Vitalising Cardamom Saffron Milk Or Recipes

SAFFRON GOLDEN MILK

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.

PISTACHIO, CARDAMOM AND SAFFRON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
• Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
• Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
• Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
• Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
• To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
• Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
• Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
• Serve when the chocolate is firm.
• Store in a cool, airtight container for up to a week.

MILK DUMPLINGS IN CARDAMOM AND SAFFRON SYRUP

Steps:

• To make the dumplings, combine the dry milk, flour, and baking soda in a bowl. Stir to blend. Make a well in the center and pour in the whipping cream. Use a wooden spoon or spatula to stir the ingredients together into a rough ball of dough. Switch to using one hand to knead and incorporate all the bits, then transfer the dough to a work surface. Knead the dough until medium-soft and pliable. If it is slightly sticky at first, dust your hands with some dry milk. If the dough is crumbly, work in water by the 1/2 teaspoon.
• Roll the dough into a 12-inch log and cut into 12 even-size pieces. Roll the pieces into smooth round balls, each one about 1 inch in diameter. Apply slight pressure as you roll to make each one as crack-free as possible; otherwise, fissures may form during frying. Set the balls on your work surface and loosely cover with plastic wrap or a kitchen towel to prevent drying.
• Place a paper towel-lined platter near the stove. Pour 1 inch of oil into a shallow sauce-pan, wok, or deep skillet. Heat over medium-high heat to 290° to 300°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Slow and low-temperature frying guarantees that the dumplings cook all the way through, so they don't collapse later as they soak in the syrup, and the milk sugars caramelize nicely. When the oil is ready, steady it by decreasing the heat to medium-low. If you like, test-fry one dumpling. After you add it to the oil, it should remain at the bottom for about 20 seconds before rising to the top. If it rises much sooner, the oil is too hot. Fry the dumplings in 2 batches, stirring often with a slotted spoon or skimmer to ensure even cooking and browning. Adjust the heat as necessary to fry for 4 to 5 minutes, until the dumplings are a lovely reddish brown. Be patient. Lift the fried dumplings from the oil and drain on the paper towels.
• To make the syrup, combine the water, sugar, cardamom, and saffron threads in a shallow, wide saucepan or deep skillet large enough to hold all the dumplings in one layer with a little room for expansion. Bring to a boil, then lower the heat to very gently simmer for 5 minutes. Add all the fried dumplings and simmer for 15 to 20 minutes, turning them occasionally, until the dumplings are soft and enlarged, and the syrup has thickened a bit.
• Remove from the heat and gently stir in the rose water. Set aside to cool for about 20 minutes before serving; expect the dumplings to shrink during cooling. (The dumplings can be prepared up to 5 days in advance and refrigerated. Return to room temperature and reheat them over medium-low heat, adding a splash of water to move things along, until soft again.) Serve the dumplings warm or at room temperature. Present 2 or 3 dumplings in individual dessert bowls along with a little syrup; if some cardamom seeds are loose in the syrup, include them; they provide a great burst of flavor. Top each dumpling with a bit of pistachio for color and texture. Enjoy with spoons.

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Steps:

• Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
• Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

VITALISING CARDAMOM SAFFRON MILK OR ;-)

Steps:

• Bring the milk to a boil with crushed cardamom and allow to simmer on medium heat for around 7-8 minutes.
• You can also microwave it for the same time.
• Add saffron in the last half minute.
• Pour into the cup, mix sugar and enjoy sip after sip!