This luxurious saffron cream sauce recipe is perfect for creamy saffron pasta but versatile enough to pair with a variety of dishes! Cream is infused with a large pinch of saffron then cooked with butter and garlic to make a creamy sauce in less than 15 minutes. Perfect for special occasions and festive gourmet recipes.
Saffron is a spice that I’m pretty well accustomed to. It is used regularly in Indian dessert recipes. I also love it in saffron milk which is so comforting!
Recently, I’ve got more into using it in savoury dishes too like this Vegetable Paella . I first tried Saffron Cream Sauce in a pasta dish at a restaurant in Zurich, Switzerland and it’s been on my radar to make a separate recipe post for the sauce.
This creamy saffron sauce is luxurious and flavourful made by infusing cream with saffron threads, resulting in a rich golden hue and a distinctive taste.
Think of it as a saffron white sauce, similar to a bechamel but thinner, and use it to enhance the flavour of so many dishes – pasta, seafood and vegetables. Saffron is the most expensive spice, making this sauce a great option for special occasions or fancy dinner parties. Ooh la la!
Creamy Saffron Sauce Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Cream – I’ve used single cream as I do not want the sauce too thick but you can use double cream (heavy cream or heavy whipping cream for US readers). I recommend single cream if using for a pasta or double cream if serving alongside veggies, fish or meat as you will get a much thicker sauce.
Saffron – you’ll need a generous pinch of saffron threads for this recipe. Sometimes I also crush the saffron to extract more flavour and colour meaning I use less – a little saffron goes a long way.
Garlic – you’ll need fresh minced garlic to add more complex flavour. You just need a little bit so to not overpower the taste of saffron. Think subtle, rather than punchy.
Butter – I’ve used unsalted butter which helps thicken the sauce and give a smooth consistency.
Salt and black pepper to taste – cracked black pepper is best I’ve found.
Optional additions:
- Parmesan cheese – I find the sauce is rich without any cheese but you can grate some vegetarian cheese in at the end if you wish.
- Lemon zest – to add fresh flavour to cut through the cream and make a lemon saffron sauce
- Diced shallots – you may want to add shallot along with the garlic to add extra flavour
- Tomatoes – toss through halved cherry tomatoes with the garlic to make tomato saffron sauce
Make it vegan
You can easily make this recipe vegan with some simple substitutions.
Use olive oil or vegan butter in place of the vegan butter and plant based cream in place of the dairy cream.
How to make Butter Saffron Cream Sauce
In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes. I’ve found that soaking the saffron in water rather than later in the cream gives the best results. You get plenty of colour and flavour without needing too much.
Heat butter in a sauté pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold. Don’t let it over cook or burn.
Steep saffron in water for a few minutes
Heat butter and sauté garlic
Add the steeped saffron
Mix to make an emulsion
Add in the saffron water and mix. Pour in the cream and whisk well to create an emulsion – you don’t want the sauce to curdle. Allow it to come to a gentle boil.
Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan. You want the consistency to just coat the back of a spoon. The sauce will also thicken further as it cools so bare that in mind.
Switch off the heat and season with salt and pepper to your taste.
Use in a variety of delicious recipes or store once cooled.
Add the cream
Season
Other Saffron Recipes
Carrot Ginger Coconut Soup with Saffron Vinaigrette
Saffron and Pistachio Shortbread
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron Cream Sauce
Equipment
- 1 Saucepan
Ingredients
- 300 ml cream
- ½ teaspoon saffron
- 1 tablespoon garlic minced
- 2 tablespoon butter or oil
- salt
- black pepper ground
Instructions
- In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes.
- Heat butter in a saute pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold.
- Add in the saffron water and mix to create an emulsion. Pour in the cream and allow to come to a gentle boil.
- Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan.
- Switch off the heat and season with salt and pepper.
- Use in a variety of delicious recipes!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Saffron Cream Sauce
Equipment
- 1 Saucepan
Ingredients
- 300 ml cream
- ½ teaspoon saffron
- 1 tablespoon garlic minced
- 2 tablespoon butter or oil
- salt
- black pepper ground
Instructions
- In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes.
- Heat butter in a saute pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold.
- Add in the saffron water and mix to create an emulsion. Pour in the cream and allow to come to a gentle boil.
- Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan.
- Switch off the heat and season with salt and pepper.
- Use in a variety of delicious recipes!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Say hello to Gajar halwa – a seasonal Indian dessert made by simmering grated carrots with milk and sugar. My version is made with mawa (khoya) for extra richness and an irresistible grainy texture. I use Indian carrots when in season but supermarket carrots work just as well.
