How to Make Delicious and Quick Saffron Dessert in 3 Ways
Saffron dessert, inspired by an Italian dessert called panna cotta, is made using cream and gelatin inside a mold. This Italian dessert is usually flavored with vanilla, coffee powder, cocoa, and other additives. Since Iran is one of the leading exporters of saffron and this beneficial spice is abundant in our country, Iranians flavor panna cotta with saffron threads for its distinctive aroma and golden color. Saffron has a long history of traditional use, and some modern research has explored its potential role in supporting cognitive wellness and mood — but it is not a treatment or cure for asthma, cancer, Alzheimer’s, or any other medical condition, and should not replace medical care. Below is our saffron dessert recipe made three different ways — with gelatin, with cornstarch, and as a traditional meskouti.
Ingredients for Making Saffron Dessert
- Full-fat milk: 3 cups
- Sugar or honey: 1 cup
- Cardamom powder: 1 tsp
- Heavy cream: 100 grams
- Saffron (dissolved in water): 1 tbsp
- Gelatin powder: 3 tbsp
- Rose water: 1/2 cup
Steps to Prepare Saffron Dessert
1. Prepare the Saffron and Milk-Gelatin Mixture
The first step in making the saffron dessert is to place the saffron in an ice tray and leave it aside to release its color. Next, pour the cold milk into a saucepan and gradually add the gelatin powder. It’s important to add the gelatin in a slow, sprinkling motion to avoid lumps. Stir the milk gently for a minute. You can also dissolve the gelatin in water using the double boiling method. That is, gently add gelatin to cold water and heat it over steam before adding it to the milk.
2. Add Remaining Ingredients
After dissolving the gelatin in milk, add the sugar or honey and place the saucepan over low heat, stirring occasionally until the sugar fully dissolves. Add the cream at this point, while the milk is still just warm — stirring it in later, once the mixture is hot, can cause it to curdle.
Now stir the saffron dessert mixture using a spoon or a hand mixer until it’s uniform. Add the dissolved saffron to the dessert and mix well until it boils. If there are any lumps of cream or gelatin in the solution, you can strain it after it boils.
3. Add Cardamom and Rose Water
At this point, add the ground cardamom to the saffron dessert. Avoid using ready-made cardamom powder, as grinding it fresh helps preserve its aroma. Mix the dessert thoroughly until it’s uniform, then add the rose water. Be cautious not to add rose water too early, as its flavor can be lost if overheated.
4. Pour the Dessert into Molds and Refrigerate
Pour the saffron dessert into a silicone or any other mold that has the ability to return the dessert once unmolded. If using a metal mold, it’s best to warm the mold in hot water before pouring the dessert. There’s no need to grease the mold. Refrigerate the dessert for at least 5 hours until it sets.
Once chilled, carefully separate the edges of the dessert from the mold using a knife or spatula. Dip the mold briefly in warm water, then invert it onto a serving plate — this makes it easier to release the dessert without sticking. Your saffron dessert is now ready to serve. Garnish with cinnamon and various fruits before serving.
Ingredients for Saffron Dessert with Cornstarch and No Gelatin
- Cornstarch: 1 cup
- Milk: 6 cups
- Sugar: 1 cup
- Cold water: 1 cup
- Rose water: 1 cup
- Butter: 50 grams
- Saffron: 2 tbsp
- Vanilla: 1/2 tsp
Steps to Prepare Saffron Dessert with Cornstarch
One simple way to make saffron dessert is with cornstarch and without gelatin. To prepare, heat milk and sugar in a pot over medium heat, constantly stirring to dissolve the sugar. Gradually add the cornstarch and water mixture while continuing to stir to prevent clumps. Once thickened, reduce heat and cook further. Add butter, then saffron, rose water, and vanilla, stirring gently. Let the dessert cool before serving. Enjoy!
Tip: Refrigerate for at least 4 hours for the dessert to firm up.
Decoration Tip: Serve with almonds, pistachios, or saffron as garnish.
Ingredients for Saffron Meskouti Dessert
- Cornstarch: 1/2 cup
- Sugar: 3 cups
- Water: 7 cups
- Oil: 1/2 cup
- Ground saffron: 1 tsp
- Cardamom: as needed
- Rose water: 5 tbsp
- Chopped pistachios and almonds: as needed
Steps for Saffron Meskouti
Saffron dessert can be made with cornstarch, without gelatin. To begin, soak the cornstarch in water for 10 minutes. Then, mix it with 2 cups of water and strain it. In another pot, combine sugar, remaining water, and oil. Stir until the sugar dissolves and the mixture boils. Gradually add the cornstarch mix while stirring. Reduce the heat and continue cooking for 2 hours, occasionally stirring. Once thickened, add the saffron infusion, cardamom, rose water, and chopped nuts. Let it cool and set before serving.
Additional Tips for Preparing Saffron Dessert
The preparation of saffron dessert, as you have seen, can vary depending on the method. However, no matter the technique, consider these helpful tips:
- Using or Omitting Cornstarch: Using cornstarch will make the dessert thicker and denser, resulting in a longer cook time. Omitting cornstarch leads to a softer and faster dessert.
- Gelatin vs. No Gelatin: Gelatin will create a firmer, jelly-like dessert, which is more suitable for molding. Without gelatin, the dessert will be softer and more delicate but less suitable for setting in molds.
- Using Saffron: Saffron can be infused using traditional methods with boiling water or by placing it over ice cubes to release its flavor and aroma.
Final Thoughts on Saffron Dessert Variations
From panna cotta to meskouti and cornstarch-based varieties, saffron desserts can be customized in many ways, each offering a unique texture and flavor profile.
