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How to Use Saffron in the Kitchen
Saffron has been valued since ancient times, especially across Asia and India.
It is known to enhance stamina and support digestion.
When added to dishes, saffron imparts a beautiful orangish-pink hue, along with a rich aroma and distinctive flavor.
It may also help reduce mental stress, lower blood sugar levels, and manage body fat.
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Recipes:
Saffron-Almond Milk:
| Ingredients: |
| Saffron strands (5-7) |
¼ t.spoon |
| Almonds |
½ cup |
| Water |
1 cup |
| Cardamom powder |
a pinch |
| Rock sugar |
1 t.spoon |
| Mix dry fruit powder |
1 t.spoon |
| Fig |
2-3 |
| Recipe: |
| Soak the almonds and figs in water overnight. |
| Soak the saffron strands in 2–3 teaspoons of water for 15–20 minutes. You can either crush them lightly in a mortar and pestle or use them as is. |
| Peel the soaked almonds and blend them with the figs and 1 cup of water to form a smooth liquid. Add more water if the mixture is too thick. |
| Stir in the saffron mixture, dry fruit powder, and rock sugar. |
| Mix well until you get a uniform drink. Serve chilled or at room temperature. |
| This nutritious drink is excellent for children, those with milk allergies, and individuals experiencing general weakness. |
Saffron-Amaranth Sweet Pulao:
| Ingredients: |
| Saffron strands |
10-12 |
| Amaranth seeds |
1 cup |
| Jaggery |
½ cup |
| Nutmeg powder |
1 t.spoon |
| Cardamom powder |
1 t.spoon |
| Ghee |
2 t.spoon |
| Raisins |
2 t.spoon |
| Dates chopped |
2 t.spoon |
| Recipe: |
| Soak saffron in 2-3 teaspoons of warm milk for 10-15 minutes. |
| Rinse the amaranth seeds thoroughly to remove any impurities. |
| Heat 1 teaspoon of ghee in a frying pan over medium heat. |
| Add raisins and roast until they puff up. Then add the chopped dates and washed amaranth seeds. |
| Pour in 2½ cups of water and cook for 15-20 minutes or until the amaranth softens, stirring occasionally. Add more water if needed. |
| Once the seeds are cooked, add jaggery, the saffron-milk mixture, nutmeg powder, cardamom powder, and the remaining 1 teaspoon of ghee. |
| Cook until everything is well blended into a smooth, aromatic mixture. |
| This wholesome dish is perfect for winter. It's often enjoyed during fasting, used as a devotional sweet offering, or served as a hearty breakfast. |
Saffron-Cardamom Milk Powder:
| Ingredients: |
| Saffron |
1 t.spoon |
| Pistachios |
¼ cup |
| Almonds |
¼ cup |
| Cashew |
¼ cup |
| Nutmeg whole |
1 |
| Large cardamom |
2-3 |
| Small cardamom |
5-6 |
| Ginger powder |
1 t.spoon |
| Rock sugar |
¼ cup |
| Recipe: |
| De-seed both types of cardamom and grind the seeds into a fine powder using a mortar and pestle. |
| In a frying pan, lightly roast the pistachios, almonds, and cashews over medium heat until golden brown. Allow them to cool. |
| Coarsely grind the roasted nuts in a blender or mixer grinder. |
| In the same grinder, add the rock sugar and saffron and blend to a fine powder. |
| Mix the coarsely ground nuts, saffron-sugar powder, cardamom powder, and ginger powder together in a bowl. |
| If the cardamom was not finely powdered earlier, grind it again before mixing. |
| This is a healthy spiced powder that helps digest and metabolise milk more effectively. It's beneficial for both children and adults, especially before sports or physical activity. |
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