Kesar doodh comprises milk and saffron along with a mixture of almond and khoya. It is quick and very easy to prepare kesar doodh at home. Just follow my recipe to learn the steps.
KEY TAKEAWAYS
- Kesar doodh is very popular in North India.
- Serve it with light snacks like dry fruits, mathri, or sweets such as jalebi, gulab jamun, or malpua for a festive touch.
- Kesar doodh tastes rich, creamy, and aromatic.
- Other similar recipes are badam milk, thandai, masala doodh, and kesar lassi.
The Ingredients:
- 1 liter milk
- Kesar (saffron) – As required
- 20 grams almond (to make the paste)
- 10 pieces almond (chopped roughly)
- 30 grams khoya
- 50 grams sugar
This recipe was suggested by my local milkman’s wife. One day, I gave her a cup of tea while she waited, and we started talking about what different ways are there to make milk delicious to kids so they do not refuse to have it. She told me about this dish and promised that my kids will surely love it.
I made it that evening. My husband said it was “milk route magic,” and my boys couldn’t stop asking for more. Now, it is our evening favorite. That conversation reminded me how even the quickest morning routines can leave behind recipes that stay much longer than the milk supply.
How to Make Kesar Doodh? (Step by Step Guide with Images)
Step 1: Take 20 grams of almonds and soak them for about half an hour in water. Then, take them in a piece of cloth and rub them rigorously to remove the skin.
Step 2: Now, put the almond in a mixer and add about ¼ cup of milk and grind them to make a fine and smooth paste. Keep it aside.
Step 3: Take 30 grams of khoya on a plate and grate them as shown in the images below. Keep it aside.
Step 4: Now, take 1 liter of milk in a kadai. Stir it continuously and boil it on a low to medium flame for about 2 to 3 minutes.
Step 5: At this stage, add a few strands of kesar (saffron) to the milk and stir nicely again.
Step 6: Now, add 50 grams of sugar to it along with the almond paste. Mix them all nicely. Stir the milk and let it come to a boil.
(Pro tip: Adding 50 grams of sugar is just enough for one liter of milk. Traditional kesar doodh is usually slightly sweet in taste).
Step 7: Check the consistency of the milk once. Now, roughly chop 10 pieces of almond and add to the boiling kesar milk. Stir again nicely.
Step 8: Let the milk boil on a low flame for 6 to 7 minutes more. Check its consistency. It should be runny.
Step 9: At this stage, while the milk is boiling, add the grated khoya to the milk and mix nicely. Stir continuously and boil the milk for another 10 to 12 minutes on a low flame.
(Pro tip: Do not stop stirring the milk while boiling, especially after adding khoya in it, to prevent it from burning and rendering a bitter and smoky taste).
Step 10: Check the final consistency of the kesar milk. If you are happy with it switch off the gas stove and let it cool down. If you are not, let it boil for another couple of minutes.
Step 11: Once it cools down, cover the kadai with a lid and keep it in the fridge for about an hour.
Step 12: After an hour, take it out and remove the cover. It should be comparatively thicker by now. Pour it in glasses.
Step 13: Your tasty and healthy kesar milk is ready to enjoy. Finally, garnish it with a few chopped almonds on top and serve.
Recipe Card
Kesar Doodh | Saffron Milk
Ingredients
- 1 liter milk
- Kesar saffron – As required
- 20 grams almond to make the paste
- 10 pieces almond chopped roughly
- 30 grams khoya
- 50 grams sugar
Instructions
- Take 20 grams of almond and soak them for about half an hour in water. Then, take them in a piece of cloth, rub them rigorously to remove the skin.
- Now, put the almond in a mixer and add about ¼ cup of milk and grind them to make a fine and smooth paste. Keep it aside.
- Take 30 grams of khoya on a plate and grate them as shown in the images below. Keep it aside.
- Now, take 1 liter of milk in a kadai. Stir it continuously and boil it on a low to medium flame for about 2 to 3 minutes.
- At this stage, add a few strands of kesar (saffron) to the milk and stir nicely again.
- Now, add 50 grams of sugar to it along with the almond paste. Mix them all nicely. Stir the milk and let it come to a boil. (Pro tip: Adding 50 grams of sugar is just enough for one liter of milk. Traditional kesar doodh is usually slightly sweet in taste).
- Check the consistency of the milk once. Now, roughly chop 10 pieces of almond and add to the boiling kesar milk. Stir again nicely.
- Let the milk boil on a low flame for 6 to 7 minutes more. Check its consistency. It should be runny.
- At this stage, while the milk is boiling, add the grated khoya to the milk and mix nicely. Stir continuously and boil the milk for another 10 to 12 minutes on a low flame. (Pro tip: Do not stop stirring the milk while boiling, especially after adding khoya in it, to prevent it from burning and rendering a bitter and smoky taste).
- Check the final consistency of the kesar milk. If you are happy with it switch off the gas stove and let it cool down. If you are not, let it boil for another couple of minutes.
- Once it cools down, cover the kadai with a lid and keep it in the fridge for about an hour.
- After an hour, take it out and remove the cover. It should be comparatively thicker by now. Pour it in glasses.
- Your tasty and healthy kesar milk is ready to enjoy. Finally, garnish it with a few chopped almonds on top and serve.
