Authentic Indian Saffron Milk Recipe – Almond & Pistachio Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Saffron Milk Recipe – Almond & Pistachio Flavored

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a creamy, fragrant Saffron Milk, or Kesar Doodh as we call it at home. This isn’t just a drink; it’s a warm hug in a glass, a taste of tradition, and something my grandmother always made for us when we weren’t feeling well. It’s surprisingly easy to make, and the aroma alone is worth the effort!

Why You’ll Love This Recipe

This Saffron Milk is more than just comforting. It’s packed with flavor, thanks to the delicate saffron, crunchy nuts, and a hint of cardamom. It’s perfect for a cozy night in, a special occasion, or even as a soothing bedtime drink. Plus, it’s a beautiful way to experience a classic Indian flavor. You’ll love how simple it is to create something so luxurious!

Ingredients

Here’s what you’ll need to make this delightful Saffron Milk:

• 2 liters Full fat milk
• 0.5 cup Sugar (approximately 100g)
• 0.5 tsp Cardamom powder (about 2.5g)
• 7-8 Saffron strands
• 1 fistful Pistachios (around 30g)
• 7-8 Almonds
• 0.5 tbsp Chironji (around 7g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Full Fat Milk: Seriously, don’t skimp here! Full-fat milk (around 3.25% fat) is key for that rich, creamy texture. It makes all the difference.
• Saffron Quality & Sourcing: Saffron is the star, so get the best you can afford. Look for deep red strands – that’s where the color and flavor are. I usually get mine from Kashmir, but good quality saffron is available online too.
• Chironji – a unique nut: Chironji (also known as charoli) adds a lovely subtle flavor and texture. It’s a bit like a pine nut, but with a unique sweetness.
• Regional variations in nut choices: Feel free to experiment with nuts! Cashews and walnuts are also popular additions in some parts of India. My aunt always adds a sprinkle of finely chopped cashews – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sliver the blanched almonds and roughly chop the pistachios. Set them aside for garnishing.
2. Pour the milk into a heavy-bottomed, wide vessel. This prevents scorching. Bring it to a boil, then reduce the heat to low and let it simmer gently for 12-15 minutes, stirring every 3 minutes or so.
3. Now, add the sugar and stir constantly until it dissolves completely. Continue simmering and stirring for another 45-50 minutes, or until the milk has reduced and thickened to your liking. Patience is key here!
4. Once the milk has thickened, stir in the cardamom powder and turn off the heat. Let it cool slightly – it’s hot!
5. Finally, garnish generously with the chopped nuts and saffron strands. Serve warm or chilled.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t walk away! Constant stirring is crucial to prevent the milk from sticking to the bottom of the pan.
• A wide-bottomed vessel really helps with even heating and quicker reduction.
• If you’re short on time, you can use a slightly thicker milk to begin with, but the slow simmering really develops the flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk like almond or cashew milk for a vegan version. The flavor will be slightly different, but still delicious!
• Sugar Substitutions: You can use jaggery or honey instead of sugar, but adjust the quantity to your taste.
• Spice Level: Add a pinch of nutmeg or grated ginger for a warming spice kick. My friend loves adding a tiny bit of ginger, especially during the colder months.
• Festival Adaptations: This is a popular drink during Diwali and weddings in India. You can make a larger batch and serve it in small glasses as a special treat.

Serving Suggestions

Saffron Milk is wonderful on its own, but here are a few ideas to elevate the experience:

• Serve it in beautiful glasses or traditional Indian kulhads (earthen cups).
• Pair it with a light snack like biscuits or namak pare.
• For a truly indulgent treat, serve it with a side of gulab jamun!

Storage Instructions

Leftover Saffron Milk can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken slightly upon cooling, so you can add a splash of milk to adjust the consistency.

FAQs

Let’s answer some common questions:

• Is full-fat milk essential for this recipe? While you can use lower-fat milk, the texture won’t be as rich and creamy. Full-fat milk really is the best option for authentic flavor.
• What is Chironji and can I substitute it? Chironji is a unique nut with a delicate flavor. If you can’t find it, you can substitute it with slivered almonds or pine nuts, but the flavor will be slightly different.
• How do I know when the milk has reached the right consistency? It should coat the back of a spoon and leave a clear line when you run your finger through it. It will also thicken further as it cools.
• Can I make this recipe ahead of time? Yes, you can make it a day ahead and store it in the refrigerator.
• How can I enhance the saffron flavor? Gently warm the saffron strands in a tablespoon of milk for about 10-15 minutes before adding them to the main mixture. This helps release their flavor and color.

Enjoy! I hope this recipe brings a little bit of Indian warmth and comfort to your home. Let me know how it turns out in the comments below!