**Saffron Milk Patties: A Delightful Journey into Indian Confectionery**
In the realm of Indian sweets, saffron milk patties stand as a testament to the country's rich culinary heritage and love for delectable treats. These melt-in-your-mouth patties are a true symphony of flavors and textures, featuring a rich, creamy saffron-infused milk filling enveloped in a delicate, flaky pastry crust. Saffron, the golden spice that lends its name to these patties, imparts a distinctive aroma and elegant yellow hue, making them a visual and sensory delight. Our carefully curated collection of recipes offers a diverse range of saffron milk patties, each with its own unique twist on this classic sweet. From traditional recipes that have been passed down through generations to innovative variations that incorporate modern ingredients and techniques, there's a perfect recipe for every palate and occasion. Indulge in the delightful journey of making and savoring these saffron milk patties, and experience the magic of Indian confectionery at its finest.
SAFFRON GOLDEN MILK
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
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
SAFFRON MILK PATTIES
Number Of Ingredients 6
Steps:
- 1. In a small bowl, soak the saffron threads in the milk about 30 minutes. Then, in a large nonstick skillet or saucepan, mix the cream, dry milk, and ricotta cheese and cook, stirring, over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low, mix in the saffron-infused milk and the saffron, and cook, stirring often, until the mixture (khoa) is almost dry and pulls away from the sides of the pan, 7 to 10 minutes.2. Remove from the heat. Let cool about 1 hour and shape the mixture into 1-inch patties. Then, with your thumb, press into the center of each patty to make a slight depression. Press some ground pistachios into the depression and serve, preferably at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAFFRON CURDLED MILK PATTIES
Number Of Ingredients 6
Steps:
- 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh saffron. Fresh saffron has a more intense flavor and aroma than dried saffron.
- Grind the saffron with a mortar and pestle. This will help to release the flavor and aroma of the saffron.
- Use full-fat milk. Full-fat milk will give the patties a richer flavor and texture.
- Don't overcook the patties. Overcooking will make the patties tough and dry.
- Serve the patties warm or at room temperature. Saffron milk patties are best enjoyed when they are warm or at room temperature.
Conclusion:
Saffron milk patties are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a snack or dessert, and they can also be served as a side dish with a meal. With their unique flavor and aroma, saffron milk patties are sure to be a hit with your family and friends. .
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