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Kesar Kheer Recipe

Kesar Kheer Ingredients:

  • Kesar Kheer Recipe
    Kesar Kheer Recipe

    1/2 cup long grain rice

  • 1/2 cup sugar
  • a pinch of saffron (kesar)
  • 3 cups milk
  • 2-3 teaspoons ghee
  • silver foil for decoration
  • 1 cup water
  • 2 cloves
  • 2 cardamoms
  • 0.25 inch stick cinnamon
  • 1/4 tablespoon almonds
  • 1/4 tablespoon raisins
  • 1/4 tablespoon cashew nuts
  • 1/4 tablespoon pistachio nuts

How to make Kesar Kheer

  • Wash the rice and drain on a cloth. Soak the saffron in one tablespoon of warm milk and keep aside. Blanch and slice the almonds, slice the pista and break the cashew nuts into small pieces. Clean the raisins if necessary.
  • Heat the ghee in a cooker and add the raisins and cashew nuts. Fry until golden, remove and set aside.
  • Add the rice and the whole spices to the cooker and fry for 1 minute. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done. Now add the sugar, and cook further on low heat until the sugar has blended and the mixture thickens. Remove from fire and allow to cool, if you wish to serve it chilled.
  • When about to serve, add half of the nuts and mix well. Pour the kheer into individual bowls. Garnish with the rest of the nuts and raisins. Decorate with the silver foil.
  • Kesar Kheer is ready to serve.

Kesar Pulao Recipe

Kesar Pulao Ingredients:

Kesar Pulao Recipe

  • 1cup long grain (basmati) Rice
  • 1cup Sugar (or according to taste)
  • 3-4 Cardamom (green elaichi, split & crushed)
  • Few strands of Saffron (kesar)
  • 4 cloves
  • 11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
  • 1tsp Raisins
  • a Pinch of saffron (kesar)color dissolved in 2tsp warm water
  • 2 tbsp pure ghee
  • 1 tbsp mustard seeds
  • silver paper (varak)
  • Water for boiling rice.

How to make kesar (saffron) rice:

  • Wash soak and drain rice.
  • Bring water to boil and add the rice and simmer the flame.
  • When rice is half done add sugar (dissolved in little water) and ghee.
  • When fully done add the saffron, cardamom, cloves and half of the dry fruit.
  • Stir gently and cover for 10 minutes.
  • Garnish it with remaining dry fruit and silver paper.
  • Serve the kesar pulao fresh and hot.

Kesar Elaichi Ice Cream Recipe

  • 2 cups Full Fat Milk
  • 1 cup Milk Powder
  • ½ cup Sugar
  • 1 tbsp Corn Flour
  • A few Saffron Strands
  • ½ tsp Cardamom Powder (elaichi)
  • ½ cup Fresh Cream
How to make Kesar Elaichi Ice-Cream:
  • Take a bowl and mix a cup of milk, milk powder and corn flour in it, to make a smooth paste.
  • Take 2 tbsp of milk in a cup and put saffron strands in it. Keep it aside.
  • In a pan, add sugar, saffron and cardamom powder, along with a cup of milk and bring it to boil.
  • Now, cook it on simmer for 5 to 7 minutes and add the milk mixture prepared earlier. Stir it occasionally.
  • Cook it till the mixture starts coating the back of the spoon.
  • Remove from flame and allow it cool completely.
  • Add cream to the prepared mixture and mix well.
  • Pour this mixture in a shallow container, cover and freeze it, till it gets set.
  • Bring this mixture out of the freezer, divide into two batches and churn it using a blender, until it gets smooth.
  • Again, transfer the ice cream mixture in the shallow container and freeze till it is firm.
  • Scoop it out in ice cream bowls and serve chilled.

Kesar Elaichi Ice Cream Recipe