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Saffron Milk

Prep: 5 min, Cook: 20 min.

  • 4-1/4 cups milk
  • 1/8 tsp. Sadaf saffron threads, crumbled
  • 1/4 cup sugar
  • 1-1/2 Tbs. cornstarch


Bring 4 cups milk to a boil in a heavy saucepan. Reduce heat to low and stir in saffron. Cover and simmer about 15 minutes, stirring occasionally. Stir in sugar. Combine cornstarch and remaining milk in a jar with a tight-fitting lid. Shake vigorously. Whisk into hot milk and simmer about 2 minutes, or until milk thickens slightly.



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