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 Popular Indian Recipes with Saffron

  Last Updated : Jan 22,2021






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Popular Indian Recipes with Saffron

Known as a zaffran or kesar, a small quantity is saffron is enough to add flavour, aroma and colour to any dish. Saffron is a very expensive spice, used to flavour and colour food. Saffron originated in the Middle East, but is now also associated with Greek, Indian and Spanish cuisines. In India, the saffron fields are seen in Kashmir.

Derived from the saffron crocus flower, this delicate spice adds a beautiful golden-yellow hue and a distinctive aroma and flavour to both sweet and savoury dishes like Kesar Peda Kesar Suva Rice with Broccoli Sauce and Mawa Kesar Roll .

Mawa Kesar Roll, Khoya Kesar Roll

Mawa Kesar Roll, Khoya Kesar Roll

Diwali is here and it’s time to pull out all the stops! This is one time of the year where diets take a back seat and we indulge in rich, fragrant and flavoursome goodies, using the best and most exclusive ingredients we can lay our hands on. Prominent among these is saffron (kesar), one of the most expensive spices in the world!

Where cooking is concerned, a little goes a long way – just a few strands of saffron can transform dishes ranging from desserts to fragrant rich gravies and pulaos like Kesarwale Paneer Kofte ki Subzi Dry Fruit Kesar Kulfi and Saffron Rice. Here are some suggestions that you can serve your guests this festive season.

Saffron Rice, Kesar Chawal

Saffron Rice, Kesar Chawal

Enjoy our uses of saffron and saffron Idian recipes below.

1. Bengal’s famous Rasmalai, gets its beautiful yellow tinge with the addition of saffron. Rasgullas in saffron flavoured milk and garnished with almond and pistachio slivers is truly irresistible.

Rasmalai, Bengali Rasmalai Recipe

Rasmalai, Bengali Rasmalai Recipe

2. Ladoos are a very integral part of Indian Cooking. And Motichoor Ladoo is one such delicacy which needs no introduction. Learn how to make Motichoor Ladoo at home. Follow the recipe precisely and you are sure to get the market style ladoos.

Motichoor Ke Ladoo

Motichoor Ke Ladoo

3. Kesar Peda is a mawa based Indian mithai. Pedas are made during many festivals right from Diwali to Navratri and Janmashtami to Ganesh Chaturthi. These pedas make use of readymade mawa, saffron and sugar and are ready in 10 minutes. Surprised? Check it out in your own kitchen.

Kesar Peda

Kesar Peda

4. The famous Kaju Puri, which also uses about ½ tsp of kesar. That’s a lot in reality. Cashew powder, almond powder and sugar powdered and cooked and then rolled and baked is Kaju Puri. Do try this Popular Indian Sweet Recipe with Saffron.

Kaju Puri

Kaju Puri

5. Each one of you must have tasted Kesar Srikhand for sure. Made with hung curds and flavoured with cardamom and saffron, this Indian sweet pairs well with Puri and Aloo ki Subzi.

Shrikhand, Kesar Elaichi Shrikhand

Shrikhand, Kesar Elaichi Shrikhand

6. Why talk only about sweets? Even starters like Tandoori Paneer Tikka makes use of saffron for that slight colour and flavour. The marinade along with besan, lemon juice and a host of other spices also has saffron in its list.

Tandoori Paneer Tikka

Tandoori Paneer Tikka

7. Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. And once you have some mangoes, do try the Mango Kulfi to beat the heat and satisfy your cravings for mange with a sweet note.

Mango Kulfi

Mango Kulfi

8. The pretty looking and tempting Shahi Pulao has cashews, raisins, canned pineapple and paneer along with saffron strands to be portrayed as shahi. Quite easy to make once you have all the veggies boiled along with cooked rice. So assemble the ingredients and cook it just before serving.

Shahi Pulao

Shahi Pulao

9. The famous Panha, a raw mango based drink, is lightly flavoured with saffron. You should definitely not miss out on this Popular Indian recipe with saffron. It is a drink famous to beat the scorching summer heat.

Panha, Aam Panna, Kairi Panha

Panha, Aam Panna, Kairi Panha

10. Nawabi Kesar Kofta, from its name signposts the use of saffron in this recipe. Just a pinch of this spice is enough to add flavour to these koftas. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the luxurious feel of the koftas with its tongue-tickling flavour and luscious consistency. Try it out!

