🥛 Saffron Milk
Saffron milk is hot milk infused with saffron and cardamom and lightly sweetened with sugar. It turns a soft golden yellow, tastes floral and gently spiced, and has a smooth, comforting body. In the Gulf it is a common evening drink and is often served during Ramadan nights, poured into small glasses or cups.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml milk
- 1 pinch saffron (about 0.2 g)
- 2 tbsp sugar
- 1/4 tsp ground cardamom
Method
- Soak the saffron in 2 tbsp warm milk for 10 minutes.
- Heat the remaining milk with the sugar and cardamom until steaming, without boiling.
- Stir in the saffron milk and simmer gently for 2 minutes.
- Pour into cups and serve hot.
How to make it lighter
- Use semi-skimmed milk for a lighter cup.
- Cut the sugar to 1 tbsp or less; cardamom adds sweetness to the aroma.
- A 150 ml glass is a satisfying portion before bed.
History
Milk warmed with saffron is an old household drink across the Gulf, Iran and South Asia, where it is known in Hindi and Urdu as kesar doodh. It remains a popular home drink today, especially in the evening and in Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →