1- For the pancake
- 1 cup all-purpose flour/Maida
- 1/2 cup Milk powder
- 1 tbsp. fine rava
- 1/4 tsp baking soda
- ghee or oil for shallow frying
- 1/4 cup or LESS of milk for mixing.
Sift flour, rava, milk powder and baking powder together. Make a batter by adding cool milk. It should be like pancake batter, a pouring consistency. Leave aside for 10-15 minutes.
Heat oil/ghee in a pan; drop 1 scoop of batter in hot ghee/oil so that you get a flat circles or disc of approximately 3 inch. Fry until brown on both sides with crisp edges.
Drop the pancakes/puri in the sugar syrup.
2- For sugar syrup
- 1 cup Water
- 2 cups sugar
- 1 tsp cardamom powder
- 2 tsp saffron powder
Boil sugar and water together to 1 thread consistency. To test this, dip a wooden spoon in syrup, touch it with a forefinger carefully, it will be very hot! Press fore-finger against your thumb and gently tease them apart. You should get one wire stretching between finger and thumb. Two wire consistency is too thick for this dish. Add cardamom powder to the syrup; keep it warm on low heat.
3- For rabbi panna cotta
- 1 cup milk
- 1 cup cream
- 1/2 over ripe banana
- 1 tsp saffron powder
- 1/4 cup sugar
- 1 packet gelatin powder
In a sauce pan (heavy bottomed) add milk, cream, saffron and sugar. After milk begins to boil, add banana and lower the flame – let it boil for an hour. You will have a nice thick milk almost pasty. Make sure flame is low and you keep stirring – burnt milk does not taste good.
Now you can use this and add gelatin or if you want a very creamy consistency – blend it till you homogenize the rabdi.
Take one packet of gelatin (little less than 1 tbsp) add it to warm water let it sit for a min till it dissolves, strain it into the rabdi and dish out the rabdi into individual molds.
Refrigerate for 4-6 hours, unmold the panna cotta.
Serve with malpua on dessert plates, with malpua on the bottom, rabdi panna cotta on top and drizzled with saffron syrup and garnished with pistachio.
According to the research, saffron contains over 150 volatile compounds. This is a long list of compounds and that’s why we will highlight a few of them that are providing most of the health benefits related to saffron.
First and foremost, it is good to know that saffron includes a few essential oils, but safranal is by far the most interesting one. This is the oil that has a direct impact on the specific flavor of this spice. Some other oils found in saffron are geraniol, limonene, and linalool.
Another compound found in saffron that is worth mentioning is alpha-crocin. This is actually an active carotenoid compound which is responsible for the specific yellow-golden color of the pistils. Beta-carotenes, lycopene, and zeaxanthin are some other carotenoids found in saffron.
The taste of saffron, on the other hand, comes from picrocrocin, a precursor of safranal. One ounce of saffron comes with more than 4 times of the daily recommended value of manganese. It is also a good source of iron and magnesium as well as selenium and zinc. But, saffron is not rich only in minerals, it also contains vitamins. Some of the vitamins that saffron contains are vitamin C, folic acid, vitamin A, niacin, and riboflavin.
Daily doses of saffron
Despite the fact that saffron is great for our health and an excellent spice too, it is highly recommended to take it responsibly. Taking too much saffron on a daily basis can lead to side effects, something that you can expect from any other spice if you take it in high amounts. According to experts, taking 30 mg a day is the maximum amount of saffron adults should take.
Recipe A simple vegetable dessert without gluten, without dairy, with saffron powder, pistachios and syrup and orange blossom.