Last Updated on 4 months by Neha Deshmukh

Saffron Milk Recipe – Cardamom & Nut Infused Indian Kesari Milk

Introduction

There’s just something so comforting about a warm glass of milk before bed, isn’t there? But this isn’t just any warm milk. This is Kesari Milk – a fragrant, golden-hued delight infused with saffron, cardamom, and a generous sprinkle of nuts. I remember my grandmother making this for me whenever I was feeling under the weather, and honestly, it always felt like a warm hug in a mug. It’s a classic Indian drink, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Saffron Milk (or Kesar Doodh as it’s often called) is more than just a tasty drink. It’s incredibly soothing, subtly sweet, and packed with flavour. It’s perfect for a cozy night in, a special occasion, or even a little self-care moment. Plus, it comes together with just a handful of ingredients and a little bit of patience. Trust me, the aroma alone is worth the effort!

Ingredients

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

• 500 ml milk (about 2 cups)
• 2 tbsp sugar (adjust to your liking!)
• ¼ tsp cardamom powder
• A pinch of nutmeg powder
• 5-6 saffron strands
• 2 tbsp chopped or crushed nuts (almonds, pistachios, cashews – or a mix!)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Milk: Choosing Full-Fat vs. Low-Fat

Full-fat milk definitely gives you the richest, creamiest result. But you can absolutely use low-fat or even skim milk if you prefer. Just know that the texture will be a little lighter.

Saffron: Quality and Source for Best Flavor & Color

Saffron is the star of the show, so quality matters! Look for deep red strands – that’s where the flavour and colour are. A little goes a long way, so don’t skimp, but you don’t need a huge amount either.

Cardamom: Freshly Ground vs. Store-Bought Powder

Freshly ground cardamom is amazing if you have the pods. The flavour is so much brighter. But good quality store-bought powder works perfectly well too.

Nuts: Regional Variations – Almonds, Pistachios, Cashews

This is where you can get creative! Traditionally, almonds and pistachios are popular choices, but cashews add a lovely creaminess. My family loves a mix of all three.

Sugar: Adjusting Sweetness to Preference

I like 2 tablespoons, but feel free to adjust the sugar to your taste. You can also use other sweeteners like honey or maple syrup, but that will slightly alter the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pour the milk into a heavy-bottomed saucepan. This is important to prevent sticking.
2. Heat over medium-low flame. We want a gentle simmer, not a boil.
3. Simmer for about 30 minutes, stirring frequently. Don’t walk away! This is where the magic happens as the milk reduces and thickens. Scrape the sides of the pan occasionally to incorporate those lovely creamy layers.
4. Add the sugar, saffron strands, cardamom powder, and nutmeg powder. Stir well and cook for another 5 minutes, allowing the saffron to release its beautiful colour.
5. Stir in the chopped nuts.
6. Remove from heat and let cool slightly.
7. Pour into serving bowls or glasses.

Expert Tips

• Patience is key! The slow simmering process is what creates the rich, concentrated flavour.
• Don’t skip the stirring. It really does prevent sticking and ensures even cooking.
• For a more intense saffron flavour, you can steep the saffron strands in a tablespoon of warm milk for 10-15 minutes before adding them to the saucepan.

Variations

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

Vegan Saffron Milk (Using Plant-Based Milk)

Easily made vegan! Substitute the dairy milk with almond milk, oat milk, or cashew milk. Almond milk works particularly well, complementing the nutty flavours.

Spice Level Adjustment (Adding More Cardamom/Nutmeg)

If you really love cardamom or nutmeg, feel free to add a little extra. A tiny pinch of ginger powder can also be a lovely addition.

Festival Adaptations (Holi, Diwali)

During festivals like Holi and Diwali, I sometimes add a tiny pinch of edible silver leaf (varak) for a touch of extravagance. It looks beautiful!

Adjusting Consistency – Thicker vs. Thinner Milk

For a thicker consistency, simmer the milk for a longer period. For a thinner milk, reduce the simmering time.

Serving Suggestions

This Saffron Milk is wonderful on its own, but you can also enjoy it with:

• A sprinkle of extra nuts on top
• A few strands of saffron for garnish
• Alongside traditional Indian sweets like gulab jamun or jalebi

Storage Instructions

Leftover Saffron Milk can be stored in an airtight container in the refrigerator for up to 2-3 days. It will thicken as it cools, so you might need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

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

Full-fat milk creates the richest flavour and texture, but any type of milk will work.

How can I tell if my saffron is authentic?

Authentic saffron has a deep red colour and a distinct aroma. It shouldn’t be brittle or easily broken.

Can I make Saffron Milk ahead of time?

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

What are the health benefits of Saffron Milk?

Saffron is believed to have many health benefits, including boosting mood and improving sleep. Milk is a good source of calcium and vitamin D.

Can I use saffron extract instead of saffron strands?

While you can use saffron extract, the flavour won’t be quite as complex or nuanced as using the strands.

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

Use a heavy-bottomed saucepan and stir frequently! Scraping the sides of the pan is also important.