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Hashtag: #Kesar
80 posts found for your hashtag #Kesar
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Kesariya sweet rice
#Snack
A traditional Indian dessert made from with basmati rice, nuts, dry fruits, and
flavored with saffron (kesar), sugar, and various dry fruits.
It is a vibrant, aromatic, rich and very tasty dish .
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#CookWithPrestige
KESARIYA NARIYAL KI BARFI
Prepared in Prestige Kadai
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#Tiranga
Kheer gets patriotic
Pista ,kesar and white kheer in a transparent small glass gives the dessert our Tiranga look
Top with chopped nuts to enhance
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#Tiranga
Tiranga chutney
Kesariya chatni Maine tamatar onion se banai hai. White chutney fresh nariyal se and green chatni Hara dhaniya mirch se banai hai.
Natural, healthy delicious yummy yummy 😋 🤤
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#Tiranga
Tri Colour Kesari
A classic way to enjoy a little sweet during Republic Day observation
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#BPIC
Kesariya badam thandai
Thandai is a traditional drink of Punjab. A fresh, spicy cold drink with almonds and spices. Thandai is a very delicious, refreshing and energizing drink in the summer days.
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#BPIC Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes.
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#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
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#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves
Method
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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#IOP
MANGO 🥭 KESARI/ SHEERA UGADI SPECIAL
Mango sheera/ kesari is one of the most popular summer dessert recipes. Its sweet, tender, rich, fruity flavored and utterly scrumptious. It is mostly relished for breakfast or as a dessert after lunch. Made this delicacy to start my special day with my family. A delicacy to be tried in your kitchen during summers.
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Bhapa Kesar Misti Doi
#IOP
Presenting the authentic & delicious bhapa doi of Bengal on the festival of Poila boisakh
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#IOP
PINEAPPLE 🍍 SHEERA/ KESARI
Pineapple kesari also known as pineapple sheera is a delicious sweet made with semolina, pineapple, sugar, ghee and nuts. This is a very popular dessert from Karnataka, it has a natural sweet fragrance of pineapple chunks along with nutty aroma of ghee and cardamom powder. A delicacy to be tried in your kitchen.
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#IOP
Nafrat ka Sharbat
This is famous Delhi street juice opposite of Mohabat ka Sharbat. This is made of grated Apple, milk, kesar, jaggery dry fruits n rose syrup for garnish.
Perfect for summers.
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#mk26
Mango steamed cake
Mango steamed cake is made with Kesar mango pulp,milk,sugar,baking powder and baking soda.
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#mk26
Kesar Malai Velvet Pudding
Silky saffron-infused malai pudding with a caramelised touch, delivering a smooth and luxurious melt-in-mouth experience.
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#mk26
Besan Rabdi Shots
Made with layers of roasted besan n jaggery powder, kesar rabdi
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Dryfruits kesar Thandai
\"Dry Fruits Kesar Thandai — a rich, royal blend of Milk, saffron, nuts, and aromatic spices, bringing festive vibes and cooling comfort in every sip.\" #mk26
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Kesaria Dry Fruits Satvik Kheer —
a divine blend of Milk, saffron, rich nuts, and pure ingredients, bringing warmth, devotion, and sweetness in every spoonful.
#mk26
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#LPC26
Morning Vitality Chocolate Oats Bowl
A nourishing breakfast bowl of chocolate oats topped with nuts, seeds, kesar, and gond katira — designed to boost energy, support digestion, and promote overall wellness.
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Mango shake ek popular Indian summer drink hai jo pake hue rasdar aam, thande doodh, cheeni aur thodi si elaichi ya kesar ke saath blender me mix karke banaya jata hai. Iska texture creamy aur thick hota hai, aur upar se katte hue dry fruits ya ice cream ka scoop daal kar ise aur rich bana dete hain. Garmi me ye turant energy deta hai kyunki aam me vitamin A, C aur fiber hote hain, aur doodh se protein milta hai. Street-style mango shake thoda jyada meetha aur malai-maar hota hai, jabki ghar par ise dahi ya kam cheeni ke saath healthy bhi banaya ja sakta hai.#SS26
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#SS26
Golden goodness in a glass
Kesar Badam Sharbat rich, refreshing, and royally delicious.
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#SS26
KESARIYA DRYFRUITS LASSI
This Kesariya dryfruits lassi is a refreshing Indian yogurt drink made by blending thick chilled curd with saffron ( Kesar ) , sugar , and a blend of dryfruits like cashews almonds and pistachios , it takes roughly 5 minutes to prepare and served cold topped with creamy and nuts .
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#26-4-26
#Aamkhand
#LP26
Ingridents_
1.Alpanso mango
2.hung curd
3.Sugar
4.Kesar
5.elaychi
Method
1.Curd ko chalni mai dalkar hung curd banane ki liye 8 hours fridge mai rakh de.
2.Aam ko barik chop karke mixxer mai churn kar le.
3.Curd ko bowl mai nikal kar Mango pulp,Pici hui sugar Elaychi or kesar dalkar acchi tarah feth le.
Loo Aap ka thanda thanda Aamkhand tayar mai
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#AAM26
#AamKhand(Aam ka shrikhand)
Ingridents_
1.fullcream milk ka Curd _1kg
2.Alphanso Mango 🥭 _ 2peice
3.Sugar. .. ... _taste se
4.elaychi. _ 10-12
5.Kesar. _10-12 tar
Method.1 milk ko garam kareke dahi jama le.
2 dahi ka hung curd banana hai.dahi ko chali mai rakh kar freeze mai rakh de.chani ki niche bartan laga de.
3.6-8 hour mai sara water nikal jata hai
Or hung curd ban jata hai
4.Mango ko cut kareke crush kar le juice nahi banana hai.
5. Hung curd mai crushed mango sugar Elaychi or kesar dalkar acche se fait le.
6.box mai dal kar freezer mai rakh de.
Bajar se pure fresh Aamkhand ready hai.
Puri parathe ke sath maja le
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#AAmKhand
Ingridents-
1. Hung curd. 1/2 kg
2.Alphanso
Mangoes. .2
3.Sugar. Taste se
4.elaychi. 15-20 dane
5.Kesar. 8-10 tar
Method _
1.dahi se hung curd banane 8-10 hour fridge mai chalni mai dahi ko rakh de .
2.hung curd ko nikal kar uss mai cruched mango sugar Elaychi or kesar dalkar milaye acchi tarah.
3 Thodi der ready hone ki baad frizer mai rakhe.
4 .ready hai yummy healthy Aamkhand Puri ya Parathe se enjoy kare
#AAM26
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#MD26
Malpue_
Ingridents
1.wheat. Flour. 2 bowl
2 milk. 1 bowl
3.Sugar. . . . 1 bowl
4.Elaichi. . 8_10 peace
5.kesar. . 8_10tatde.
6.ghee. Fry karene ki liye
Method_
1.parapragat to ye all purpose flour (maida) se bante hai.
2.but. maini wheat flour se banaye hai
3.Wheat flour ka milk se dhire dhire dalkar aik thich solution banakar rest ki liye rakh de.sugar bhi uss mai dal de
4.1/2 an hour rest ki baad uss liquid mai kesar dalkar acchi tarah mix kar le.
5 Non stic fry pan mai ghee garam kare or Malpoe dono side se light brown hone rakh sekh kar bana le.
