This Healthy Saffron Milk as the name mentions is a warm, thickened milk-based drink that is infused with the flavors of saffron and is enriched with dry fruits. Make this 3-ingredients Indian Kesar Milk for a soothing winter drink. Here is how to make it.
What is Saffron Milk?
I am sure every Indian must have heard about Saffron Milk or Kesar Milk! Incredibly rich, filled with the goodness of dry fruits and flavors from saffron, this drink is considered to be very royal in India.
But if you are not aware of this drink, then it is a simple combination of just 3 ingredients – Saffron, Milk, and Sugar. But I like to give it a little twist and make it richer by adding dry fruits, poppy seeds, and khoya.
Saffron is also known as Kumkumappova in Tamil and has many health benefits. Drinking milk laced with this spice is very good for the body. However, you have to be careful while consuming it as it’s overdose could have some side effects as well.
I often make this Saffron flavored Milk or Kesar Doodh at home, especially in Winters, as it helps to keep the body warm. While I have seen many people making it with just saffron, I prefer to add some dry fruits too for some added goodness and nutrition.
It is also one of my favorite drinks to serve during special occasions and festivals such as Diwali and Holi, as it is very rich and royal. And I am sure that your guests will definitely love this one.
While I usually serve this drink hot, you can serve it cold too, when the summers are on its peak season.
Yes, this Saffron Milk is my favorite to serve during Winters, but then there are some more such enriching beverages that I like to make during cold days such as Turmeric Milk, Turri Drink, and Badam Milk.
This Kesar Doodh is,
- Gluten-Free, Vegetarian
- Can be made vegan
- Quick & easy to make
- Rich and Flavourful
- Best for all age groups
Saffron – Use the best quality saffron to make this drink. Saffron is a very expensive ingredient and a lot of adulteration happens with it. So make sure to buy it from a trusted source only. I sometimes like to very lightly roast saffron strands before adding them in milk for profound flavor.
Milk – I used full fat milk to make to this recipe but you can always use low fat milk.
Sugar – I normally use organic brown sugar in my cooking. But you can use whichever you have at hand. You can also replace it with honey or any other sweetener. If you are diabetic use stevia instead.
Khoya – Khoya is totally optional in this recipe. It makes the drink richer but if you don’t have access to it, you can either skip adding it or add a few tablespoons of milk powder instead.
Dry Fruits – These add a nice crunch to the drink and also make it healthier. Instead of crushing them, you can also powder these and use them. I have used almond, cashew nuts, pistachios, chironji, and dates. You can skip or add according to your preference.
Poppy Seeds – Poppy seeds have many health benefits and they taste great in this drink. However, if you don’t have access to these, feel free to skip.
You can also add in a little cardamom powder or crushed cardamom seeds for an added flavor.
How to make Saffron Milk?
Soak the saffron strands in 2-3 tbsp of milk for 2 hours. Heat milk in a pan. You can very slightly roast the strands before adding in milk for a more profound flavor.
Add khoya and cook for 5 mins. If khoya is not available, skip this step.
Add saffron along with the milk, almonds, cashew nuts, pistachios, poppy seeds, chironji and dates and cook on low heat for 40-45 minutes. Keep stirring in between. Add sugar and mix well.
Cook for another 2-3 minutes and serve.
Frequently Asked Questions
It is a myth that consuming saffron during pregnancy makes the baby fair in color. But saffron is great as a muscle relaxant and provides warmth to the mother’s body. Older people in India always advise drinking a glass of Kesar milk while pregnant for all its health benefits.
You can make it vegan by skipping Khoya and substituting dairy milk with other milk options such as Almond Milk, Coconut Milk, Soy Milk, or any other plant-based milk.
I will suggest you use Almond Milk for this recipe.
If you are making it for a big crowd, this recipe can easily be doubled or tripled. You can adjust the amount of ingredients as per your taste and preference also.
You can definitely drink Saffron Milk every day in Winters, as it keeps the body nice and warm. I would not recommend to have it daily in Summers though.
Also, keep in mind to have only a little quantity of saffron if you are drinking every day. Too much of it can have its side effects too.
- It improves memory
- Help treat insomnia
- It has anti-inflammatory properties and is rich in anti-oxidants.
- It treats sore throat and cold.
- Keeps blood pressure under control.
- It reduces menstrual cramps.
Pro Tips by Neha
You can make a lighter version of this milk by not adding khoya.
You can choose the dry fruits that you want to add in your milk or totally skip adding them. I sometimes like to make a powder of dry fruits and add it in my saffron milk instead of adding the slivers. You can try it too.
Adding a little bit of ginger powder, black pepper powder, and clove powder also makes this milk more nutritious and is good to drink in winters as it keeps the body even warmer.
This recipe is very adaptable and you can adapt it to your liking and preferences.
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Saffron Milk Recipe
- 1 litre Full Fat Milk
- ¼ cup Khoya (Crumbled)
- 25-30 strands Saffron
- 10-12 Almonds (Slivered)
- 10-12 Cashew Nuts (Slivered)
- 10-12 Pistachios (Slivered)
- 1 tsp Poppy Seeds
- 1 tsp Chironji
- 2-3 Seedless Dates (Chopped)
- 4 tsp Sugar (Adjust according to your taste)
- Soak the saffron strands in 2-3 tbsp of milk for 2 hours.
- Heat milk in a pan.
- Add khoya and cook for 5 mins.
- Add saffron soaked in milk, almonds, cashew nuts, pistachios, poppy seeds, chironji and dates and cook on low heat for 40-45 minutes.
- Now add sugar and mix well and cook for another 2-3 minutes.
- Serve hot or chilled.