Beauty secrets of saffron

Saffron is also known as kesar in Hindi and kumkumpuva in south India. It is the most expensive spice known to mankind. A delicate fragrance which imparts an earthy aroma to the dishes its added to is also known to have multiple health and beauty benefits.

NATURAL GLOW

Kesar protects the skin against the harsh effects of weather and pollution.Saffron and milk applied evenly on the face regularly helps in keeping the skin radiant and naturally glowing.

SKIN BREAKOUTS

Saffron has great anti-inflamatory properties,hence it works amazingly on acne.Few strands of saffron along with basil leaves gives amazing results.

Healing scars
Saffron has healing properties which can hasten the process of skin recovery. Applying saffron on wounds or injured skin will make them heal faster. Saffron also helps lighten the marks in the long run. Soak 2 tsp of saffron in water and crush into a paste. Add a few drops of coconut oil and apply directly on the scars. Regular application will heal the scars and help fade the marks.

Ruffin's saffron is registered with Food safety and standards authority of India (fssai).                                      

SAFFRON BEAUTY SECRETS

HOMEMADE SAFFRON FACE PACK
Ingredients

• 1 tsp of sandalwood powder
• 2 or 3 strands of saffron
• 2 tsps of milk (raw milk prefered)

Method

1. Take the above mentioned ingredients together in a bowl that is small in size and mix them all together.
2. Place the bowl aside and wash your face and then pat dry it with a soft cloth or towel.
3. Spread the pack evenly all over your face.
4. Massage while still damp in a circular motion.
5. Leave it on for 20 minutes.
6. You can rinse it off by splashing water over your face.

You can use this pack 3 to 4 times a week too!

Apply this at least once a week for a radiant and smooth skin. Saffron helps in retaining the moisture of the skin thus giving an ethereal glow.

Saffron infused butter

How to make saffron infused butter

Melt 1 stick of butter (1/2 C) and mix in two large pinches of saffron threads. The saffron will not fully dissolve in the butter (you will still be able to see the thread). However, make sure that it is well integrated. The butter should turn a nice bright yellow color.

Let the butter sit out overnight. It may separate a bit overnight. Give it a good stir to reintegrate any liquids.

This butter is fantastic in the frosting. However, it would also be a delicious spread on bread with a Mediterranean or Indian meal.

Saffron cupcakes

Ingredients

Cupcake Ingredients
• 1 tablespoon butter, softened
• 1 Tablespoon sugar
• 1-1/3 cups cake flour
• 1-3/4 cups sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup plus 2 Tablespoons milk
• 1 teaspoon saffron threads
• 1 large whole egg
• 2 teaspoons vanilla, divided
• 1/2 cup water
Saffron Frosting Ingredients
• 1.5 cups confectioners' sugar (add more until preferred consistency)
• 1/2 cup saffron-infused butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon organic skim milk
• 
  

Instructions

Cupcake Instructions
1. Preheat oven to 350. In a medium bowl, combine dry ingredients (flour, 1 cup sugar, baking powder and baking soda) with a whisk. Set aside. Stir saffron threads into two tablespoons milk in a small saucepan. Bring to a simmer over medium-low heat, stirring to combine. Remove from heat and allow to cool. In a small bowl, combine 2/3 cup milk, egg, and one teaspoon vanilla. Add cooled saffron mixture and whisk well to incorporate. [Do not spill on clothes. Saffron stains. I may or may not know this from personal experience.] Marvel over brilliant yellow color. Pour the wet mixture over the flour mixture and whisk gently to combine. Resist over-mixing -- whisk only until ingredients are well-incorporated. Pour into cupcake wrappers and bake for 20 minutes, or until wooden pick inserted in cake comes out clean. Let cupcakes cool for 15 minutes. While the cupcakes cool, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 10 minutes, then stir in remaining teaspoon vanilla. Poke holes evenly in the cupcakes with a wooden skewer. Spoon the vanilla syrup over the top of the cupcakes. Let cool to room temperature.
Saffron Frosting Instructions
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream/sugar if needed for spreading consistency.

Saffron ,honey, Almond icecream

Ingredients

• 6 egg yolks1/2 cup honey 1/4 cup sugar2 cups heavy cream1 cup whole milk1/4 tsp saffron threads1/2 cup Almond (chopped)
• 
  In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.Churn the custard . Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

• 
  

• 
  

Kesari bhaat recipe by niru gupta

Ingredients

• 1 cup sela chawal (parboiled rice)-picked, washed and soaked for about an hour
  
  1 1/4 cup sugar
  
  4 cups water
  
  1/2 tsp kesar (saffron)-soaked in hot milk 
  
  2-3 laung (cloves)
  
  4 chhoti elaichi (green cardamoms)
  
  10-12 raisins
  
  5 almonds shredded
  
  1/4 cup (60 gm) ghee(clarified butter)

• Method

  Bring the water to a boil and add the drained out rice. When it comes to a boil, lower the heat and simmer till the rice is almost cooked (about 12 minutes). Drain the rice and rinse twice-in cold water and leave in a colander to drain.
  
  In a heavy based pan, heat the ghee and fry the raisins and the almonds and saute till they change colour a little. Remove the nuts and keep aside and add the rice, milk mixture, laung and elaichi. In the same ghee and mix well.
  
  Lower the heat, remove half the rice and sprinkle half the sugar, and then layer the rest of the rice and the rest of the sugar over it. Put the lid on and place the pan over a griddle (tawa) over low heat for about 1/2 an hour.
  
  Serve hot, garnished with the raisins and the nuts.
•