Saffron Milk (Indian Kesar Doodh) is a traditional Indian beverage where milk is flavored with saffron. Lots of dried nuts and fruits are added to give it a crunch and make it healthier.
Adding dried nuts and fruits to this recipe is totally optional. I love adding them as they add a nice crunch to the drink and also make it healthier. Instead of slivering, you can also powder the nuts.You can also add in a little cardamom powder or crushed green cardamom pods for added flavor.You can easily double or triple the recipe if making it for a crowd.To make vegan saffron milk, replace dairy milk with any plant-based milk like almond milk, soy milk, oat milk, coconut milk, etc.If using vegan milk to make it, make sure to heat the milk only on low heat until they come to a gentle simmer. Overheating any vegan milk over high heat might curdle them.You can replace sugar with honey or any other sweetener of your choice. You can also use sugar-free substitutes like stevia or monk fruit.You can make a richer version of this milk by adding khoya (reduced milk solids, mawa) to it.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 winter as it keeps the body even warmer.This recipe is very adaptable and you can adapt it to your liking and preferences. Add the nuts and fruits that you like and skip the ones that you don’t. Choose the sweetener and its quantity as per your liking.