Welcome to Saffron Elixirs
Long before the agricultural revolution, humans feasted off nuts. The almond as an ancestral food is still one of the best ways to strengthen your body. Warm and creamy almonds contain more protein per serving than any other nut (20% by weight). That makes them an important protein source for vegetarians and those wishing to build muscle mass. Their calcium and magnesium content supports smooth muscle function, including the heart. Their rich nutritional profile makes both serves as a blood tonic for anemia and to nourish the bones.Unlike chilis that ignite a short-lived metabolic flare-up, almonds nourish a deep, slow burning metabolic fire that simmers with lasting warmth. Almond's hearty fuel will sustain you through a long workday. Their mild stimulating qualities keep you warm.
The saffron is also known as Crocus Sativus or kumkuma is called as Varnya gana in the world of ayurvedic. Which means one that reveals fairness and glow to skin. It is one among the most expensive herbs used in Ayurveda and even in Chinese and Unani medicinal preparations.Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffron’s unique colour, flavor, and other properties give it culinary and medicinal characteristics that make it renowned all over the world.
In our long search for the true elixir that would grant us miraculous healing properties we came across the drink of the gods - Badam Kheer or Almond Nectar. For a listing of all the medicinal benifits and uses please visit the information page. Here we will show you a simple and nutritious way to prepare this wondorous nectar.
Recipe for all occasions
The following recipe was obtained from traditional chefs at home (mom).
- 30 almonds
- 3 cups full fat milk
- sugar as needed (3 tbsp)
- 3 green cardamom / elaichi
- Pinch of saffron
- 1 tbsp. ghee to fry nuts
- 2 tbsp chopped nuts (cashews, pistas and almonds for garnishing)
The procedure is as follows:
- Soak almonds at least for 4 to 5 hours. Peel the skin and grind to a smooth paste with some milk, elaichi, saffron and sugar
- boil milk on a medium flame.
- When the milk comes to a boil, add ground almonds bring it to a boil.
- Cook for few mins stirring. When it begins to bubble, simmer until it reaches a desired consistency.
- Heat ghee in a pan and fry the nuts. Pour it over the kheer.
- Serve badam kheer warm or chilled.