Nawabi Kesar Koftas

Nawabi Kesar Koftas

popular indian recipes with saffron

1.  
 by Tarla Dalal
The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .
2.  
 by Tarla Dalal
No Indian meal is complete without a serving of our own desi ice-cream, the Kulfi! There are innumerable varieties of Kulfi, ranging from spice-tinged ones to fruity flavours too. This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you. The Dry Fruit Kulfi tastes even more awesome when topped with Falooda and Rabdi .
Nothing short of a royal creation, this recipe features a ring of rice, laced with saffron and dill, filled with a luscious broccoli sauce. The saffron lends a rich hue and aroma to the rice, while dill contributes its unique flavour to it. A dash of herbs and other ingredients like onions and green chillies make the broccoli sauce a tasty treat worthy of the intensely-flavoured rice. Arranged very appealingly, the Saffron Dill Rice with Broccoli Sauce is a delight to behold and devour! Do include this recipe for your next party buffet, it's delicious and attractive.
coconut burfi recipe | nariyal barfi | kesar coconut mawa barfi | 15 minute coconut burfi - Indian sweet | with step by step images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make kesar coconut mawa barfi. kesar coconut mawa barfi is made from simple ingredients like mawa, kesar, coconut, saffron and powdered sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a mouth-watering nariyal barfi, with the rich texture and flavour of coconut and khoya tinged with the intense aroma of saffron. To make coconut burfi, combine the ghee and coconut in a microwave-safe bowl and microwave on high for 1 minute. Add the powdered sugar, mix well and microwave on high for 2 minutes, while stirring once in between. Add the mava, milk, saffron and lemon food colour, mix well and microwave on high for 2 minutes. Transfer the mixture into a 100 mm. (4”) x 100 mm. (4”) greased tin and spread it using the back of a spoon into an even layer. Refrigerate for at least an hour. Cut into 9 equal pieces and serve chilled. Quickly whip up a sweet dish in the microwave oven during festivals like Diwali, Holi, Raksha Bandhan etc. Enjoy coconut burfi recipe | nariyal barfi | kesar coconut mawa barfi | 15 minute coconut burfi - Indian sweet | with step by step photos.
kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step images. kesar pista biscuits are popular Indian biscuits for young and old. Learn how to make eggless kesar pista badam biscuit. The badam pista cookies is a real delicacy with rich spicy notes. Maida based dough flavoured with saffron mixture, cardamom and nutmeg powder give these biscuits a true Indian touch. The use of saffron not only adds to flavour and aroma in these eggless kesar pista badam biscuit, but also make them colourful. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders gives it a tantalising aroma. To make kesar pista biscuits, combine the saffron and warm milk in a small bowl and mix well. Keep aside. Combine the ghee and sugar in a deep bowl and mix very well with a spatula. Add the saffron-milk mixture, cardamom powder and nutmeg powder and mix very well using a spatula. Add the plain flour and add the milk and knead into a soft dough. Divide the dough into 2 equal portions. Roll a portion of the dough into a 125mm. (5”) by x 150mm. (6”) rectangle using a little plain flour for rolling. Sprinkle a little pistachio and almonds evenly over it and roll again lightly so the nuts stick well to the dough. Cut into 25 mm. (1”) by 25 mm. (1”) squares using a sharp knife or a cookie cutter. Repeat steps 6 to 8 to make more biscuits. Bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Cool, store in an air-tight container and use as required. These kesar pista cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali, Christmas and Raksha - Bandhan. Tips for kesar pista biscuitskesar pista biscuits. 1. Ensure the maida is free of lumps. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. To press the nuts into the dough, roll lightly with a roller pin so that you don’t thin down the dough layer, but at the same time the nuts stick firmly to it. 4. To get the perfect colour and texture, bake the biscuits for just 15 minutes. It might still seem soft when you take it out of the oven, but once the biscuits cool in the tray, they will turn crunchy. Enjoy kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step photos and video below.
Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofta a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris , Parathas or Rotis to complete the kingly experience. Also, check our collection of 350 + Punjabi subzi recipes to learn exciting new subzi recipes. Enjoy how to make Paneer Kofta recipe with detailed step by step photos below.
7.  
 by Tarla Dalal
kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | kesar peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires a day’s cooling. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Heat the mava in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Transfer the mixture into a thali and spread it evenly. Cover it with a lid and keep aside for a day. Crumble the mava mixture, add the cardamom powder and saffron-milk mixture and mix very well. Divide the mixture into 16 equal portions and shape each portion into a round flat 376 mm. (1½”) diameter circle. Serve or store kesar peda in an air-tight container and refrigerate. After being allowed to cool for a day, the mixture appears to be quite hard, but once you crumble it, you will get the required quick and easy peda texture. You can prepare and store the Kesar Pedas in the fridge in an airtight container, for a week. Tips for kesar peda. 1. Crumble the mawa well before use so as to get a uniform mixture. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. Store them refrigerated and have within 2 to 3 days. You can also try your hand at other saffron based treats like the Kesar Sandesh Bhog, Kesar Malai Kulfi and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with recipe below.
8.  
 by Tarla Dalal
Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.
9.  
 by Tarla Dalal
Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter. Kulfi is our very own Indian ice-cream made from thickened and reduced milk flavoured with saffron and cardamom. Falooda is fresh cornflour "sev" (vermicelli). Kulfi falooda are almost synonymous and make perfect dessert mates. You will find ready dried falooda in the market which has to be rehydrated before use. But of course, nothing is as good as making it yourself!
10.  
 by Tarla Dalal
Another variation of mawa peda which resembles a Swiss roll and is attractive to serve for any festive Occasion like Diwali , Diwali , Dassera .
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