Saffron Peach Iced Tea

Saffron Peach Iced Tea – Saffron and peach combined with tea give refreshing and cooling effect on a hot sunny day.


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


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.


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


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 Sweet Rice

Enhance your Kesari Sweet Rice with our pure saffron!


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


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.


  • 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


  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.

Kesari Khoya Phirni recipe

Kesari khoya phirni is a popular traditional dessert recipe that is made with saffron, milk, ground rice, khoya, ghee, cloves, and cardamom. The best way to serve this chilled phirni with some chopped almonds crushed pistachios and dried rose petals on top.


¼ Cup Rice
½ cup water
1 ½ Liters Milk
1 tsp. Ghee
2 Cloves
¼ Cup Sugar
20-25 Strands Kesari Saffron
¼ Cup Khoya, grated
1 ½ tsp. Cardamom Powder
Crushed Almonds, for garnish
Crushed Pistachio, for garnish
Dried Rose Petals, for garnish (Optional)

In a bowl, soak the rice in water for one hour. Drain and grind the soaked rice to a coarse paste.
In a deep non-stick pan, heat ghee over medium heat and add the cloves. Sauté for 30 seconds and then add the milk slowly.
When the milk starts to simmer, transfer a ladle full of milk to a small bowl and add saffron to it. Soak the saffron threads in the milk for about 5 -7 minutes to release the color and flavor. Mix well.
Meanwhile, bring the milk to boil in a deep pan. Lower the heat and let it simmer.
Now add the saffron infused milk to the simmering milk along with the rice paste and stir continuously.
Once the mix has reduced and turn into a little thick, add the grated khoya, cardamom powder, and sugar. {Blend well and continue to cook another 15-20 minutes, until the desired consistency is achieved. Make sure the phirini does not stick to the bottom of the pan otherwise you will get burnt taste.
Next, add the cardamom powder. Set aside in small bowls and refrigerate for about 2 hours.
Once the phirni is set, garnish it with pistachio, almonds and rose petals. Serve chilled.