Saffron imparts a beautiful colour, flavour and richness to anything it is added to. Indian mithais for one are incomplete without a pinch of this wonder ingredient. Try these recipes that bring to you the gorgeousness of the world’s most expensive spice -
How to make Kaju Pista Badam Kesar Burfi recipe?
How to make Kesari Shrikhand recipe?
How to make Kesari Indrayani recipe?
100 grams of cashewnuts
100 grams of pistachios
100 grams of almonds
1 gram of saffron
800 grams of mawa
1 small tin of liquid glucose
1 kilogram of yogurt
1 packet of sugar substitute sucralose
20-25 small rasogullas
1½ liter’s full cream milk
For faster preparation
Prepare the Burfi completely and leave it to set. For shrikhand hang the yogurt and set aside. For Indrayani prepare it and put for chilling
How to go about it
First finish with the shrikhand. Then garnish the Indrayani. Finally cut the barfi in squares and serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.