Saffron Milk Recipe – Authentic Indian Kesari Milk with Nuts

Last Updated on 2 months by Neha Deshmukh

Saffron Milk Recipe – Authentic Indian Kesari Milk with Nuts

Introduction

Oh, Kesari Milk! This warm, fragrant drink instantly transports me back to my grandmother’s kitchen. She always made it for special occasions, and the aroma of saffron simmering in milk is a scent I’ll forever associate with comfort and love. It’s more than just a drink; it’s a hug in a mug! I’m so excited to share my version of this classic Indian recipe with you. It’s surprisingly simple to make, and the result is pure magic.

Why You’ll Love This Recipe

This Saffron Milk, or Kesari Milk as it’s traditionally known, is a delightful treat for any time of year. It’s creamy, subtly sweet, and infused with the delicate flavor of saffron. Perfect for a cozy evening, a festive celebration, or just when you need a little something special. Plus, it’s packed with the goodness of milk and nuts – a comforting and nourishing drink.

Ingredients

Here’s what you’ll need to create this golden elixir:

• 1 liter Milk (full-fat recommended)
• ?? cup Sugar (adjust to your sweetness preference – about 60-80ml)
• 8 Saffron strands
• 3 Cashew nuts, chopped
• 6 Pistachios, chopped
• 4 Almonds, chopped
• 2 Cardamom pods
• 1 pinch Nutmeg powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Saffron: Quality and Source

Saffron is the star of the show, so quality matters! Look for deep red strands – that’s where the color and flavor are concentrated. Kashmiri saffron is considered the best, but Spanish saffron is also a good option. A little goes a long way, so don’t skimp, but you don’t need a huge amount either.

Milk: Full Fat vs. Toned Milk – Which to Use?

Traditionally, Kesari Milk is made with full-fat milk for that rich, creamy texture. However, you can use toned milk if you prefer a lighter version. Just be aware that the consistency won’t be quite as luxurious. I personally always use full fat – it just tastes better!

Nuts: Regional Variations & Substitutions

Cashews, pistachios, and almonds are the classic nut trio, but feel free to experiment! Walnuts or even a sprinkle of macadamia nuts would be lovely. My aunt always adds a few slivered almonds for a bit of crunch. You can also adjust the quantities to your liking.

Cardamom & Nutmeg: Freshness and Aroma

Freshly ground cardamom is always best. If you’re using pods, lightly crush them to release their aroma. A tiny pinch of nutmeg adds a warm, comforting note. Don’t overdo it with the nutmeg, though – it can be overpowering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour 1 liter of milk into a heavy-bottomed pan. This is important to prevent sticking and burning. Place a small plate inside the pan – this old trick from my grandmother works wonders!
2. Bring the milk to a boil, then reduce the heat to low. We want a gentle simmer, not a rolling boil.
3. Simmer for about 20 minutes, stirring regularly. This helps to develop the malai – that lovely creamy layer on top. Don’t skip this step!
4. While the milk is simmering, soak the 8 saffron strands in 1 tablespoon of warm milk. This helps to release their color and flavor.
5. After 20 minutes, add ?? cup of sugar (I usually start with about 60ml and adjust to taste) and the saffron mixture to the milk. Stir well until the sugar dissolves.
6. Bring to a gentle boil again, then add the chopped cashews, pistachios, and almonds. Simmer for another 5 minutes, allowing the nuts to soften slightly.
7. Finally, stir in the powdered cardamom and a pinch of nutmeg. Remove from the heat.

Expert Tips

A few little secrets to make your Kesari Milk truly exceptional:

Achieving the Perfect Consistency

The ideal consistency is creamy and slightly thick. If your milk is too thin, simmer for a few more minutes, stirring constantly.

Preventing Milk from Burning

The heavy-bottomed pan and the plate trick are your best friends here! Stirring regularly is also crucial.

Blooming the Saffron for Maximum Flavor

Soaking the saffron in warm milk is key to unlocking its full potential. Don’t skip this step!

Variations

Want to get creative? Here are a few ideas:

Vegan Kesari Milk (Using Plant-Based Milk)

My friend, who’s vegan, swears by using almond milk or cashew milk for a delicious plant-based version. It won’t be exactly the same, but it’s still incredibly tasty.

Sugar-Free Kesari Milk

If you’re watching your sugar intake, you can use a sugar substitute like stevia or erythritol.

Spice Level Adjustment (Adding More Cardamom/Nutmeg)

Feel free to adjust the amount of cardamom and nutmeg to your liking. I sometimes add a tiny pinch of ginger powder for an extra warming kick.

Festival Adaptations (Holi, Diwali)

Kesari Milk is a popular drink during festivals like Holi and Diwali. You can add a few drops of rose water for a festive touch.

Serving Suggestions

Kesari Milk is delicious served warm or chilled. It’s wonderful on its own, but it also pairs beautifully with puri (Indian fried bread) or shrikhand (sweet yogurt dessert).

Storage Instructions

Leftover Kesari Milk can be stored 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 thin it out.

FAQs

Got questions? I’ve got answers!

What is the best type of milk to use for Kesari Milk?

Full-fat milk is traditionally used for the richest flavor and creamiest texture.

How can I prevent the milk from sticking to the bottom of the pan?

Use a heavy-bottomed pan, place a small plate inside, and stir regularly.

Can I make Kesari Milk ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld.

What if I don’t have saffron? Is there a substitute?

While nothing truly replicates the unique flavor of saffron, you can use a pinch of turmeric for color. It won’t have the same taste, though.

How do I know when the Kesari Milk is ready?

The milk should be a beautiful golden color, slightly thickened, and fragrant with saffron and cardamom.