Is saffron used in Indian food?
Yes. Saffron (often called kesar in India) appears in both sweet and savory cooking, including rich rice dishes such as biryani and many milk-based sweets. In desserts it is usually paired with cardamom, pistachios, almonds and rose or kewra. Saffron has a long association with Kashmir, though the spice is used across many regions.
Popular Indian desserts that use saffron
Many well-known Indian sweets use saffron for color, aroma, or both. The list below is not exhaustive, and recipes vary by region and family.
- Kheer and phirni: milk and rice puddings. Kheer is typically cooked with whole rice grains, while phirni uses ground rice and is usually set in small bowls. Both are often scented with saffron and cardamom.
- Basundi and rabri: milk simmered down until thick, then flavored with cardamom, nuts and saffron. A simple version is below.
- Shrikhand: strained yogurt sweetened and flavored with saffron and cardamom, popular in western India.
- Rasmalai: soft cheese dumplings in sweetened, saffron-scented milk.
- Kesar peda: a firm milk-based sweet flavored with saffron.
- Gulab jamun and jalebi: fried sweets soaked in sugar syrup. The syrup is sometimes scented with saffron or cardamom. Our jalebi cake turns the second one into a bake.
How to use saffron in desserts
Saffron is one of the most expensive spices, because it is hand harvested, but desserts generally need only a small pinch.
- Crush the threads. Use a mortar and pestle, or the back of a spoon, to grind the strands into a fine powder. This helps release more flavor than using whole threads.
- Bloom in warm liquid. Steep the crushed saffron in a few tablespoons of warm (not boiling) milk or water for 10 to 15 minutes. The liquid turns a deep golden color.
- Add the whole infusion. Stir the liquid into your batter, custard, or syrup. Use the same liquid you are already cooking with, such as milk for a pudding.
- Start small. A small pinch per recipe is a common starting point. Saffron can taste medicinal or bitter if overdone, so add more next time instead of now.
Turmeric will give a yellow color but not saffron’s flavor, so it is not a true substitute. If you only need color, a very small amount may work, but expect a different taste.
Easy saffron basundi
Basundi is a good first saffron dessert because it needs only a few ingredients and one pot. This is a quick version using condensed milk, so it is sweeter and faster than the traditional slow-reduced milk.
Ingredients
- 2 cups (480 ml) whole milk
- A generous pinch of saffron threads, crushed
- 1/2 cup (about 120 ml) sweetened condensed milk, or to taste
- 1/2 teaspoon ground cardamom
- 2 to 3 tablespoons chopped pistachios and almonds, plus extra to serve
Method
- Pour the milk into a heavy saucepan, add the saffron, and bring to a gentle boil.
- Stir in the condensed milk. Simmer over low heat for about 20 minutes, stirring every few minutes so it does not stick, until slightly thickened and reduced.
- Add the cardamom and nuts and simmer for another 5 to 6 minutes.
- Spoon into small bowls and serve warm, or chill for a thicker spoonable dessert. Top with extra nuts and a few saffron threads.
Taste before serving and adjust sweetness. The mixture thickens as it cools.
Saffron milk cake
For bakers, a saffron milk cake is an easy way to bring this flavor into a sheet-pan dessert. It is a light sponge (compare our Greek sponge cake, which is soaked in syrup instead) soaked in a mix of milks, in the style of a tres leches cake, with saffron in the cake, the soak and the cream.
- Bake a simple, low-fat sponge (separated eggs, folded whites) in a 9 by 13 inch pan, so the cake stays airy and can absorb liquid.
- Prick the warm cake with a fork and pour over a blend of whole, evaporated and condensed milk infused with crushed saffron. Chill for at least an hour or overnight.
- Top with whipped cream (optionally also lightly saffron infused) and chopped pistachios just before serving.
Reducing the condensed milk is an easy way to make it less sweet. Because the cake is soaked, it keeps well for a few days covered in the refrigerator, but whip and add the cream shortly before serving.
Baked yogurt flavours
Baked yogurt, often called bhapa doi in Bengali cooking, is a set yogurt dessert that is steamed or baked (for another strained-dairy dessert, see our labneh dessert recipes). Popular flavors include cardamom, saffron, mango, rose, and chopped pistachios or almonds. Saffron and cardamom are a natural pairing here because the yogurt’s tang balances the sweetness.
Saffron fusion bakes
Saffron also works well in Western-style baking where Indian flavors are layered in. If you enjoy mixing traditions, try pairing it with:
- the jalebi cake, where a saffron milk topping complements the syrupy sweets
- the Indian almond cake, which includes an optional saffron milk infusion
Tips and storage
- Milk-based desserts such as basundi, kheer and rasmalai are best kept refrigerated and eaten within a few days.
- Saffron infusions can be made ahead and kept chilled for the day; add them to the recipe when ready.
- Store saffron in a cool, dark, airtight container so it keeps its aroma.
- Real saffron can be costly; buy small quantities from a trusted seller.
FAQ
What kind of desserts use saffron? Milk puddings, custards, cakes, ice creams, rice puddings, yogurt desserts, and syrup-based sweets all commonly use saffron.
What are some popular Indian desserts? Gulab jamun, jalebi, kheer, rasmalai, barfi and shrikhand are among the best known.