Thursday, October 16, 2008

Kesariya - Saffron Milk

Kesariya is a saffron milk from Gujarat, which is very similar to Maharashtrian "Masalay Dooth". Though the ingredients are almost similar, the method is slightly different. This is how it is made in my Gujarati side of family. This milk is generally enjoyed on the Kojagari Purnima day. I use the evaporated milk to give the feel of milk being boiled for hours which in reality I didn't. I was going to write this post along with my blog anniversary post as it was the Kojagiri purnima the day before yesterday. But when I wrote that post early morning, I didn't have this milk ready!!

Saffron Milk
1/4 cups almonds
12 pistachios

2 cups milk (Skim OK)
1 can evaporated milk (Fat-free OK)
4 tbsp sweetened condensed milk (Fat-free OK, Use the amount per your sweet taste)
10-12 strands of saffron (or more!)
5 cardamoms, peeled, seeds crushed

0. Soak almonds and pistachios in water for about 4-6 hours. Peel and grind to a smooth paste.
1. In a heavy bottomed saucepan, bring the milk to boil.
2. After boiling, switch the gas to lowest and let it simmer for 10-15 minutes.
3. Add evaporated milk and condensed milk. Stir and let it simmer for another 5 minutes.
4. Add nuts paste.
5. Take a spoonful of hot milk out and add saffron strands. Press slightly with a spoon and put it in the saucepan.
6. Add cardamom powder.
7. Let the milk simmer till ready to serve.

Note -
1. My aunt's tip - Grease the pan with a few drops of ghee before adding the milk so the milk will not stick to the bottom of the pan.
2. Though meant to be taken hot off the pot, this milk equally tastes delicious when served chilled.
3. If you do not want to use evaporated milk, you can simmer the milk for a few hours to get the right taste.
4. If you do not want to use sweetened condensed milk, use sugar.
5. Generally whole milk is used for Kesariya. But I feel that almond paste adds enough thickness so you do not feel that you are drinking skim milk.


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