How To Use Saffron | Kitchen Hacks | Kesar Hack | Kitchen Tips

Last Updated: June 3, 2025

Saffron Hack, Tips

Saffron—often called the “red gold” of the spice world—is one of the most precious and luxurious ingredients used in cooking. A few delicate strands are enough to transform a simple dish into something exotic and rich, thanks to its golden color, soothing aroma, and distinct flavor. But have you ever felt that even after adding these strands into warm milk or water, the color doesn’t turn out as deep or vibrant as you imagined?

Well, in today’s hack, I am going to share an incredible trick that reveals the best way to extract true color and flavor. In fact, we tested two different methods side by side—one traditional and one with a twist—and the results were so surprising that it completely changed the way we now use kesar in our home kitchen. So, if you are someone who uses saffron in sweets, biryanis, kesar milk, or even festive desserts, this hack will help you get the maximum color and aroma from every single strand.

Why This Saffron Hack is Needed

Saffron is expensive. Just a few grams of high-quality kesar can cost a fortune, and naturally, none of us wants to waste even a single strand. However, the way it is handled plays a huge role in how much color, aroma, and flavor it releases.

Most people soak it in warm water or warm milk, and while this method works to some extent, the results are often lighter than expected. On the other hand, there is an old traditional method where kesar is milled or crushed before use, which releases much deeper pigments and essential oils.

So in our kitchen, we decided to test both methods side by side to see which one really does justice to saffron. And the results were eye-opening!

How To Use Saffron Short

Why Does This Hack Work?

You might be wondering, why does milling kesar with ice cubes release more color than soaking it in warm water? Here is the science:

Warm water method extracts color but doesn’t fully break the strands. Much of the pigment and essential oil remains locked inside.
Milling with ice physically breaks down the kesar strands while the melting ice gently dissolves and spreads the pigment evenly. This process extracts both the color and aroma in the most efficient way possible.

It is like unlocking the full treasure chest that saffron hides within itself!

When to Use This Hack

This hack is especially useful when you are preparing:

Festive sweets like Kesar Peda, Rasmalai, Gulab Jamun, or Rabri
Rice dishes like Zafrani Pulao or Hyderabadi Biryani
Drinks like Kesar Badam Milk or Thandai
Ice creams and desserts like Kesar Kulfi or Shrikhand

By using this method, you not only save it but also bring out its best flavor, color, and aroma.

How To Use Saffron With Step By Step Guide

Step 1: Soaking Saffron in Warm Water

We started by taking a few saffron strands and transferring them into a small bowl. Then, we poured in some warm water and left it aside. Within a few minutes, the strands began to release their golden-orange hue into the water.

This method is simple and commonly used in homes across the world. The color spreads slowly, and you can add this infusion to your kheer, biryani, or sweet dishes for a light saffron touch.

But we didn’t stop here. Because we wanted to see whether saffron could do even better.

Step 2: Milling Saffron with Ice Cubes

Next, we tried a unique yet traditional-inspired trick. We took another portion of saffron strands and placed them in a small smelting utensil (a grinder-like bowl that allows us to mill spices by hand). Instead of adding warm water, we did something unusual—we added ice cubes.

Then, we began milling the saffron strands together with the ice. The strands slowly broke down, releasing their intense pigments as they ground against the melting ice. The friction and cold water from the ice made the saffron release its true deep color much faster.

This process took a little patience, but the aroma that filled the air was absolutely divine.

Step 3: Warm Water vs. Ice Milling

Finally, we placed both bowls side by side:

The first bowl had saffron soaked in warm water. The color was light golden, soft, and delicate.
The second bowl had saffron milled with ice cubes. The color was so much richer, darker, and more vibrant—it almost looked like liquid gold!

When we compared them, it was clear that the ice milling method extracts saffron’s real strength much better than simply soaking it in warm water.

We were amazed at how big the difference was. Even with fewer strands, the ice method gave us a deeper color that could easily enhance multiple dishes.

Extra Tips for Using Saffron

Always use high-quality saffron – The deeper the red strands, the better the color and aroma.
Store saffron properly – Keep it in an airtight container in a cool, dark place to preserve its potency.
Don’t overuse saffron – Even a little goes a long way. Overusing can actually make dishes taste bitter.
Try combining both methods – First mill saffron with ice, then warm it slightly before adding to your dish for maximum infusion.

My Experience with This Hack

I have always seen my mother use saffron in sweets and drinks, and while the color was always nice, I used to wonder if it could be deeper and more vibrant. When I tried this saffron hack for the first time, the difference was so striking that I honestly couldn’t stop showing it to everyone in the family.

Even my mom, who has been cooking for years, was impressed by the richness of the color and how little saffron we actually needed to achieve it. It felt like we had discovered a hidden secret of the kitchen!

And now, whenever we make desserts like Kesar Badam Milk or Shrikhand, we always use this ice-milling method. The result? A richer taste, a more beautiful golden color, and a dish that feels like royalty.

Saffron may be expensive, but with this saffron hack, you can make every single strand count. Instead of wasting saffron by just soaking it in warm water, try milling it with ice cubes to unlock its true potential.

This simple trick brings out the deepest color, richest aroma, and strongest flavor—making your dishes not only look more appealing but taste absolutely divine.

So next time you are making biryani, kheer, or kesar milk, remember this amazing saffron hack. It will not only save you saffron but also give your dishes that royal touch everyone will love.

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We are a mother-daughter duo passionate about sharing our love for cooking with the world. Here, you’ll find a delightful mix of recipes crafted by my talented mother, while I handle all the digital magic behind the scenes. Join us on our culinary journey as we bring you spoonfuls of joy and flavor from our kitchen to yours!