Let customers speak for us
from 100 reviewsIt's been 3 days since my first use of IKS Saffron. I have used it in warm water and honey and other times I would just pinch a bit and chew it up. Either way tastes very good.
It is amazing to watch the brilliant ruby red Saffron turn the cup of water into an almost bright gold color.
About 20 minutes after drinking my first cup of Saffron with honey, I started to notice that I wasn't having the horrible intestinal discomfort and the bad mood that went along with the abdominal pain. Wow !!! I have been using the Saffron everyday since it came in the mail.
I am very grateful and thankful to you all for the best, the purest and the most carefully handled Saffron.
Thank you again IKS, and I will be ordering more very soon for my mother.
Charles Van Buren
very happy with the product.
tested it and it made me happy. Thanks IKS
This is the 2nd buy of this product and we will buy it again. Great quality! Fast delivery!
I was searching for a good quality saffron and my search ended here. The quality is very good. I wanted to gift this to someone whom I like and they liked it very much. I recommend this product. For people who haven't ordered before, you can blindly order one without any problem. The only problem I faced was that IKS team couldn't trace delivery address quite easily as it was a remote location. IKS team was very cooperative and was just a msg away through WhatsApp, much appreciated.
Deliciously Creamy Kesar Phirni Recipe
A Saffron-Infused Dessert Delight!
Ingredients:
- A pinch of Baby saffron (kesar) strands
- 1 liter milk (full cream)
- 4 tablespoons long-grained (basmati) rice
- 6 tablespoons sugar
For Garnish:
- A handful of chopped almonds (badam)
- A few saffron (kesar) strands
Instructions:
- Soak the saffron strands in a tablespoon of warm milk and set aside for later use.
- Rinse the basmati rice under cold water and then soak it in enough water for 30 minutes. After 30 minutes, drain the water.
- In a heavy-bottomed pan, heat the milk and bring it to a boil.
- Add the soaked and drained basmati rice to the boiling milk and cook on low heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Cook the rice in milk until it becomes soft and tender, which should take around 30 minutes.
- Add the sugar to the rice and milk mixture and continue to cook on low heat, stirring constantly until the sugar dissolves completely.
- Add the soaked saffron strands along with the milk to the rice mixture and cook for another 5 minutes, stirring continuously.
- Remove the pan from heat and let the phirni cool to room temperature.
- Once the phirni has cooled down, transfer it to individual serving bowls or a serving dish.
- Garnish with chopped almonds and a few strands of saffron on top.
- Refrigerate the phirni for at least 2 hours before serving.
- Serve chilled and enjoy the rich and creamy Kesar Phirni as a delightful dessert.
Note: You can adjust the amount of sugar according to your taste preferences. You can also add cardamom powder or rose water for additional flavor if desired.
