Kimami Sewaiyan is a rich and aromatic Eid-special dessert made with vermicelli, khoya, nuts, and infused with cardamom and ...

Kesar kulfi, a delightful frozen dessert, gets its signature bright yellow hue and subtle floral notes from saffron, making ...

is a traditional Ayurvedic drink made by infusing saffron strands in warm milk. It is cherished for its rich aroma, golden color, and numerous health benefits. Saffron, derived from the Crocus ...

Saffron can be bought whole in threads or strands (stigmas) or in powdered form. Spanish and Kashmiri saffron are reputed to be among the best-quality. Saffron gives a distinctive aroma and ...

Through stories, recipes and fascinating anecdotes, a new book delves into the spice’s rich legacy, uncovering its role in ...

Soak the saffron strands in 2 tbsp warm milk for 10 minutes to release its color and fragrance. In a non-stick pan, heat ghee ...

The ground variety isn't available in many supermarkets, but you can use the saffron strands (which are in most larger supermarkets) and grind them to a powder in a pestle and mortar.

Wash the basmati rice thoroughly and soak it in water for 30 minutes. In a pot, bring 2 cups of water to a boil. Add the ...

2. Add the hung yoghurt, cashew nut paste, corn oil and saffron strands to the above mixture. Mix well and refrigerate for 6 hours. 4. Preheat your over at 180°C and bake for 15 to 20 minutes.

In a bowl, mix saffron-soaked milk, yogurt, ginger-garlic paste, garam masala, salt, and pepper to create the marinade. 2. Add paneer cubes to the marinade, ensuring they are well coated. Allow them ...