How to make Kashmiri Saffron Milk?

How to make Kashmiri Saffron Milk?

Making Kashmiri Saffron Milk, also known as Kesar Doodh, is a simple process with a delicious outcome. Here's how you can do it:

kashmiri saffron milk


  • 1 cup whole milk (full-fat for richer flavor)
  • 5-7 saffron strands
  • 1-2 teaspoons sugar or honey (optional)
  • 1/4 teaspoon ground cardamom (optional)
  • Chopped nuts like pistachios, almonds, and cashews (optional)


  1. Saffron preparation: There are two ways to prepare the saffron:
    • Soaking:Crush the saffron strands between your fingers or in a mortar and pestle. Place them in a small bowl with 1 tablespoon of warm milk and soak for 15-20 minutes. This helps release the flavor and aroma.
    • Direct addition:Alternatively, you can add the saffron strands directly to the milk without soaking. However, soaking is said to bring out the best flavor.
  2. Heat the milk: In a saucepan, heat the milk over medium heat. Avoid boiling.
  3. Add saffron: Once the milk is hot, add the prepared saffron (soaked or directly) and stir gently.
  4. Sweetener and spices (optional): If using, add sugar or honey and ground cardamom to taste. Stir well to dissolve.
  5. Simmering: Reduce heat to low and simmer for about 5-8 minutes, stirring occasionally. This allows the flavors to infuse. Don't let the milk boil as it can scorch and alter the taste.
  6. Nuts (optional): If using, add chopped nuts just before turning off the heat.
  7. Serve: Strain the saffron milk into a cup and enjoy it hot or cold.
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