting into desired shapes.
Variation: Add coarsely stopped pistachios to the sandesh in the final stage to get kesar-pista sandesh. You can also add ¼ tsp of ground cardamom for added flavour
A Bengali mishti that is utterly simple to make, something you can make ahead and serve your guests. Makes 4-6 servings
- 1 cup hung yogurt
- ● ¾ cup whole milk
- ● ½ cup condensed milk
- ½ sachet Kesari Saffron Powder
- ● Few strands of saffron for garnish
- Set a steamer with 2-3 inches of water. Cover and allow the water to come to a boil. Keep 4-6 small earthen pots (100-150 ml) or kulhads ready along with 4 squares of aluminium foil to cover them later.
- Meanwhile prepare the bhapa doi mixture.
- In a large bowl, whisk the hung yogurt until smooth. Add the whole milk and condensed milk and whisk until you get a smooth mixture.
- Sprinkle Kesari Saffron powder and whisk till the mixture is uniformly golden coloured.
- Divide this equally between 4-6 pots. Seal this well with squares of aluminium foil.
- Place in steamer carefully. Cover the steamer with a lid and steam for 20 minutes.
- When done, the bhapa doi with be set like a pudding. Garnish with 1-2 strands of saffron and refrigerate this for 3-4 hours or overnight
A rich, indulgent pilaf that is worthy of the festive season Serves 4
- 1 cup long grained basmati rice
- 1 tbsp ghee
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 2 tbsp chopped cashewnuts
- 2 tbsp chopped cranberries
- 2 tbsp raisins
- 2 green cardamoms
- 1 bay leaf
- 2 sticks cinnamon
- 6 cloves
- ½ tsp salt
- 2 cups water
- ½ sachet Kesari Saffron Powder
- 1 tbsp milk
- Wash the rice and soak it in water for 30 minutes
- Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside
- In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.
- Drain the rice and add to the pan. Toast the rice with the spices on medium flame for 2-3 minutes.
- Add 2 cups water and salt. Bring this to a boil.
- Once the water is boiling, reduce flame, cover with a lid and allow to cook for 8 minutes or until the rice is nearly cooked.
- Whisk the saffron powder in the milk and tip it into the nearly cooked rice.
- Gently toss the rice in the saffron milk until it gets a uniformly golden hue. Remove the pan from the flame.
- Mix half the fruit-nut mix into the rice.
- Remove this onto a platter. Garnish with the leftover fruit-nut mix.
- Serve with a spicy curry.
Variation: A handful of green peas and finely sliced green beans can be added to make this a vegetable-fruit & nut pilaf.
Indian shortbread cookie that goes perfectly with a cup of masala chai Makes 30 pieces
- 1.5 cups maida
- 2 tbsp besan
- 1 tbsp chiroti rava
- ¼ tsp baking soda
- ½ cup ghee
- ½ cup powdered sugar
- 1 sachet Kesari Saffron Powder
- For garnish: 10-12 pistachios, Saffron strands
- Sieve the maida, besan, rava, baking soda and keep aside
- In a bowl, mix together the ghee, sugar and saffron powder until well combined.
- To this add the dry ingredients and gently combine until you get a smooth dough.
- Pinch off 30 portions from this dough. Roll each portion between palms to get a smooth ball
- Flatten this ball slightly and place on a baking sheet. Keep some distance2cm between the cookies as they will expand as they bake.
- Preheat oven at 180°C.
- Meanwhile, roughly chop the pistachios and press a pinch of chopped nuts over each cookie
- Bake in the preheated oven for 20 minutes
- Remove, cool and pack in airtight container. Garnish with a strand of saffron before serving if desired
Variation: Substitute half the maida with wheat flour and use 1-2 tbsp of milk to bind the dough if need be.