This Saffron Milk Recipe, also known as Kesar Doodh, is a sweet drink made with saffron infused milk. Indian Kesar Milk is made with 4 simple ingredients and takes just 15 minutes to make. I make a big batch and keep it in the fridge.
Saffron Milk is a refreshing drink from India made by infusing milk with saffron (kesar) and sweetening with sugar. It can be served hot or cold. I make it my way with the addition of a pinch of cardamom to give extra depth of flavour.
This Badam Milk that is prepared with this Badam Milk Powder Mix is also on rotation!
Other milk-based drinks we love are Karak Chai , Masala Chai and Cardamom Tea .
Saffron Milk Ingredients
Kesar doodh is vegetarian friendly, but can easily be vegan.
Full ingredients with measurements are available in the recipe card below at the end of this post
Milk – I have used full-fat milk to make it creamy but you can absolutely use skimmed or semi-skimmed. Use plant-based milk to make it dairy-free – my preferences are oat or almond as they pair best with the saffron.
Saffron threads – Known as Kesar. Use good quality if possible.
Sugar – I have used white regular granulated sugar. Adjust the quantity to suit your taste. Agave, honey and brown sugar all work too – they just give different flavour.
Cardamom Powder – you can buy or use homemade cardamom powder . Alternatively crush cardamom pods in a mortar and pestle.
Optional – nuts to garnish such as pistachio or almonds. You can add other spices such as nutmeg – it helps me to sleep!
How to make Kesar Milk Instructions
Soak saffron strands in a small bowl of warm milk to bloom. Bloom saffron ahead of time to extract extra flavour and colour. You can optionally also very gently roast the saffron to extract flavour – a tip from my grandma!
Heat a heavy bottomed saucepan and pour in a splash of water. Adding a splash of water to the hot pan reduces the chance of milk sticking.
Pour in the milk, and the infused saffron. Alternatively, add the saffron strands directly to the milk.
Allow the milk to come to a gentle simmer whilst continuing to stir constantly.
Once the milk thickens a little, add in the sugar, cardamom powder and cook for a minute or so longer as the sugar will release moisture again.
Remove from the heat and serve hot or chilled.
You may want to optionally garnish with more saffron and chopped pistachio.
Storage
Store kesar milk in a bottle or other airtight container and keep in the fridge. Consume before the best before date of the milk you have used.
I sometimes make a big batch and keep it chilled in the fridge and then have it ready to drink whenever I fancy!
Other saffron recipes
You’ll love this dishes enhanced with the flavour of saffron:
Saffron Milk & Nuts Cookie Sticks
Kesar Badam Katli
Penda recipe with Mawa and Kesar
Kesar Lachha Rabdi
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!
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- YouTube
Saffron Milk (Kesar Milk)
Equipment
- 1 Saucepan or milk pan
Ingredients
- 2 cup whole milk
- ¼ cup sugar
- 1 teaspoon saffron
- ¼ teaspoon cardamom powder
Instructions
- Soak saffron strands in a small bowl of warm milk to bloom.
- Heat a heavy bottomed saucepan and pour in a splash of water.
- Pour in the milk, cardamom powder and the infused saffron. Alternatively, add the saffron strands directly to the milk
- Allow the milk to come to a gentle boil whilst continuing to stir constantly.
- Once the milk thickens a little, add in the sugar and cook for a minute or so longer as the sugar releases moisture again.
- Remove from the heat and serve hot or chilled.
- You may want to optionally garnish with more saffron and chopped pistachio.
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 Milk (Kesar Milk)
Equipment
- 1 Saucepan or milk pan
Ingredients
- 2 cup whole milk
- ¼ cup sugar
- 1 teaspoon saffron
- ¼ teaspoon cardamom powder
Instructions
- Soak saffron strands in a small bowl of warm milk to bloom.
- Heat a heavy bottomed saucepan and pour in a splash of water.
- Pour in the milk, cardamom powder and the infused saffron. Alternatively, add the saffron strands directly to the milk
- Allow the milk to come to a gentle boil whilst continuing to stir constantly.
