Saffron Milk Bread Recipe – Cardamom & Rose Flavored Indian Treat

Last Updated on 4 months by Neha Deshmukh

Saffron Milk Bread Recipe – Cardamom & Rose Flavored Indian Treat

Hey everyone! If you’re looking for a dessert that’s both comforting and a little bit fancy, you have to try this Saffron Milk Bread. It’s a delightful Indian treat that’s surprisingly easy to make, and the aroma alone will fill your kitchen with happiness. I first made this for a Diwali gathering, and it was a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

This isn’t your average bread pudding or milk toast. It’s a beautiful blend of flavors – the delicate floral notes of saffron and rose water, the warmth of cardamom, and the satisfying crunch of nuts. It’s a wonderful way to enjoy the goodness of milk and a touch of sweetness, and it’s perfect for a special occasion or just a cozy night in. Plus, it comes together pretty quickly, making it ideal when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 1 liter full fat milk
• 6-8 white bread slices
• 1/4 cup sugar
• 3 tablespoons chopped nuts (pistachios, almonds, or a mix!)
• 7-8 saffron strands
• 2 tablespoons milk (for crushing saffron)
• 1 teaspoon ground cardamom
• 1 teaspoon rose water

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Saffron – Kesar Quality & Origin: Seriously, good saffron is key. Look for deep red strands, and if possible, opt for Kashmiri saffron – it’s known for its vibrant color and intense flavor. A little goes a long way, so don’t skimp!
• Full Fat Milk Importance: Don’t even think about using skim milk here. Full fat milk is essential for that rich, creamy texture. It really makes the difference.
• Rose Water – Pure vs. Essence: Make sure you’re using pure rose water, not rose essence. Essence can be overly artificial. You can find pure rose water at most Indian grocery stores or online. A little goes a long way, so start with 1 teaspoon and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the 1 liter of full fat milk into a thick-bottomed pan and heat it over medium heat for about 7-8 minutes. You want it to gently simmer, not boil over.
2. While the milk is heating, let’s prep the saffron. Crush those 7-8 saffron strands with 2 tablespoons of milk. This helps release their beautiful color and flavor. Add this saffron mixture to the simmering milk.
3. Now, reduce the heat to low and let the milk simmer, stirring occasionally, until it reduces to about half its original volume. This takes patience, but it’s worth it!
4. Once the milk has reduced, add the 1/4 cup of sugar and stir until it’s completely dissolved.
5. Time for the spices! Mix in the 1 teaspoon of ground cardamom and the 3 tablespoons of chopped nuts. Let it all boil together for another 10 minutes, stirring to prevent sticking.
6. Remove the pan from the heat and stir in the 1 teaspoon of rose water. Let the saffron milk (ras) cool down a bit.
7. While the milk cools, use a cookie cutter to shape your 6-8 bread slices into rounds. Any shape works, really – get creative!
8. Now for the fun part! Gently soak the bread rounds in the saffron milk (ras) for about 1 minute per side. Don’t let them get too soggy, just nicely infused.
9. Arrange the soaked bread on a plate, drizzle with extra ras, and garnish with a sprinkle of nuts and a few saffron strands.

Expert Tips

• Don’t walk away from the milk while it’s simmering! It can easily stick to the bottom of the pan.
• For a more intense saffron flavor, let the saffron strands steep in the milk for longer – even up to 30 minutes – before heating.
• If you don’t have chopped nuts on hand, you can use slivered almonds or even a sprinkle of shredded coconut.

Variations

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

• Vegan Adaptation – Plant-Based Milk Options: Use almond milk, cashew milk, or oat milk instead of dairy milk. The flavor will be slightly different, but still delicious!
• Gluten-Free Adaptation – Gluten-Free Bread: Simply use your favorite gluten-free bread. Just be mindful that it might absorb the milk a little faster.
• Spice Level – Adjusting Cardamom: My family loves a generous amount of cardamom, but feel free to adjust the amount to your liking. A little goes a long way!
• Festival Adaptations – Holi/Diwali Sweet Treat: This is a wonderful dessert to make for festivals like Holi or Diwali. You can add a pinch of nutmeg or a few strands of edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

This Saffron Milk Bread is wonderful on its own, but it’s also lovely with a cup of chai or a scoop of vanilla ice cream. It’s a perfect dessert after a flavorful Indian meal.

Storage Instructions

You can store leftover Saffron Milk Bread in an airtight container in the refrigerator for up to 2-3 days. The bread will soften over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What type of milk works best for this recipe? Full fat milk is highly recommended for the richest flavor and creamiest texture.
• Can I make this recipe ahead of time? You can make the saffron milk (ras) ahead of time and store it in the refrigerator for up to 2 days. Then, just soak the bread when you’re ready to serve.
• How do I know when the milk has reduced enough? The milk should reduce to about half its original volume and have a slightly thickened consistency. It should coat the back of a spoon.
• What is the best way to crush saffron strands? The easiest way is to place the strands between two spoons and gently press down. You can also use your fingers, but be careful not to crumble them too much.
• Can I use saffron extract instead of saffron strands? While you can use saffron extract, it won’t have the same complex flavor as real saffron strands. I highly recommend using the real thing if possible.