Saffron Milk Recipe
Saffron Milk Recipe
- Sauce Pan
- Strainer (Optional)
- 2 cups of milk
- 1/4 teaspoon of saffron strands
- 2 tablespoons of sugar (adjust to taste)
- A pinch of cardamom powder (optional)
- A few chopped almonds and pistachios for garnish
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Saffron milk can be served as is, or you can experiment by adding a dash of rose water or a sprinkle of ground nutmeg for additional flavors. You can also adjust the quantity of saffron based on your preference for color and aroma.
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Heat the milk in a saucepan over medium heat until it starts to simmer. Keep stirring occasionally to prevent the milk from sticking to the bottom of the pan.
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While the milk is heating, take a mortar and pestle and crush the saffron strands into a fine powder. Alternatively, you can also use your fingertips to crumble the saffron strands.
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Once the milk starts to simmer, add the saffron powder to the milk and stir well. This will infuse the milk with the beautiful color and aroma of saffron. Allow the milk to continue simmering for about 2-3 minutes.
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Add the sugar to the milk and stir until it dissolves completely. You can adjust the amount of sugar based on your preference for sweetness.
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If desired, add a pinch of cardamom powder to enhance the flavor of the saffron milk. Stir well to incorporate the cardamom flavor.
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After simmering the milk for a few more minutes, turn off the heat and let it cool slightly. You can serve saffron milk warm or refrigerate it for a few hours to enjoy it chilled.
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Before serving, give the saffron milk a good stir to ensure that the saffron is evenly distributed. Pour the saffron milk into serving glasses or cups.
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Garnish each serving with a few chopped almonds and pistachios to add a delightful crunch and visual appeal.
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Saffron milk is now ready to be enjoyed! Sip it slowly and savor the aromatic and comforting flavors of this traditional beverage.
