Saffron Milk Recipe – Traditional Indian Kesari Milk with Dry Fruits

Last Updated on 4 months by Neha Deshmukh

Saffron Milk Recipe – Traditional Indian Kesari Milk with Dry Fruits

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a warm, comforting glass of saffron milk, or Kesari Milk as we call it at home. This isn’t just a drink; it’s a hug in a mug, a taste of tradition, and something my grandmother always made when I was feeling under the weather. It’s incredibly easy to make, and the aroma alone is enough to lift your spirits. Let’s get started!

Why You’ll Love This Recipe

This saffron milk recipe is more than just delicious. It’s quick, requiring only about 10 minutes of cooking time, and uses ingredients you likely already have in your pantry. It’s perfect for a cozy night in, a festive occasion, or simply when you need a little bit of warmth and comfort. Plus, the beautiful golden hue and delicate flavor make it a real treat for the senses.

Ingredients

Here’s what you’ll need to create this magical drink:

• 1.5 liters full-fat milk (about 6.3 cups)
• 0.5 cup sugar (approximately 100g)
• 5-6 saffron strands
• 0.25 teaspoon cardamom powder (about 1g)
• 2-3 teaspoons dry fruit powder (about 8-12g)

Ingredient Notes

Let’s talk about getting the best flavor from each ingredient!

Full-Fat Milk: Importance of Quality & Fat Content

Full-fat milk is key here. It gives the milk a lovely richness and creamy texture. Using lower-fat milk will result in a thinner consistency. I usually use about 1.5 liters (6.3 cups), but feel free to adjust based on your preference.

Saffron Strands: Sourcing & Grade Considerations

Saffron is the star of the show, so quality matters! Look for deep red strands – these have the most flavor and color. A little goes a long way, so don’t skimp, but you don’t need a huge amount either. I find 5-6 strands are perfect for this quantity of milk.

Dry Fruit Powder: Regional Variations & Homemade Options

Traditionally, a mix of almonds, pistachios, and cashews are ground into a fine powder. You can buy pre-made dry fruit powder at Indian grocery stores, or easily make your own! I often make a big batch and store it in an airtight container. It adds a wonderful nutty flavor.

Cardamom Powder: Freshness & Flavor Profile

Freshly ground cardamom powder is best! The aroma is incredible. If you’re using store-bought, make sure it’s relatively recent. A little goes a long way – about ¼ teaspoon is perfect.

Sugar: Adjusting Sweetness Levels

I use ½ cup of sugar, but you can adjust this to your liking. Start with less and add more as needed. You could also use other sweeteners like honey or maple syrup, but it will slightly alter the flavor profile.

Step-By-Step Instructions

Alright, let’s make some saffron milk!

1. Pour the full-fat milk into a thick-bottomed pan. This prevents scorching. Heat it over medium-high heat, stirring constantly. We want to bring it to a gentle boil – this takes about 7-8 minutes.
2. Once boiling, add the sugar and continue stirring until it’s completely dissolved. Make sure no sugar granules are left at the bottom of the pan!
3. In a small bowl, mix the dry fruit powder with 2 tablespoons of warm milk to create a smooth paste. This prevents clumps when you add it to the boiling milk. Gently blend this paste into the milk.
4. Now for the magic! Add the saffron strands (you can gently crush them between your fingers to release more flavor) and the cardamom powder. Give it one final boil, then remove from the heat.
5. This is important: keep stirring the milk as it cools to room temperature. This prevents a skin from forming on top. Once cooled, serve hot or chilled, garnished with a sprinkle of sliced nuts (pistachios and almonds look beautiful!).

Expert Tips

• Don’t walk away! Milk can burn quickly, so constant stirring is essential.
• Infuse the saffron: For a more intense saffron flavor, soak the strands in 2 tablespoons of warm milk for 10-15 minutes before adding them to the pan.
• Adjust the consistency: If you prefer a thicker milk, simmer for a longer time to reduce the liquid.

Variations

• Vegan Saffron Milk Adaptation: Substitute the full-fat milk with cashew milk or almond milk for a delicious vegan version.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a different flavor dimension. My friend loves adding a tiny pinch of black pepper – it sounds strange, but it works!
• Festival Adaptations (e.g., Diwali, Holi): During festivals, I sometimes add a tiny bit of rose water for a floral aroma. It’s a lovely touch!

Serving Suggestions

Saffron milk is wonderful on its own, but it also pairs beautifully with:

• A side of biscuits (Indian cookies)
• A warm, flaky paratha (Indian flatbread)
• Simply enjoyed as a comforting bedtime drink

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. The flavor might intensify slightly overnight.

FAQs

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

Full-fat milk is definitely the best! It gives the richest, creamiest result.

Can I use saffron paste instead of strands?

Yes, you can! Use about ¼ teaspoon of saffron paste. Just be mindful that the color and flavor might be slightly different.

How do I make my own dry fruit powder?

Simply grind a mixture of almonds, pistachios, and cashews in a food processor or spice grinder until it forms a fine powder.

Can this recipe be made ahead of time?

You can prepare the milk and store it in the fridge, but it’s best enjoyed fresh.

What are the health benefits of saffron milk?

Saffron is known for its antioxidant properties and is believed to have mood-boosting effects. Milk is a good source of calcium and vitamin D.

How can I prevent a skin from forming on the milk while cooling?

Constant stirring is the key! It breaks up any surface tension and prevents a skin from forming.