Kesar Malai Doodh



  • 1 litre Milk
  • 1 teaspoon Cardamom Powder
  • 10-12 Saffron strands
  • 2 tablespoons Cashew nuts, powdered
  • 3 tablespoon Sugar
  • Saffron strands , dry rose petals and slivered dry fruits for garnishing


  1. To begin making the Kesar Malai Doodh Recipe, heat milk in a heavy bottom pan and add saffron strands, cardamom powder and cashew nut powder into the milk.
  2. When the milk comes to a rolling boil, turn the heat to low and simmer the milk for 3-4 minutes.
  3. Turn off the heat and allow the cream collect on top of the boiled milk.
  4. Gently remove the cream and store it in a container.
  5. Heat the milk again and simmer for another 3-4 minutes.
  6. Again turn off the heat and allow the cream collect on top.
  7. Once again remove the cream and add it into the previous cream.
  8. Repeat this process 2-3 times.

To serve the Kesar Malai Doodh, pour the milk from a little height into a tall steel glass and spoon the collected cream over the milk. Garnish with saffron strands, dried rose petals and dry fruits slivers. Serve hot.

Khud Khao, Sabko Khilao 😀



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