A recipe with Kashmiri Mongra Saffron (Kesar)
Kesar milk (saffron milk)
Kesar milk is the simplest way to taste good saffron: a few threads bloomed in warm milk turn it golden and fragrant. It is the drink of winter evenings and festival nights, served warm, or chilled in summer.
Serves 2
Made withKashmiri Mongra Saffron (Kesar)₹1,500.00Shop →Ingredients
Serves 2
- 2 cups full-cream milk
- 8–10 threads Kashmiri kesar
- 2 tbsp warm milk, for soaking
- 1½–2 tbsp sugar, or to taste
- A pinch of cardamom powder (optional)
- Slivered almonds and pistachios, to finish
Method
- Step 1
Crush the saffron threads lightly between your fingers and soak them in 2 tablespoons of warm milk for 15–20 minutes, until the milk turns golden.
- Step 2
Bring the 2 cups of milk to a boil in a heavy pan, then simmer on low for 5–7 minutes, stirring now and then so it does not catch.
- Step 3
Stir in the sugar and the cardamom until the sugar dissolves.
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