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Festive Saffron Milk (Kadho)

8 c nonfat milk
1/2 c nonfat dry powder milk
1/8 tsp saffron
1/4 tsp ground cardamoms 8 tsp sugar
3 tblsp almonds, ground coarsely
2 tblsp pistachio, ground coarsely

In a large bottomed saucepan, bring to boil nonfat milk and nonfat milk powder, stirring continuously
Reduce heat, add remaining ingredients and simmer for 5 to 10 minutes, stirring continuously
Serve hot
Recipe From: Indian Recipes for a Healthy Heart by Mrs. Lakhani, Fahl Publishing Company, 1995

Traditionally Kadho is served on festive occasions. It also makes a heart warming drink, especially on cold days.

Onion Saffron Sweet Pea Relish With Orange Zest

2 vidalia onions, quartered and sliced
1 tsp garlic salt, with parsley
1/2 tsp saffron threads
2 tsp safflower oil
1/2 tsp freshly ground black pepper, or to taste
2 pieces orange zest, 2-inch strip, minced
1 orange, juiced
1 1/3 c fresh peas, or frozen

Prepare the onion and sprinkle with the garlic salt. Set aside and prepare other ingredients. Set small skillet or min-wok over medium heat. Add the saffron and toast until the threads are brittle, about 1 to 1/2 minutes. Crush a bit with back of spoon and add the garlicky onion and oil, season with pepper; saute the onion for about 4 minutes; add the peas, stir. Continue to saute until the onion is a golden brown. Reduce heat to lowest; add the orange zest and the juice; toss continuously until the relish cools a bit. Serve as a relish with potatoes, or pasta, or other vegetables (asparagus or cauliflower).

Saffron Poached Fish In Wine

1 cup white wine
1 cup water
2 bay leaves
1 onion -- quartered
1/2 tsp thyme
1/2 tsp white peppercorns
8 parsley sprigs
1/4 tsp red pepper flakes
8 oz tomato puree
1/4 tsp saffron
1 lemon juice -- thinly
1 sliced
4 flounder fillets

Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture.
Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook.
Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard.
Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer.
Spoon sauce over fish fillets and garnish with more thin lemon slices.

Saffron Savarin

1/3 c warm milk
1/4 tsp saffron threads
1 1/4 c sugar, plus 3 tblsp
1 c softened unsalted butter
2 c all purpose flour
4 tsp baking powder
1 pinch salt
6 large eggs, separated
1 large egg
2 tblsp dark rum


1 cup sugar 1/2 tsp saffron threads 1/3 c dark rum 1/2 c apricot preserves, sieved 1 whipped cream and candied violets, for garnish

Preheat oven to 375°F. Butter and flour two 1 1/2-quart savarin molds, shaking out excess flour.
In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl with an electric mixer beat 1 1/4 cups sugar and butter until light and fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and salt. Add 1 cup of flour mixture to sugar mixture and beat until combined. Add egg yolks and egg, one at a time, and beat until combined. Add remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or until smooth.
In another bowl with an electric mixer beat whites until they hold soft peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form. Fold whites into batter and pour into prepared molds. Bake cakes 25 minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes more, or until a cake tester comes out clean. Let cakes cool in molds for 10 minutes. Invert cakes onto rack s set over jellyroll pans.
Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup repeatedly over warm savarin, spooning excess syrup that drips onto jellyroll pan over again, until savarin is completely saturated; let savarin stand 1 hour.
Strain any remaining syrup into a small saucepan, add apricot preserves and simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours. Before serving, garnish savarin with whipped cr eam and candied violets.

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