Kesar Doodh (Saffron Milk)
Warm Indian milk infused with bloomed saffron, cardamom, and light sweetness. Stovetop method with tips to avoid bitter saffron and scorched milk.
Equipment
- Heavy-bottomed saucepan
- Small cup for blooming saffron
Ingredients
For the milk
- 2 cups whole milk or creamy unsweetened plant milk
- 12 to 15 saffron strands
- 2 to 3 tbsp warm milk from the measured milk, for blooming
- 2 to 3 tbsp sugar or grated mishri rock sugar; or to taste
- 2 green cardamom pods seeds only if preferred; lightly crushed
Optional garnish
- 1 tbsp sliced almonds
- 1 tbsp chopped pistachios
Instructions
Bloom the saffron
- Heat 2 to 3 tbsp milk until very warm. Pour into a small cup. Rub saffron strands into the milk. Rest 10 to 15 minutes until deeply golden.
Simmer
- Add remaining milk and cardamom to a saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally.
- Stir in bloomed saffron and all liquid. Add sugar or mishri. Simmer gently 3 to 4 minutes until sweetener dissolves and flavor is infused. Taste and adjust.
Serve
- Pour into mugs. Garnish with nuts if using. Serve warm.
Notes
Bloom saffron in warm milk before adding to the pot; color and flavor improve noticeably.
Use low heat after saffron goes in to avoid bitterness.
Refrigerate leftovers up to 2 days; reheat gently on the stove.
For vegan kesar doodh, use barista oat or soy milk and vegan sweetener.
Tried this recipe?Let us know how it was!