Drinks

Kesar Doodh

Name: Kesar Doodh
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 glasses
Cuisine: Indian
Ingredients: 500 ml full-fat milk; 8–10 Baby Saffron threads; 2 tsp sugar, or honey to taste; 2 green cardamom pods, lightly crushed; 4–5 almonds and pistachios, slivered (optional); A pinch of ground nutmeg (optional)

The simplest way to enjoy saffron every day. A pinch of threads, warm milk, a touch of sweetness — a soothing glass that's been part of Indian evenings for generations. This is where most people first fall for kesar.

A glass of warm golden saffron milk with saffron threads

Prep

Cook

Serves

Easy

Level

Ingredients

500 ml full-fat milk
8–10 Baby Saffron threads
2 tsp sugar, or honey to taste
2 green cardamom pods, lightly crushed
4–5 almonds and pistachios, slivered (optional)
A pinch of ground nutmeg (optional)

Method

1
Soak the saffron threads in 1 tbsp of warm milk and set aside for 10 minutes to bloom.
2
Warm the remaining milk in a heavy pan over medium heat with the crushed cardamom, stirring so it doesn't catch.
3
When it's steaming (not boiling), stir in the bloomed saffron along with its milk.
4
Add sugar or honey and simmer gently for 3–4 minutes until fragrant and golden.
5
Pour into glasses, top with the slivered nuts and a pinch of nutmeg, and serve warm.

The saffron tip

Bloom the saffron first: soak 8–10 threads in 1 tbsp of warm (not boiling) milk for 10 minutes. That single step draws out far more colour and aroma than dropping threads straight into the pan.