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This simple syrup made with the goodness of saffron can make your desserts and drinks taste extra special. Add a bit of richness and golden magic with this easy-to-make saffron syrup!
About Saffron Syrup
Homemade Saffron Syrup is simple yet it can turn ordinary dishes and drinks into something extraordinary.
It has warm and floral notes from saffron strands and is flavored with cardamom, just a spoonful of syrup will enhance any dessert, beverages, or savory dish.
Stir this Kesar Elaichi Syrup in drinks or drizzle over desserts and add a touch of richness with this simple syrup. Sweetness and richness in every drop!
How to Make Saffron Syrup
Step 1 – Combine Ingredients
In a small saucepan, combine the water and sugar. Heat it over low to medium flame. Stir the mixture until the sugar dissolves completely.
Step 2 – Enhance the Flavor
Gently warm up the saffron strands. This will enhance the flavor and color. In a dry pan, add the saffron strands and heat it over low flame for about a minute, or use a microwave for a few seconds.
This will help the saffron to deepen the color of the syrup.
Step 3 – Add the Saffron Strands
Next, carefully add the warmed saffron threads to the syrup. As you add them, stir the mixture thoroughly, ensuring that the saffron becomes fully infused into the syrup.
Continue to stir until the saffron is evenly distributed throughout the liquid, creating a beautifully infused saffron syrup base.
Step 4 – Continue to simmer
Let the syrup simmer for 5-7 minutes.
Step 5 – Stir & Store
Add lemon juice or a pinch of citric acid to the syrup. It will prevent crystallization and also enhance the saffron’s flavor. Stir it well.
Let the saffron syrup to cool to room temperature. Once the syrup is cooled down, transfer it to a clean, airtight container. Store it in the refrigerator for months.
Saffron Syrup Uses
If you are thinking about how to use saffron syrup, here are some ways you can include it in desserts, beverages, and savory meals:
- Add a spoonful of syrup to pancakes, waffles, or tea.
- Make saffron-flavored fruit salads or saffron fresh fruit cream. Combine chopped fresh fruits with fresh cream and drizzle a teaspoon of kesar syrup. Toss it well and enjoy!
- Drizzle syrup over ice creams, puddings, cakes, and pastries.
- Prepare saffron syrup cocktails such as martinis or saffron mocktails such as lemonades, iced teas, or virgin mojitos.
- Use this syrup in marinades for meats, seafood, or vegetables to add richness to the dishes.
- You can also add saffron syrup to salad dressings. Combine it with olive oil, vinegar, or a spoonful of lemon juice.
You might also love – Badam Halwa | Almond Pudding
FAQ’s
1. What does saffron syrup taste like?
A mix of bit sweet, floral, and a little like honey. The overall taste is earthy, and rich, and makes dishes and drinks feel more special.
2. How long does homemade saffron syrup last?
Homemade syrup can last for up to two months when stored in an airtight container in the refrigerator. Add lemon juice or citric acid to prevent crystallization and make it last longer.
3. Are there any alternatives to sugar in this syrup?
You can use honey, agave syrup, or jaggery as a sweetener in the syrup but it will alter the flavor profile and shelf life of the syrup. So, it is recommended to use sugar.
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Saffron Syrup Recipe
Equipment
- 1 saucepan
- 1 pan
Ingredients
- 1 cup water
- 1 cup sugar
- a pinch of saffron threads
- 1/2 teaspoon cardamom powder
- 1 teaspoon lemon juice or citric acid
Instructions
- Gently warm the saffron threads in a dry pan over low heat for about a minute. You can also use a microwave for a few seconds.a pinch of saffron threads
- In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar completely dissolves.1 cup water, 1 cup sugar
- Once the sugar is dissolved, add the warmed saffron threads and cardamom powder to the syrup. Stir well to let the saffron infuse into the mixture.1/2 teaspoon cardamom powder
- Bring the syrup to a gentle simmer. Let it simmer for 5-7 minutes.
- Stir in a teaspoon of lemon juice or a pinch of citric acid. Mix well.1 teaspoon lemon juice or citric acid
- Let the saffron syrup cool to room temperature. Once cooled, transfer the saffron syrup to a clean, airtight container. Store it in the refrigerator.
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