What is saffron milk
Saffron Milk is a refreshing drink from India made by infusing milk with saffron (kesar) and sweetening with sugar. It can be served hot or cold. The goodness of saffron and the benefits of dairy milk double up to make a drink that is often consumed in pregnancy but can be enjoyed by the whole family. It provides warmth to the mother’s body. I love the addition of a pinch of cardamom which provides taste, flavor and extra health benefits but it is optional here. You can easily double up the recipe or scale however you wish to make more! I also love this Badam Milk (Kesar Badam Doodh) that is prepared with this Badam Milk Powder Mix. Other milk-based drinks we love are Karak Chai, Masala Chai and Cardamom Tea.
Kesar Milk Health Benefits
Kesar doodh is vegetarian, can easily be vegan and gluten-free Saffron is:
Rich in antioxidants that may help protect cells from damage. Contains compounds with potential mood-enhancing properties that can aid in mood swings. May aid in improving digestion and reducing appetite. Has anti-inflammatory properties that may benefit overall health. Can contribute to better heart health by regulating cholesterol levels. Contains nutrients like vitamin C, potassium, and manganese. Traditionally used to promote better sleep and alleviate insomnia. Known for its potential to improve memory and boosts cognitive function. Used in traditional medicine for its antibacterial and antiviral properties so may help with a sore throat.
It is worth noting that sugar is added to this drink, so if you are avoiding sugar, then skip the sugar or consume in moderation. Also, saffron itself should be consumed in moderation and not in excess as it has the ability to increase body heat.
Saffron Milk in pregnancy
Some people believe that if pregnant women consume saffron, this may enhance the baby’s complexion, promote a fairer skin tone, however this is a myth and there is little scientific evidence towards this claim.
Saffron Milk Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Milk – I have used full-fat milk to make it creamy but you can absolutely use skimmed or semi-skimmed. Saffron threads – Known as Kesar. Use good quality if possible. Sugar – I have used white regular granulated sugar. Some people like to use brown sugar, honey, maple or agave syrup. However, still they all are some sort of sugar. Adjust the quantity to suit your taste. Cardamom Powder – you can buy cardamom powder or crush cardamom pods in a mortar and pestle. Optional – nuts to garnish such as pistachio or almonds.
How to make Kesar Milk Instructions
Soak saffron strands in a small bowl of warm milk to bloom. Heat a heavy bottomed saucepan and pour in a splash of water. Pour in the milk, and the infused saffron. Alternatively, add the saffron strands directly to the milk. Allow the milk to come to a gentle simmer whilst continuing to stir constantly. Once the milk thickens a little, add in the sugar, cardamom powder and cook for a minute or so longer as the sugar releases moisture again. Remove from the heat and serve hot or chilled. You may want to optionally garnish with more saffron and chopped pistachio.
Pro Tips
Bloom saffron ahead of time to extract extra flavour and colour. You can optionally also very gently roast the saffron to extract flavour – a tip from my grandma! You can add other spices such as nutmeg. I add if I am going to have at night as nutmeg puts me to sleep. Adding a splash of water to the hot pan reduces the chance of milk sticking. Make vegan saffron milk by using plant-based milk. Oat milk, soy milk or almond milk are good options as they will not change the flavour of the drink too much. Coconut milk works too. Adjust the sweetness and sugar content to your liking. To make it refined sugar free, use 100% natural sweetener such as a stevia erythritol blend.
Storage
Store kesar milk in a bottle or other airtight container and keep in the fridge. Consume before the best before date of the milk you have used. I sometimes make a big batch and keep it chilled in the fridge and then have it ready to drink whenever I fancy!
Other saffron recipes
You’ll love this dishes enhanced with the flavour of saffron: Kesar Badam Katli Penda recipe with Mawa and Kesar Kesar Lachha Rabdi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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