Kesar doodh: a simple saffron milk recipe

Few things are as comforting as a cup of kesar doodh. Across India it is made in winter, at festivals and for guests, and it needs nothing more than good milk, a pinch of saffron and a few minutes at the stove.

The secret is patience with the saffron: give the threads time to release their colour before they meet the hot milk, and you will be rewarded with a deep golden cup and a gentle, honeyed aroma.

Ingredients (makes 2 cups)

• 2 cups (500 ml) full-cream milk
• 6 to 8 saffron threads
• 2 green cardamom pods, lightly crushed
• 1 to 2 tablespoons sugar, or to taste
• 6 to 8 Mamra almonds, sliced, to finish
• A pinch of nutmeg (optional)

Method

1. Bloom the saffron. Crush the threads lightly between your fingers into a small cup and add 2 tablespoons of warm milk. Leave them for 15 minutes; the milk will turn a deep yellow.
2. Heat the milk. Bring the rest of the milk to a gentle boil with the cardamom, stirring now and then so it does not catch.
3. Simmer. Lower the heat and let it simmer for 4 to 5 minutes, until it thickens very slightly and takes on the cardamom's fragrance.
4. Add the saffron and sugar. Stir in the saffron milk, threads and all, with the sugar. Simmer for one more minute.
5. Serve. Pour into cups and scatter over the sliced almonds, with a pinch of nutmeg if you like.

Tips

• Hot or cold. Kesar doodh is lovely warm, but it also makes a refreshing drink chilled in summer. Let it cool, then refrigerate it for a couple of hours.
• Don't overdo the saffron. More threads do not make it better; too much saffron turns the taste bitter. Six to eight threads for two cups is plenty. Our guide on how much saffron to use covers every dish.
• A richer cup. Grind a few soaked, peeled almonds into a paste and stir it in with the saffron for a thicker drink, close to badam milk.
• Honey instead of sugar. Stir it in once the milk has cooled slightly.

Why good saffron matters here

In a recipe this simple, the saffron does all the work. Genuine Kashmiri saffron gives a clear golden colour and a lasting aroma, while poor or fake saffron gives either very little colour or a harsh, artificial orange. Not sure about yours? Try our six simple checks.

We make ours with Kashmiri Saffron and a few slices of Mamra almonds.