- Once the milk thickens a little, add in the sugar and cook for a minute or so longer as the sugar releases moisture again.
- Remove from the heat and serve hot or chilled.
- You may want to optionally garnish with more saffron and chopped pistachio.
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.
This homemade Badam Milk Powder recipe is made with an aromatic blend of nuts, cardamom and saffron (kesar & elaichi). Use it to make instant Badam Milk ! Ready in just 5 minutes!
- Badam Milk Masala Ingredients
- Equipment
- How to make Instant Badam Milk Powder
- Pro Tips
- Badam Powder Serving suggestions
- Storage
- Other Badam Recipes
Badam Mix Powder or Almond Milk Powder is an instant pre-made mix of ground almonds, cardamom powder and saffron. It is prepared ahead of time to make badam milk or badam doodh.
My version of badam milk masala has the perfect combination of badam and pista for extra depth of flavour and a bit of colour.
Traditionally, badam doodh is prepared by soaking almonds, peeling then crushing to achieve a paste. Milk is then cooked with the almond paste and sugar to make the milk.
You can buy premade almond mix from the store but these often contain synthetic nutrients.
The homemade version is full of fiber, vitamins and minerals thanks to the nuts and spices.
I prefer to make this mix ahead of time so that I can treat myself to Badam Milk whenever I fancy. It woulw take a lot of effort to prepare the milk the traditional way.
Badam Milk was often part of my morning routine when I came home from a night shift!
Badam Milk Masala Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Almonds – raw almonds and leave the almond skin on. Alternatively, use almond powder
Pistachio nuts – this is optional, but I love adding a small amount of pistachio to this mix
Nutmeg – a small piece of nutmeg adds wonderful nutty and warm flavour. It is impressively strong, so you only need a small piece. Use whole nutmeg or nutmeg powder.
Cardamom seeds – cardamom seeds, pods or powder can go into this recipe
Saffron strands
Optional
You can mix in sugar once the powder is made – use white sugar or brown sugar. I personally prefer to leave it out so that I can control how much sugar I add every time I make the milk. Some choose to add panangkarkandu (palm sugar candy)
Equipment
Blender, coffee grinder or food processor
How to make Instant Badam Milk Powder
Optionally, on a non-stick tava dry roast the saffron just for few seconds on low flame to extract flavour. I usually miss out this step.
Add all the other ingredients with the saffron in a coffee grinder / food processor and grind to a coarse powder.
Sometimes the powder can become hot due to the food processor.
Allow it to come to room temperature before storing away.
Keep it in an airtight container in the fridge.
Pro Tips
If you are preparing this mix for toddlers or young kids, you can crush the nuts down to a powder. However, do not grind it too much that you end up with a paste or nut butter as the nuts will release oil!
You can also add cashews as well as almonds if you wish.
You could add a pinch of turmeric powder which provides its own health benefits and golden colour.
Badam Powder Serving suggestions
You can also add this mix to rice kheer or in your sweet lassi .
Use it in overnight oats, over your morning porridge or in milkshakes!
Storage
You can store away this powder for later use as it is only made with ingredients that have a long shelf life.
Keep stored in an airtight container or jar and store in the fridge and use within 3 months.
It is better to keep the powder in the fridge as the nuts release oils as they are ground.
Other Badam Recipes
Kesar Badam Katli
Badam Halwa with Almond Flour
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!
- YouTube
Badam Milk Powder
Equipment
- 1 Grinder food processor, coffee grinder or spice grinder
Ingredients
- 100 gram almonds
- 25 gram pistachio nuts
- ½ teaspoon nutmeg
- 1 teaspoon cardamom seeds or cardamom pods
- 1 teaspoon saffron
Instructions
- Add all the ingredients in a coffee grinder / food processor and grind to a coarse powder.
- Sometimes the powder can become hot due to the food processor.
- Allow it to come to room temperature before storing away.
- Keep it in an airtight container in the fridge.
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.
Note:- This post was originally posted in July 2012 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
