This Saffron Milk Recipe, also known as Kesar Doodh, is a sweet drink made with saffron infused milk. Indian Kesar Milk is made with 4 simple ingredients and takes just 15 minutes to make. I make a big batch and keep it in the fridge.
Saffron Milk is a refreshing drink from India made by infusing milk with saffron (kesar) and sweetening with sugar. It can be served hot or cold. I make it my way with the addition of a pinch of cardamom to give extra depth of flavour.
This Badam Milk that is prepared with this Badam Milk Powder Mix is also on rotation!
Other milk-based drinks we love are Karak Chai, Masala Chai and Cardamom Tea.
Saffron Milk Ingredients
Kesar doodh is vegetarian friendly, but can easily be vegan.
Full ingredients with measurements are available in the recipe card below at the end of this post
Milk - I have used full-fat milk to make it creamy but you can absolutely use skimmed or semi-skimmed. Use plant-based milk to make it dairy-free - my preferences are oat or almond as they pair best with the saffron.
Saffron threads - Known as Kesar. Use good quality if possible.
Sugar - I have used white regular granulated sugar. Adjust the quantity to suit your taste. Agave, honey and brown sugar all work too - they just give different flavour.
Cardamom Powder - you can buy or use homemade cardamom powder. Alternatively crush cardamom pods in a mortar and pestle.
Optional - nuts to garnish such as pistachio or almonds. You can add other spices such as nutmeg - it helps me to sleep!
How to make Kesar Milk Instructions
Soak saffron strands in a small bowl of warm milk to bloom. Bloom saffron ahead of time to extract extra flavour and colour. You can optionally also very gently roast the saffron to extract flavour - a tip from my grandma!
Heat a heavy bottomed saucepan and pour in a splash of water. Adding a splash of water to the hot pan reduces the chance of milk sticking.
Pour in the milk, and the infused saffron. Alternatively, add the saffron strands directly to the milk.
Allow the milk to come to a gentle simmer whilst continuing to stir constantly.
Once the milk thickens a little, add in the sugar, cardamom powder and cook for a minute or so longer as the sugar will release moisture again.
Remove from the heat and serve hot or chilled.
You may want to optionally garnish with more saffron and chopped pistachio.
Storage
Store kesar milk in a bottle or other airtight container and keep in the fridge. Consume before the best before date of the milk you have used.
I sometimes make a big batch and keep it chilled in the fridge and then have it ready to drink whenever I fancy!
Other saffron recipes
You'll love this dishes enhanced with the flavour of saffron:
Saffron Milk & Nuts Cookie Sticks
Penda recipe with Mawa and Kesar
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Saffron Milk (Kesar Milk)
Equipment
- 1 Saucepan or milk pan
Ingredients
- 2 cup whole milk
- ¼ cup sugar
- 1 teaspoon saffron
- ¼ teaspoon cardamom powder
Instructions
- Soak saffron strands in a small bowl of warm milk to bloom.
- Heat a heavy bottomed saucepan and pour in a splash of water.
- Pour in the milk, cardamom powder and the infused saffron. Alternatively, add the saffron strands directly to the milk
- Allow the milk to come to a gentle boil whilst continuing to stir constantly.
- Once the milk thickens a little, add in the sugar and cook for a minute or so longer as the sugar releases moisture again.
- Remove from the heat and serve hot or chilled.
- You may want to optionally garnish with more saffron and chopped pistachio.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Lauren says
This saffron. milk sounds both delicious and healthy. I have a little jar of saffron I bought on a whim and now I know exactly how I'm going to use it.
Giangi Townsend says
I fell in love with saffron milk on my last trip to India, and have been craving it since. I was so happy to find your recipe and made it last night and it was a hit with my family and it brought back great memories of a great trip.
Thank you!
Maria says
Such glorious color and a real heartwarming recipe for cold winter nights.
Hayley says
Thank you Maria. Yes, we love it, it's perfect for this season.
Jenny says
I love how easy and delicious this milk is. Simple, fragrant and comforting. I adore saffron and use it every chance I get. And cardamom is so lovely. Thanks so much for the recipe.
Jennifer says
Your Saffron Milk is exactly how my friend Revathi makes it for us when we are visiting in NY. It tastes so good, almost identical to hers. I love it, and it is so nutritious. It's the saffron, it is good for you. In Greece, we call it krokos kozanis. I also have a fragrant cardamom extract that I want to use next time.
Andrea says
What a delightful treat this was. It was so beautiful I had to try. I'd never had saffron milk before and will definitely make again.
Gwynn Galvin says
I sipped on this warm saffron milk before bedtime and it was so comforting and relaxing. A delicious way to end the day!
Bernice says
Such a unique beverage with so many health benefits. I have had saffron in my cupboard for a while now and I was glad to use some of it in this recipe.
Enri Lemoine says
You created a NEED in me. I have to try this beverage ASAP. It's good that I have saffron, cardamom, and pistachios in my pantry.
Gloria says
I love turmeric milk, so this sounds interesting. Love the colour it produces. I need to give it a try and compare.
Marta says
This saffron milk has such interesting flavors. It's comforting, floral, and creamy all at once. This is definitely a repeat recipe for me.