Cosy & warm.
Note – This recipe has been updated from the archives – first published December 2010. I’ve added new images and helpful content.
I’ve been watching my Mum make Indian sweets for over 2 decades now and gajar no halwo is guaranteed once every winter. She learnt the recipe from her Mum and we’ve been following the same techniques since. They don’t use any shortcuts and use traditional techniques only. This provides the best flavour and texture of the carrots.
This is definitely one of those sweets that can be served at celebrations and prepared for simple meals. It’s made with pretty humble ingredients – carrots, milk and sugar (like gajar kheer ) – but the addition of nuts and mawa make it indulgent. Gajar halwa is prepared with similar techniques to dudhi halwa .
It’s served throughout the year, but I think it’s so cosy enjoyed warm in the winter months. I thought the best way to eat it was along with surti undhiyu and puffed up poori . Until I tried it at a wedding served warm with vanilla ice cream . You know what? I’m sold.
Ingredients Notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – my go-to is to use Indian carrots (also called delhi carrots) which are darker, almost red in colour. In the UK, you need to make a trip to Indian grocery stores. Supermarket carrots work well too – the only real difference is the colour. The carrots need to be washed, peeled and then grated.
Milk – I recommend using whole milk or full fat milk – it gives richness that is much needed for carrot halwa.
Mawa – aka milk solids which give richness and a grainy texture. I make mawa at home two ways – mawa with milk powder and mawa with ricotta cheese . Either will work or visit the dairy aisle of Indian grocery stores.
Ghee – the carrots are first sauteed in desi ghee. I use homemade ghee .
Sugar – plain white granulated sugar gives the cleanest taste and is also traditionally the sweetener that is used.
Cardamom powder – found in most Indian sweets. I make ground cardamom at home with whole green cardamom pods but you can use store-bought.
Nuts – I use almonds and pistachios sliced into slivers.
Step by Step Method & Tips
Here’s how I make carrot halwa step by step. I’ve also included handy tips that I’ve learnt from watching the experts!
Start by heating some of the ghee in a pan and tip in the carrots. Saute the carrots on medium low heat for about 2 minutes or so. We aren’t completely cooking the carrots here.
Ghee in a pan
Add grated carrots
Saute the carrots
Once the milk goes in, then cook the carrots on low heat until all the milk dries up. This step can take around 10-15 minutes. Keep the heat low and KEEP STIRRING.
Make sure you use a heavy bottomed pan and a decent spoon/spatula. You don’t want the milk to burn.
Add whole milk
Cook carrots in milk
Milk dried up and carrots cooked
Once the milk dries up, tip in the sugar. You’ll see the sugar releasing its own moisture. You need to gently cook the mixture until this dries up.
I have added some extra ghee at this stage. It’s optional whether you add it. Adding a little more along with the sugar gives the gajar halwa a glossy look.
Then add in grated or crumbled mawa. The reason this goes in later is because mawa is already cooked. Add it too early and it’ll burn. Keep mixing and you’ll see ghee starting to appear at the sides of the pan.
Remove from the heat. Add in cardamom powder. Garnish with slivered nuts and serve warm or at room temperature.
Add sugar and ghee
Tip in Mawa
Mix in cardamom and nuts
Store leftovers in an airtight container and refrigerate for up to 3 days. Gajar halwa can be frozen for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gajar Halwa | Carrot Halwa
Ingredients
- 2 cups carrots washed, peeled and grated
- 2 cups milk whole
- ½ cup khoya or full fat milk powder
- 1 cup sugar
- ¼ cup ghee
- ½ teaspoon cardamom powder
- 4-5 tablespoons pistachio and almond slivers
Instructions
- In a heavy bottom, pan or kadai add 2 tablespoon ghee and allow to melt.
- Tip in 2 cups carrots and saute for a couple of minutes or until moisture from the carrots dries up.
- Pour 2 cups milk , bring it to boil and cook over medium heat until all the milk gets dried up. Stir the mixture occasionally to prevent any sticking. This step can take 12-15 minutes.
- Then add 1 cup sugar and remaining ghee of ¼ cup ghee and continuously stir for 6-8 minutes. Tip in ½ cup khoya .
- Stir well and fry on low heat until halwa looks glossy. Mix in 1/2 teaspoon cardamom powder
- Garnish the halwa with 4-5 tablespoons pistachio and almond slivers .
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
