The uses of saffron

Taj-Mahal brand saffron is from VALGOSA S .L.
Taj-Mahal Saffron is brought to India by SunBeam Ventures Pvt Ltd
The uses of saffron
From the early Indian civilizations, Saffron has had an immense range of different uses. As a culinary spice it
contributes to a large number of recipes from the finest international gastronomy: rice dishes, stews, sauces, together
with vegetable, meat, fish and seafood specialities. Garam masala or pulao rice of India, risotto a la Milanesa from
Italy, saffron buns from Sweden, paella from Spain or the famous bouillabaisse from France… In the Arab countries
of the Gulf, saffron is served to visitors either mixed with coffee or dissolved in tea. Its high value has made it a luxury
gift greatly prized at weddings, celebrations and parties. Furthermore, it is used as a component in internationally
renowned perfumes and cosmetics, can be employed as a dye.
The health benefits of saffron
Saffron’s anti-carcinogenic effects on the stomach, skin and papillomas have been widely studied and scientifically
proven. In addition it improves digestion, has high iron content, helps blood circulation and is an effective remedy for
migraines as well as being beneficial for your sight.
Recipes using
Taj-Mahal Saffron
We ask the food editor of Good Taste magazine about her relationship with saffron in the kitchen...
“Saffron has always held a deep fascination for me, ever since I discovered that, pound for pound, it is more valuable
than gold and that it could be deadly when used in extremely large quantities – two good reasons to treat this spice
with the utmost respect. It’s hard to believe that the tiny stigmas found inside a crocus have been cultivated over
thousands of years for use in medicine, perfumery and dyes as well as in cooking”. “In the kitchen, saffron adds a
distinct, pungent, aromatic flavour to foods, as well as a stunning golden colour. While a little goes a long way, there
are definitely some dishes (think biryani, Bouillabaisse, the southern French seafood stew, or seafood paella), which
would be inconceivable without saffron threads in their ingredients”. These days, saffron powder is widely available,
but it quickly loses its pungency. Most chefs prefer to use saffron threads which, although they take a little longer to
be absorbed into the food, tend to have a much richer flavour. Steep them in water or stock to release the flavour
then add the threads and the liquid to your dishes.
Using Saffron
Puranmal Restaurant is a name synonymous with quality Indian sweets and savouries. Its legacy began more than
90 years ago from humble beginnings, and has grown to make it an established market leader of Indian delicacies in
the Gulf region. Its vision has always been to provide products, made of the highest quality of ingredients, prepared
with passion and traditional recipes passed over generations. Its preparations are 100% vegetarian, making them
suitable for consumption for the conscious vegetarian consumer. Puranmal has several restaurants across UAE,
Oman,and India. Puranmal , shares six of their favourite recipes with us, using Taj-Mahal Saffron.
KESARI SHAHI TUKDA
Makes approx 25 pieces
Ingredients
• 1/2 medium-size loaf of sliced bread
• 250g ghee (clarified butter)
• 50g sugar
• 40g sandesh cream for topping
• 5g pista (pistachios) to garnish
• TAJ-MAHAL SAFFRON to garnish
• Varq (silver leaf) to garnish
Method
1 Cut each slice of the bread into four pieces.
2 Deep fry the slices in ghee on a low heat until brown
3 Prepare the sugar syrup by boiling the sugar with water
4 Soak the bread slices in the sugar syrup for two to three minutes.
Remove and keep aside.
5 On each bread slice add the topping of sandesh cream and varq, then garnish with TAJ-MAHAL SAFFRON
threads and pista
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Taj-Mahal brand saffron is from VALGOSA S .L.
Taj-Mahal Saffron is brought to India by SunBeam Ventures Pvt Ltd
SWEET KESAR RICE
Serves 6-8
The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can
serve this dish cold or warm.
Ingredients
• 1kg rice
• 100g sugar
• 50g badam (almonds)
• 3g TAJ-MAHAL SAFFRON
Method
1 Wash and soak rice for an hour. Cook the rice (for the same length of time as you would in water) and keep aside.
2 Make the sugar syrup by boiling sugar with water. Add crushed TAJ-MAHAL SAFFRON.
3 Mix the cooked rice with the syrup and crushed TAJ-MAHAL SAFFRON and cook for two to three minutes, until
the rice has absorbed the syrup well.
Garnish with badam.
KESARI PEDHA
Makes 15 pieces
ingredients
• 250g mava (milk solid)
• 100g sugar
• 2 tsp elaichi (cardamom) powder
• Pinch TAJ-MAHAL SAFFRON
• Pista (pistachios) for garnishing
• Yellow food colour, if desired
method
1 Mix the mava and the sugar in a kadhai (deep cooking pot). Boil the mixture until it becomes thick.
2 Add the elaichi powder, TAJ-MAHAL SAFFRON and a little yellow food colour, if using, and mix well.
3 By hand, divide the mixture into small, equal portions and shape them into small, round, slightly flattened balls (pedas).
3 Garnish with pista, pressing them into the middle and, if desired, carve light decorative curves with a knife.
KESAR SOOJI HALWA
Serves 5-6
Ingredients
• 100g sooji (semolina)
• 400g sugar
• 100g ghee
• 850ml water
• 3g elaichi (cardamom) powder
• Pinch TAJ-MAHAL SAFFRON
• 3g kaju (cashew nuts)
• 10g kissmiss (raisins)
• Pista (pistachios) and badam (almonds)
Method
1 Mix the sooji and ghee in a thick-bottom saucepan. Fry over a low heat until the sooji becomes brown in colour.
2 Make sugar syrup by boiling sugar and water .
3 Add syrup, TAJ-MAHAL SAFFRON, kissmiss, elaichi powder and kaju to the sooji mixture and cook on a low heat until it
becomes thick.
Garnish with pista and badam.
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Taj-Mahal brand saffron is from VALGOSA S .L.
Taj-Mahal Saffron is brought to India by SunBeam Ventures Pvt Ltd
STUFFED KESAR GULAB JAMUN
Makes approx 10 pieces
Ingredients
• 80g mava (milk solid)
• 120g paneer cheese
• 1.2kg sugar
• 2g ghee
• 20g pista (pistachios)
• Pinch of elaichi (cardamom) powder
• Pinch of TAJ-MAHAL SAFFRON
Method
1 Mix mava and paneer together well and make balls out of the mixture.
2 For stuffing, mix crushed TAJ-MAHAL SAFFRON, elaichi powder and crushed pista.
3 Stuff the above mixture into the balls, making sure the inner mixture is completely covered by the outer layer.
4 Fry the balls in ghee until brown.
5 Make the syrup by boiling sugar with water. Soak the balls in the syrup.
Garnish with pista and sliced badam.
KESAR KHEER
Serves 6
This is similar to the Western dish of rice pudding. It is one of the most popular desserts in India.
Ingredients
• 50g rice
• 1lt milk
• 80g sugar
• 2.5g TAJ-MAHAL SAFFRON
• 50g badam (almonds)
• 50g pista (pistachios)
Method
1 Boil the milk and add rice. Cook the rice well (for as long as you would in boiling water).
2 Make the syrup by boiling sugar with water until thick. Add crushed TAJ-MAHAL SAFFRON and mix well.
3 Add the syrup to the rice mixture and cook on a low heat for two to three minutes. Mix well and keep aside.
Garnish with TAJ-MAHAL SAFFRON, pista and badam.
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