Almond Saffron Butter Cookies

Kid-friendly | Makes 10–12 cookies

Ingredients

• All-purpose flour – 1 cup

• Butter – ¼ cup, softened

• Skayaa Almond Saffron Syrup – 2 tbsp

• Powdered sugar – 1–2 tbsp, optional

• Baking powder – ½ tsp

• Milk – 1 tbsp, only if needed

• Almond slivers – 2 tbsp

• Saffron strands – a few

Method

1. Preheat the oven to 170°C.

2. In a bowl, cream the softened butter and powdered sugar.

3. Add Skayaa Almond Saffron Syrup and mix well.

4. Add flour and baking powder. Mix gently to form a soft dough.

5. Add a little milk only if the dough feels too dry.

6. Fold in the almond slivers.

7. Roll the dough into small balls and gently flatten them on a lined baking tray.

8. Top with almond slivers and a few saffron strands.

9. Bake for 10–12 minutes, until the edges are lightly golden.

10. Allow the cookies to cool completely before serving.

Baker's Note

Keep the cookies slightly soft in the centre when taking them out; they will firm up as they cool.

Creamy Almond Saffron Kulfi

Serves 4–5

Ingredients

• Full-fat milk – 500 ml

• Skayaa Almond Saffron Syrup – 3 tbsp

• Milk powder – 2 tbsp

• Cardamom powder – ¼ tsp

• Almond slivers – 1 tbsp

• Saffron strands – a few

Method

1. Add milk to a heavy-bottomed pan and bring to a gentle boil.

2. Add milk powder and whisk well to prevent lumps.

3. Simmer on low flame for 10–12 minutes, stirring occasionally, until the milk becomes slightly reduced and creamy.

4. Add Skayaa Almond Saffron Syrup and cardamom powder, mixing well.

5. Fold in almond slivers and saffron strands.

6. Allow the mixture to cool completely.

7. Pour into kulfi moulds and freeze for 6–8 hours, or until completely set.

8. Unmould and garnish with extra almond slivers and saffron strands before serving.

Chef's Tip

Run the kulfi mould briefly under lukewarm water for 5–10 seconds to help release it cleanly and effortlessly.

Artisanal Almond Saffron Modaks

Makes 8–10 modaks

Ingredients

• Desiccated coconut – 1 cup

• Milk powder – ½ cup

• Skayaa Almond Saffron Syrup – 2–3 tbsp

• Milk – 1–2 tbsp, only if needed

• Almond slivers – for garnish

• Saffron strands – a few

Method

1. Add desiccated coconut and milk powder to a wide mixing bowl.

2. Pour in 2 tbsp Skayaa Almond Saffron Syrup and mix well to distribute the colour and aroma.

3. Add milk a few drops at a time, bringing everything together into a cohesive, pliable dough.

4. Grease a modak mould lightly with ghee, take a small portion of the mixture, and press it firmly into the cavity.

5. Open the mould gently to release the shaped modak.

6. Garnish the top with an almond sliver and a delicate saffron strand.

Confectioner's Tip

Never pour the milk all at once. The oils from the coconut and the richness of the syrup will bind naturally—aim for a tender, mouldable texture that isn't overly sticky.

Almond Saffron Coffee

Serves 1

Ingredients

• Milk – 250 ml

• Almond flour – 1 tbsp

• Sugar – 1–2 tsp, optional

• Cinnamon stick – ½ inch

• Saffron strands – a few

• Skayaa Almond Saffron Syrup – 1–2 tbsp

• Flavoured coffee powder – as per taste

• Almond slivers – for garnish

Method

1. Add milk to a pan and bring it to a gentle boil.

2. Add almond flour, sugar, saffron strands, cinnamon stick, and Skayaa Almond Saffron Syrup.

3. Mix well and simmer on a low flame for 8–10 minutes, stirring occasionally, until the milk becomes slightly thick and creamy.

4. Remove and discard the cinnamon stick.

5. Whisk in your preferred flavoured coffee powder until fully dissolved and aromatic.

6. Pour into your favourite cup and garnish with almond slivers and a few saffron strands.

Barista's Tip

Pair this brew with vanilla or hazelnut-flavoured coffee powder to create a rich, cafe-style dessert latte at home.

Classic Almond Saffron Milk

Serves 1

Ingredients

• Milk – 250 ml

• Skayaa Almond Saffron Syrup – 1–2 tbsp

• Almond slivers – 1 tsp

• Saffron strands – a few

• Cardamom powder – a pinch, optional

Method

1. Add milk to a pan and bring it to a gentle boil.

2. Add Skayaa Almond Saffron Syrup and stir well to infuse the flavour.

3. Simmer on a low flame for 2–3 minutes.

4. Add a pinch of cardamom powder if desired.

5. Pour into a cup and garnish with almond slivers and saffron strands.

6. Serve warm or chilled according to your ritual.

Barista's Tip

Use chilled full-fat milk for an ultra-velvety, traditional badam milk experience.