Introducing Saffron

Saffron is spice from the flower of the Crocus Sativus also known as the saffron crocus.From the flowers, it is the stigmas that are taken (that bright red threads in the middle of the flower), so it takes a huge amount of flowers to produce one pound of saffron (each flower producing only 3 threads). 

Saffron crocus

Saffron therefore, is one of the world's priciest foods selling at an estimated US $1,500.00 and up per pound. It is sold by the grams and only a few threads are needed at any one time. When placed in a little hot water, the threads release a yellow colour similar to a curry.

Saffron Threads (Shuttershock)

SAFFRON vs TURMERIC

In Trinidad the term saffron is thrown about loosely for Turmeric which also gives a yellow colour, but saffron provides a very subtle exquisite flavour that in no way similar to turmeric.






Let's look at a desert using saffron.

SAFFRON & ALMOND SPONGY DESERT

INGREDIENTS:

1/4 tsp saffron threads
4 tbsp boiling water
Oil
Knob of butter
4 medium slices white bread
1/2 pint milk
5 tbsp ground almonds
4 oz sugar
2 oz powdered milk
1 tbsp Rose water
5 or 6 pistachios finely chopped



METHOD:

1. Pound the saffron and mix with hot water
2. Heat little oil with butter and fry each slice of bread until golden on both sides
3. Cut slices diagonally
4. Grease a large baking dish and place bread slices (not touching)
5. Heat milk in a saucepan with almonds and sugar.
6. Remove from heat and stir in powdered milk.
7. Add saffron milk and pour over bread
8. Add rose water and pistachios
9. Bake at 350 F for 30 minutes or until milk is absorbed.
10. Cool and place slices on serving dish and refrigerate
11. Serve cold (with fresh cream)

SERVES 4 TO 6


There are a few books on Indian cooking that are as easy to follow as Hamlyn All Colour Indian Cookbook by Zuju Shareef and Tim Luxton. This was my introduction to a study of Indian foods I highly recommend it to anyone wishing to learn about Indian cooking. The recipe in this post taken from this wonderful book.

Hope you enjoy the dish!! (I did!)

Until next time.

Desert: Carrot Halwa

So far we have looked at the use of spices in the preparation of food. Spices, particularly the aromatics are also used in the preparation of deserts, and in India, that means a whole range of delicious creations.One of the first dishes that actually wowed me to point where I wanted to learn the recipe was Gajar ka Halwa or Carrot Halwa. With Eid-ul-Fitr around the corner I thought that this dish would make a good addition to the range of sweets prepared on the day. 

CARROT HALWA

Carrot Halwa  (http://whatscookingmom.in)

INGREDIENTS:

1kg carrots finely grated
1 liter milk
3/4 cup sugar
2 tbsp Ghee
1/2 tsp cardamom powder
3 - 4 tbsp cashews, pistachios and raisins








METHOD:

1. Bring milk to boil (in non stick pan)
2. Add carrots and cook on low heat till tender and milk is absorbed
3. Add sugar and cardamom powder continuously stirring until thickened
4. Add ghee, cashews, pistachios and raisins and cook for another 2 minutes.

SERVE HOT OR COLD!

With the popularity of premixed spices coming out of India, Shan brand has simplified the preparation of this dish by introducing a boxed spice mix. I have not seen this in Trinidad, but if you do; TRY IT!!!!!!

While there are many variations of the carrot halwa recipe, I have found that this recipe that I found on http://whatscookingmom.in/gajar-ka-halwa/ to be very simple to prepare. In addition I want to recommend the coconut ladoo recipe along with the many others listed on the site.

Let me know how you fared with this recipe. 

Until next time.