Saffron milk is a warm, aromatic drink flavoured with saffron and cardamom, and topped with nuts for a crunch.

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Saffron milk is roughly translated as kesar doodh in the Indian language. Depending on personal preference and the weather, it is enjoyed both hot and cold.
To make saffron milk, you typically heat milk in a saucepan, add a few strands of crushed saffron, and let it simmer gently until the milk takes on the colour and flavour of the saffron.
This delicious and aromatic milk is perfect to serve your family and friends on special occasions and parties. It is sure to impress your guests and they could go for another glass.
Ingredients

- Milk: I have used dairy milk but you could use any plant based milk for a vegan option.
- Spices and Nuts: Cardamom, saffron, almonds, pistachios and melon seeds.
- Sweetener: I have used refined sugar but you could use any sweetener of your choice. Check the "Substitutions and Variations" section to find an alternative option.
See the recipe card for quantities.
Step By Step Instructions

Step 1: Pour the milk into a saucepan and place it over medium heat on the stove.
Step 2: While the milk is heating up, take the saffron strands and crush them lightly in a mortar and pestle.

Step 3: Add the crushed saffron threads and sugar to the milk. Stir well to dissolve the sugar completely.
Step 4: Allow the milk to come to a gentle simmer. Stir occasionally to prevent the milk from sticking to the base of the pan.

Step 5: Now add a pinch of cardamom powder and stir it.
Step 6: Simmer for a minute and then turn off the heat.

Step 7: Add chopped almonds, melon seeds and pistachios and stir well.

Pour the saffron milk into cups or mugs and serve it warm. Alternatively, if serving chilled, let it sit in the refrigerator for at least two hours.
Substitutions and Variations
Dairy Free: Substitute regular milk with plant-based milk such as oats, coconut or almond milk for a dairy-free option.
Sweetener: Substitute sugar with honey or maple syrup for a healthier option.
Spices: Try different warm spices such as nutmeg or cinnamon instead of cardamom for a warm and earthy flavour.
Nuts: I used almonds, pistachios and melon seeds to add a crunch and nutty flavour. You can add cashews along with these nuts or just use either of the nuts that you have on hand.
Storage
Store any leftover saffron milk in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving, if desired.
Tips and Tricks
Quality Saffron: Use good-quality saffron threads for the best flavour and colour. Look for threads that are deep red colour and have a strong aroma.
Gentle Heat: Heat the milk over medium-low heat to prevent scorching or boiling over. Simmer the milk gently to allow the saffron to infuse gradually without overheating.
Crushing Saffron: Crush the saffron threads lightly with a mortar and pestle before adding them to the milk. This helps release the flavour and colour more effectively.
Related
Looking for other classic Indian drink recipes like this? Try these:
More Drink Recipes
KEEP IN TOUCH
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📖 Recipe Card
Saffron Milk (Kesar Doodh)
Equipment
- 1 Saucepan
- 1 Spoon
- 1 Mortar and pestle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Cups Milk
- 7-8 Saffron Strands
- 1 Teaspoon Sugar
- ½ Teaspoon Cardamom Powder
- 3 Almonds slivered
- 4 Pistachios chopped
- 1 Teaspoon Melon Seeds
Instructions
- Pour the milk into a saucepan and place it over medium heat on the stove.2 Cups Milk
- While the milk is heating up, take the saffron strands and crush them lightly using your fingers or a mortar and pestle.7-8 Saffron Strands
- Add the crushed saffron threads and sugar to the milk. Stir well to dissolve the sugar completely.1 Teaspoon Sugar
- Allow the milk to come to a gentle simmer. Stir occasionally to prevent the milk from sticking to the base of the pan.
- Now add a pinch of cardamom powder and stir it.½ Teaspoon Cardamom Powder
- After simmering for a few minutes and ensuring that the saffron has infused into the milk, turn off the heat.
- Add almonds, melon seeds and pistachios and stir well.3 Almonds, 4 Pistachios, 1 Teaspoon Melon Seeds
- Pour the saffron milk into cups or mugs and serve it warm.
Notes
Nutrition

Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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