Saffron Milk (Kesar Milk)
In the evening, huge kari full of saffron coloured kesar bubble away on little gas braziers. It has a fluffy crust on top, dotted with strands of saffron. It’s served in glasses, always with a portion of the crust on top – a comforting evening drink and s
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4-6 strands top quality saffron but could be
12-15 strands depending on the quality
1 tbsp of milk
225ml whole milk
1-2 tsp sugar depending on how sweet you like it
pinch of cardamom (¼ tsp) (8-10 pods crushed)
slivered almonds and pistachios (optional)
Method
Soak the saffron in 1 tbsp of warm milk for 8-10 minutes to release the colour and aroma.
Bring the remaining milk to the boil, add every drop of the saffron milk, sugar and cardamom.
Simmer for 3-5 minutes so it thickens slightly.
Serve warm with a little sprinkle of finely flaked almonds and chopped pistachios.
