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Zaffrani Soup, Mughlai Zaffrani Soup
Tarla Dalal
06 December, 2024
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Table of Content
The veggie stock is thickened with a milky corn flour mixture, which gives it a very creamy mouth-feel. The generous use of saffron gives the Zaffrani Soup an attractive tinge and rich flavour too. Indeed, this soup is another example of Mughal opulence!
Accompany the soup with delicious melt in your mouth kebabs such as Moong Dal Seekh Kebab , Hare Bhare Kebab and Corn Seekh Kebab .
Tags
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
Main Ingredients
1/4 tsp saffron (kesar) strands
2 tbsp cornflour
1 cup milk
2 tbsp ghee
1/2 cup cauliflower florets
1/2 cup roughly chopped carrot
1 cup roughly chopped onion
1 tsp roughly chopped ginger (adrak)
1 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
1 small stick cinnamon (dalchini)
4 black peppercorns (kalimirch)
salt to taste
Method
- Combine the cornflour and milk in a bowl, mix well and keep aside.
- Combine the saffron and 1 tbsp of hot water in a bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cabbage, carrots, onions, ginger, garlic, green chillies, bayleaf, cloves, cinnamon and peppercorns and sauté on a medium flame for 2 minutes.
- Add 4 cups of water and bring to boil.
- Cover the pan with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Strain and discard the vegetables. Keep this vegetable stock aside.
- Combine the stock, cornflour-water mixture, saffron-water mixture and salt in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Serve hot.
Zaffrani Soup, Mughlai Zaffrani Soup recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 173 cal |
| Protein | 3.7 g |
| Carbohydrates | 14.3 g |
| Fiber | 2.1 g |
| Fat | 10.1 g |
| Cholesterol | 8 mg |
| Sodium | 23 mg |
Click here to view Calories for Zaffrani Soup, Mughlai Zaffrani Soup
The Nutrient info is complete
James Emmanuel
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
