Kesar Malai Doodh Recipe

Name: Kesar Malai Doodh Recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 1
Cuisine: North Indian Recipes
Ingredients: 1 liter Milk; 1 teaspoon Cardamom Powder (Elaichi); 10 null Saffron strands; 2 tablespoons Cashew nuts powdered; 3 tablespoon Sugar; null Saffron strands as required for garnishing; null Dried rose petals as required for garnishing; null Dry Fruits silver, as required for garnishing

Neha Mathur

July 25, 2018

1376 Ratings

Time:Prep: 10 M|Cook: 2h 0m|Total: 2h 10min

Makes:1 Serving

Meal:Snack

Cuisine:North Indian Recipes

Kesar Malai Doodh is a winter delicacy which is made in many North Indian states. The milk is boiled in a heavy bottom pan and the cream that comes on top due to boiling is collected separately. In this process of separating the cream, the milk thickens gradually.

The steaming hot thickened milk is then poured from a height into the steel tumblers to make the foam and it is then topped with the collected cream. The rich creamy milk, topped with the cream and flavored with saffron is absolutely delicious when served during the cold winters.

Serve Kesar Malai Doodh during winter evenings with a side of Jalebis for a tasty treat. This is a famous dessert, especialyy in Rajasthan, Gujarat and Punjab and is also served in weddings during winters.

You can also try these Dessert Recipes in your kitchen:

Ingredients

1 liter Milk

1 teaspoon Cardamom Powder (Elaichi)

10 Saffron strands

2 tablespoons Cashew nuts, powdered

3 tablespoon Sugar

Saffron strands, as required for garnishing

Dried rose petals, as required for garnishing

Dry Fruits, silver, as required for garnishing

Instructions for Kesar Malai Doodh Recipe

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.

When the milk comes to a rolling boil, turn the heat to low and simmer the milk for 3-4 minutes.

Turn off the heat and allow the cream collect on top of the boiled milk.

Gently remove the cream and store it in a container.

Heat the milk again and simmer for another 3-4 minutes.

Again turn off the heat and allow the cream collect on top. Once again remove the cream and add it into the previous cream. 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.

Serve Kesar Malai Doodh during winter evenings with a side of Jalebis for a tasty treat. This is a famous dessert, especialyy in Rajasthan, Gujarat and Punjab and is also served in weddings during winters.