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During Diwali, kesar is in terrific demand as desi foodies often use saffron for homemade sweets and desserts. However, very few of them know the right way to extract saffron's flavour. Saffron is often used in traditional sweets, desserts, and beverages like kheer, laddoos, kesar badam milk, and more, adding a touch of decadence to these dishes. Known as the "golden spice," saffron symbolizes prosperity and auspiciousness, making it a staple in festive cooking across India.
If you're using saffron for homemade recipes, a certain technique can help you get the maximum flavour from the herb. Chef Neha Deepak Shah took to Instagram to share a MasterChef-approved hack to extract its true aroma and its flavour.
Shah mentioned that she picked up this saffron hack from chef Vikas Khanna during her stint on MasterChef Australia. To use the technique, start by placing saffron strands between tissue paper or foil, folding it neatly into a square. Roast it over a low flame for about a minute, ensuring to heat both sides evenly. Afterwards, crush the saffron in a mortar and pestle. If using the saffron for sweets, mix it with some milk for better integration.
The Chef said, "Roast it only a little, the point is to warm to release essential oils & remove moisture - Milk is amazing for max flavour, it extracts all the fat soluble essential oils."
Netizens were impressed with this hack and appreciated its functionality. "This tip is actually such an amazing one, gives actual results !! Had always felt kesar never lends it color but this trick worked," wrote a follower.
"Yes.. doing this from last 3 decades . We often make kesar n ilachi masala for milk in Winters. I follow same process of heating kesar threads . Kesar n ilachi masala is Mandatory in our home .. usskay bina koi dudh nahi pitay," another follower commented.
