Three saffron recipes for a Diwali table
Each recipe needs only a small pinch of Sara Saffron threads. A single one gram pouch covers all three, several times over.
Kesar peda
A soft saffron and cardamom milk fudge, and one of the most common sweets on a Diwali plate. This version uses milk powder rather than reduced whole milk, so it comes together on the hob in well under half an hour.
Ingredients
- 8 to 10 Sara Saffron threads
- 1 tbsp warm whole milk (for blooming the saffron)
- 250g full-fat milk powder
- 120ml whole milk
- 3 tbsp ghee
- 100g icing sugar, sifted
- 1/2 tsp ground cardamom
- Chopped pistachios, to finish
Method
- Warm the tablespoon of milk gently, add the saffron threads and set aside to bloom for ten minutes. The milk should turn a deep amber.
- In a non-stick pan over the lowest heat, melt the ghee, then stir in the 120ml of milk and the icing sugar until the sugar dissolves.
- Take the pan off the heat and add the milk powder gradually, stirring continuously to avoid lumps, until you have a soft, pliable dough.
- Stir in the bloomed saffron milk and the cardamom, folding until the colour is even throughout.
- Once cool enough to handle, roll into small balls and press each one into a disc between your palms.
- Press a pistachio sliver into the centre of each peda and leave to firm up for fifteen minutes before serving.
Saffron and cardamom kheer
A slow rice pudding rather than a quick one. The rice is simmered gently in milk until it breaks down and thickens the whole pan, then finished with saffron right at the end so its colour and scent stay bright rather than cooking away.
Ingredients
- 10 to 12 Sara Saffron threads
- 2 tbsp warm whole milk (for blooming the saffron)
- 75g basmati rice, rinsed
- 1.2 litres whole milk
- 80g caster sugar, or to taste
- 1/2 tsp ground cardamom
- 2 tbsp flaked almonds
- 2 tbsp chopped pistachios
Method
- Warm the two tablespoons of milk, add the saffron threads and set aside to bloom.
- Bring the 1.2 litres of milk to a gentle simmer in a heavy-based pan, then stir in the rinsed rice.
- Simmer uncovered on a low heat for 35 to 40 minutes, stirring often so the rice does not catch, until the mixture has thickened and the rice grains have started to break down.
- Stir in the sugar, cardamom and the bloomed saffron milk, and simmer for a further five minutes.
- Take off the heat and stir through most of the almonds and pistachios, keeping a little back for the top.
- Serve warm or chilled, scattered with the reserved nuts.
Kesar doodh
Warm saffron milk, the drink many Diwali evenings end with once the fireworks are done and the sweets have been passed round. It only asks for five ingredients and ten minutes.
Ingredients
- 6 to 8 Sara Saffron threads
- 500ml whole milk
- 1 tbsp honey, or to taste
- 1/4 tsp ground cardamom
- A few chopped pistachios or almonds, to finish
Method
- Warm the milk gently in a small pan, without letting it boil.
- Add the saffron threads and cardamom, and let the milk steep on the lowest heat for five minutes, stirring occasionally, until the colour turns a warm amber.
- Take off the heat and stir in the honey to taste.
- Pour into cups and finish with a scatter of chopped nuts.
Stock up for Diwali
Every recipe above needs only a small pinch. Sara Saffron’s Super Negin Grade A+++ threads are stocked in sizes from a single gram upwards.
