Pakistani Saffron Milk
Yield: 4
Ingredients
- 1 tsp saffron strands, crushed in a pestle and mortar
- 1 liter + 3 tbsp whole milk
- 300 ml heavy whipping cream
- 6 green cardamom pods, shells removed, seeds extracted
- 2-3 tbsp honey (I like acacia or manuka)
- 1 tsp cardamom powder
- crushed unsalted pistachios for garnish
Instructions
- Crush saffron threads in a pestle and mortar and transfer to a bowl. Add 3 tbsp milk.
- Beat the cream in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak. Store in refrigerator till you are ready to serve the sharbat.
- Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
- Pass milk through sieve into a glass vessel and discard cardamom seeds.
- While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder. Stir well to incorporate.
- Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.