kashmiri Saffron Silver/Gold leaves

Saffron Milk


In a pan put one cup of milk, once milk starts getting warm add sugar and saffron strands.

Now allow the milk to boil. Put the gas into low flame and allow it to simmer.

Milk will turn golden yellow due to saffron.

Switch off the flame, put the milk into the cup do not strane saffron strands.

You can garnish the milk with chopped almonds and ground cardamom.

Enjoy this hot saffron milk any time of the day.

kashmiri Saffron


  1. take 5 cups or 1.25 litres of full fat whole milk in a thick bottomed kadai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
  2. so when you will see the cream floating on top, then with a spatula, gently move the cream layer.
  3. bring it towards the side of the pan and stick it to the pan.
  4. keep on simmering the milk like this and collecting the cream layer on the sides.
  5. meanwhile soak almonds and pistachios in hot water for 30 minutes. then remove their peels.
  6. slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
  7. this process of collecting the cream layer has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. in between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. if you do too much of stirring and if quickly, then you won’t get the layers of cream in the rabri. you can also just thicken and scrape the milk solids from the sides like i have done for shahi tukda rabdi. but in this case you won’t get the layers of cream or malai in the rabri. but both versions taste good.
  8. once the milk reduces to half, then add 2.5 to 3 tbsp sugar. you can add sugar as per your taste.
  9. then add a 12 to 15 strands of crushed saffron and ½ tsp cardamom powder. stir gently.
  10. continue collecting the cream and bringing it to the sides of the pan. also do stir the milk gently after you bring the cream towards the sides of the pan. if you don’t stir the milk then there is a possibility of the milk getting browned or burnt from the bottom.
  11. after adding saffron, the color will change gradually to a yellow color as the milk keeps on reducing.
  12. when the milk gets reduced to ⅓ or ¼ of its original quantity, then switch off the flame. it took me about 1 hour 15 minutes on a low flame initially and medium flame towards the latter stage.
  13. the cream layer will be collected on the sides. scrape off the entire cream layer as well as dried milk solids and add to in the thickened milk.
  14. stir gently. then add the sliced almonds & pistachios and 1 tsp rose water or kewra water. stir gently again.
  15. garnish with some sliced almonds and serve rabri hot or warm or chilled.
kashmiri Saffron Silver/Gold leaves



Wash and soak the Urad dal in enough after for 2 hours.
Strain the water and grind the dal with ginger to make a coarse paste.
Heat oil in a pan.
When the oil is hot, add cumin seeds, hing and fennel seeds.
Add the ground dal, garam masala powder, dry mango powder and salt.
Fry for 5 -6 minutes till dry.
Remove from heat and keep aside.
Assembling the poories
Make small balls from the dough.
Slightly spread it using a rolling pin.
Keep a small amount of filling in the center and bring the ends together.
Dust and roll the poories.
Heat oil in a pan.
Deep fry the poories from both the sides till puffed and golden brown.
Serve with cholar dal or aloo ki sabzi.

kashmiri Saffron

Shahi Toast


10 – Bread slices
100 gm – Sugar
115 gm – Condensed milk
115 gm – Khoya
1 cup – Milk
Ghee to fry
16 – Silver leaves
4 Small cardamoms
Saffron color
Rose water
15 gm – Pistachios


Remove the crust of bread slices.

Deep-fry the slices to a golden brown color.

Boil the milk and add sugar to it.

Boil them to a thick consistency and add fried bread slices to it.

Add condensed milk, cardamoms, khoya and a few drops of rose water and saffron color to it and cook on slow fire to a very thick consistency.

To serve, arrange the slices on plate and sprinkle shredded nuts and silver leaves.

kashmiri Saffron

Kesar Kulfi


4 cups milk 1 tin condensed milk
100g khoya
1 tbsp maida flour
1/2 tsp kesar powder
10-12 chopped and blanched almonds


Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly.

Reduce heat and cook for 5 minutes, stirring constantly.

Remove from fire and cool.

Add almonds and kesar dissolved in 1 tsp of water.

Fill into kulfi moulds and freeze overnight.

kashmiri Saffron

Hing Chicken


2 ½ to 3 lbs. skinned chicken pieces, cut into 3 inch pieces

1 heaped TBLSP grated ginger or ginger paste

½ c. de-seeded and diced tomato

1 to 2 de-seeded cayenne pepper

1 tsp. turmeric

1 tsp. ground coriander

¾ tsp. salt

½ tsp. sugar

1 tsp. whole cumin

1/8 tsp. asafoetida

2 bay leaves

3 TBLSP of cooking oil

1 c. warm water, if needed

kashmiri Saffron Silver/Gold leaves

Chana dal


Soak chickpeas overnight and pressure cook it with little salt and 1½ cups of water until cooked.
Grind together cardamom seeds, cloves, black peppercorns, and ¼” cinnamon.
. Mix rice flour with water and keep aside.
Heat oil in a saucepan and add cumin seeds. When cumin seeds splutter add asafoetida and sautefor few seconds.
.Add the garam masala powder, coriander powder, cinnamon pieces, turmeric powder and fry for few seconds.
Add cooked chickpeas, chilli powder, salt and mix properly and fry for 2-3 minutes until spices coat the chickpeas.
Turn the heat to low, gradually add beaten curd while stirring the chickpeas. This step is crucial. Keep stirring until curd mixes well. Increase the heat to medium and continue cooking until curd starts to boil. Keep stirring the mixture to avoid the curd from breaking up or curdling.
Add rice flour mixture, butter or ghee and keep stirring. Once it comes to a boil, cook for 3-4 minutes or until it is cooked and reaches the right consistency. The gravy thickens as it cools.
Garnish with coriander leaves and serve with roti, puri or rice.