Saffron, the prized spice obtained from the Crocus sativus flower, is known for its rich hue and unique fragrance ...

Saffron needs to be handled carefully while cooking to unleash its full potential. Soak the threads in warm water or milk ...

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Sabja seeds, also called tukmaria or basil seeds, are the unsung heroes of Indian summers. Tiny but mighty, they soak up water quickly and swell into jelly-like pearls that are cooling and refreshing.

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Soak saffron in half a cup of milk. In a saucepan, fry vermicelli in ghee for a few seconds, add raisins and cashew/almond ...

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Here's a very quick rundown on how you can make the dish at home. Start by steeping saffron in hot water and soaking pitted prunes to soften. While those ingredients are soaking, get to work on ...