Vitalising Cardamom Saffron Milk Or Recipes

SAFFRON GOLDEN MILK

Saffron Golden Milk image

Feeling sick or really need a pick-me-up? Look no further! Saffron golden milk makes the perfect medicinal pairing with turmeric. Try out this drink recipe and you are sure to be feeling better in no time! If you wish to have your drink sweetened, add a teaspoon or two of honey into your drink.

Provided by Zaran Saffron

Categories Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

1 cup milk
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
1 pinch ground black pepper
2 pods cardamom
2 saffron strands (such as Zaran®), or more to taste

Steps:

Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 12.8 g, Cholesterol 19.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 100.9 mg, Sugar 11.5 g

VITALISING CARDAMOM SAFFRON MILK OR ;-)

Vitalising Cardamom Saffron Milk or ;-) image

Don't blame me for not telling that this, if taken before bed time at night, can be a real aphrodisiac.........U R too intelligent to get it right !

Provided by Mini Ravindran

Categories Beverages

Time 10m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 1/4 cups milk (I use skimmed one)
1 green cardamoms, crushed
1 pinch saffron strand
1 1/4 teaspoons brown sugar, as per your taste

Steps:

Bring the milk to a boil with crushed cardamom and allow to simmer on medium heat for around 7-8 minutes.
You can also microwave it for the same time.
Add saffron in the last half minute.
Pour into the cup, mix sugar and enjoy sip after sip!

MILK DUMPLINGS IN CARDAMOM AND SAFFRON SYRUP

Milk Dumplings in Cardamom and Saffron Syrup image

Categories Sauce Dessert Fry Saffron Simmer Boil Cardamom

Yield makes 12 dumplings, serving 4 to 6

Number Of Ingredients 14

Ingredients

Dumplings
2 1/2 ounces (1 cup) nonfat dry milk, plus more as needed
1 1/4 ounces (1/4 cup) all-purpose bleached flour
1 pinch of baking soda
1/2 cup whipping cream
Water, as needed
Canola or peanut oil, for deep-frying
Syrup
1 1/2 cups water
1 1/4 to 1 1/2 cups sugar (use maximum if you have a sweet tooth)
3 or 4 whole green cardamom pods, slightly crushed
4 or 5 saffron threads (optional)
About 2 teaspoons rose water (optional)
1 teaspoon finely chopped pistachios, for garnish

Steps:

To make the dumplings, combine the dry milk, flour, and baking soda in a bowl. Stir to blend. Make a well in the center and pour in the whipping cream. Use a wooden spoon or spatula to stir the ingredients together into a rough ball of dough. Switch to using one hand to knead and incorporate all the bits, then transfer the dough to a work surface. Knead the dough until medium-soft and pliable. If it is slightly sticky at first, dust your hands with some dry milk. If the dough is crumbly, work in water by the 1/2 teaspoon.
Roll the dough into a 12-inch log and cut into 12 even-size pieces. Roll the pieces into smooth round balls, each one about 1 inch in diameter. Apply slight pressure as you roll to make each one as crack-free as possible; otherwise, fissures may form during frying. Set the balls on your work surface and loosely cover with plastic wrap or a kitchen towel to prevent drying.
Place a paper towel-lined platter near the stove. Pour 1 inch of oil into a shallow sauce-pan, wok, or deep skillet. Heat over medium-high heat to 290° to 300°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Slow and low-temperature frying guarantees that the dumplings cook all the way through, so they don't collapse later as they soak in the syrup, and the milk sugars caramelize nicely. When the oil is ready, steady it by decreasing the heat to medium-low. If you like, test-fry one dumpling. After you add it to the oil, it should remain at the bottom for about 20 seconds before rising to the top. If it rises much sooner, the oil is too hot. Fry the dumplings in 2 batches, stirring often with a slotted spoon or skimmer to ensure even cooking and browning. Adjust the heat as necessary to fry for 4 to 5 minutes, until the dumplings are a lovely reddish brown. Be patient. Lift the fried dumplings from the oil and drain on the paper towels.
To make the syrup, combine the water, sugar, cardamom, and saffron threads in a shallow, wide saucepan or deep skillet large enough to hold all the dumplings in one layer with a little room for expansion. Bring to a boil, then lower the heat to very gently simmer for 5 minutes. Add all the fried dumplings and simmer for 15 to 20 minutes, turning them occasionally, until the dumplings are soft and enlarged, and the syrup has thickened a bit.
Remove from the heat and gently stir in the rose water. Set aside to cool for about 20 minutes before serving; expect the dumplings to shrink during cooling. (The dumplings can be prepared up to 5 days in advance and refrigerated. Return to room temperature and reheat them over medium-low heat, adding a splash of water to move things along, until soft again.) Serve the dumplings warm or at room temperature. Present 2 or 3 dumplings in individual dessert bowls along with a little syrup; if some cardamom seeds are loose in the syrup, include them; they provide a great burst of flavor. Top each dumpling with a bit of pistachio for color and texture. Enjoy with spoons.

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