Zaffrani shorba

Zaffrani shorba


  • 1 tsp butter
  • 1 bayleaf (tejpatta)
  • 2-3 clove (laung / lavang)
  • 1/2 inch cinnamon (dalchini) stick
  • 1 mace (javantri)
  • 5 to 6 peppercorns
  • 4 cups water
  • 5-6 Baby Saffron (kesar) strands

Other Ingredients

  • 1 tbsp butter
  • 2-3 garlic clove
  • 1 cup chopped onions
  • 1 cup cauliflower florets
  • 1/2 cup chopped carrots
  • 1 1/2 cups milk
  • 1/2 tsp chopped green chillies
  • 1 tbsp besan (bengal gram flour)
  • salt to taste
  • 1 tsp sugar
  • 5-6 saffron (kesar) strands strands


  •  Heat Butter in a pan, add the bayleaf, cloves, Cinnamon, Mace and peppercorns, mix well and saute it for a minute.
  •  Add water and boil it for 20-30 minutes and add Saffron.
  • Switch off the flame and keep it aside for atleast 30 minutes.
  • Strain and keep aside.

How to proceed

  • Heat butter in a pan and add the garlic and onions and saute for 3-4 minutes.
  • Add the cauliflower and saute it for two minutes.
  • Add the carrots and saute for more 2 minutes.
  •  Add milk to the vegetables and mix well and then add the green chillies, mix well and cook the mixture till the moisture in the milk evaporates.
  •  Add the besan and mix till the mixture becomes thick and dry.
  •  Allow it to cool for some time and transfer it into a blender and blend it into a smooth paste.
  •  Add some Stock while blending in order to make the mixture smooth.
  •  Transfer the paste into a pan, add the remaining stock to the paste and heat the mixture till one boil.
  •  Add salt and sugar and mix well.
  • Serve hot.

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