Kesariya doodh
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Hot milk simmered with saffron, cardamom and nuts, poured from a height to froth it, at Indore’s Sarafa night market.
Region: Madhya Pradesh (Indore)Occasion: Night-time drink, especially in winterTime: 30 minServes: 4Vegetarian
Ingredients
- 1 litre full-cream milk
- 4 tbsp sugar
- A generous pinch of saffron
- ½ tsp cardamom powder
- 2 tbsp chopped almonds and pistachios
- 1 tbsp charoli
Method
- Bring the milk to a boil in a wide pan and simmer for 15 minutes, stirring and scraping in the cream that forms on the sides.
- Soak the saffron in 2 tbsp warm milk for 10 minutes and add it to the pan.
- Add sugar, cardamom and most of the nuts and simmer for 5 minutes more.
- Pour the milk between two vessels from a height a few times to make it frothy.
- Serve hot in clay cups (kulhad) topped with the remaining nuts.
History
Sarafa is Indore’s jewellers’ market. After the shops close at night, the lane fills with food stalls, a custom that has gone on for many decades.
Significance
A cup of saffron milk is a common way to end an evening of eating at Sarafa, especially on cold nights.