Should we boil kesar in milk? The right way to prepare saffron milk

December 8, 2025 •

4 min read

Did you know that heat above 70°C can destroy the aromatic compound safranal in saffron? This is precisely why the question of whether we should boil kesar in milk has a definitive answer if you want to preserve its potent aroma and valuable properties.

Quick Summary

Boiling kesar directly in milk can degrade its delicate volatile oils, compromising both its aroma and potency. The best method involves a gentle infusion process using warm, not boiling, milk to release its full color, flavor, and health benefits.

Key Points

Avoid High Heat: Never boil kesar directly in milk, as temperatures above 70°C destroy its delicate aromatic compounds.
Infuse Gently: The ideal method is to soak saffron threads in a small amount of warm milk or water to help them bloom before adding to the main preparation.
Maximize Flavor and Aroma: Proper infusion ensures the release of saffron's full, delicate fragrance and deep golden color, which is lost during boiling.
Protect Nutrients: The gentle steeping process helps preserve the antioxidants and beneficial properties of the saffron, maximizing health benefits.
Enhance Overall Experience: This careful approach ensures a more complex, satisfying, and potent kesar milk, delivering a superior sensory experience.
Soaking Time Matters: Allowing the saffron to soak for at least 15-20 minutes, or even longer, is crucial for optimal color and flavor extraction.
Moderate Daily Consumption: Enjoying kesar milk daily in moderation is safe and can provide continuous health benefits, but excessive amounts should be avoided.

Why the Boiling Method Fails

Many traditional recipes for kesar doodh (saffron milk) instruct you to simply add the saffron threads directly to boiling milk and simmer. While this might seem straightforward, it is the worst possible way to extract the full value from this precious spice. Saffron's unique fragrance comes from a volatile chemical compound called safranal, which is highly sensitive to heat. When subjected to high, direct heat, safranal and other delicate flavor compounds are quickly destroyed, leaving you with a muted aroma and a less vibrant color.

The Impact of Boiling on Saffron's Components

Aroma Loss: The high heat from boiling milk causes the precious volatile oils to evaporate, resulting in a significant reduction of saffron's signature fragrance. The final drink will have a much weaker, less complex scent.
Flavor Degradation: The delicate, earthy, and floral flavors of saffron are also compromised by aggressive boiling. The result can be a flat taste, or in some cases, a slightly metallic or medicinal flavor profile.
Inefficient Color Extraction: While crocin, the pigment responsible for saffron's deep golden hue, is water-soluble, it extracts most effectively and evenly through a gentle, patient infusion process. Boiling can cause the color to develop unevenly and not reach its full potential saturation.
Nutrient Compromise: Saffron contains numerous antioxidants and other beneficial compounds. Exposing them to excessive heat can degrade some of these heat-sensitive nutrients, reducing the overall health benefits of your drink.

The Superior Infusion Method

Instead of boiling, the most effective technique for preparing saffron milk is to infuse the threads gently. This method, often recommended by Ayurvedic practitioners and gourmet chefs, ensures that all of saffron's aromatic, flavor, and color properties are fully and evenly released.

Step-by-Step Guide to Infusion

Here is a simple, effective method for making the perfect kesar doodh:

Warm a small amount of milk: Take about 2-3 tablespoons of warm (not boiling) milk from your main quantity and place it in a small bowl.
Add the saffron: Place your desired number of saffron threads (typically 4-6) into the warm milk.
Soak and bloom: Let the saffron threads soak for at least 15-20 minutes. You will notice the milk in the bowl transforming into a vibrant golden-yellow color as the threads 'bloom'. For the best results, some suggest soaking for up to 2 hours or even overnight.
Heat the rest of the milk: In a saucepan, heat the remaining milk gently over a medium-low flame. Do not bring it to a rolling boil.
Combine and enjoy: Once the saffron has fully bloomed, pour the infused milk mixture into the saucepan with the rest of the warm milk. Stir gently to distribute the color and aroma. You can add a sweetener like honey or sugar at this point, along with a pinch of cardamom for an extra layer of flavor. Serve warm immediately.

Health Benefits of Properly Prepared Kesar Milk

By using the gentle infusion method, you preserve the potency of saffron and unlock its full spectrum of health benefits. These include:

Mood Enhancement: Saffron has been shown to have mood-lifting properties and may help alleviate symptoms of depression and anxiety.
Better Sleep Quality: The compound safranal has a natural sedative effect that can help you relax and fall asleep faster. A cup of warm saffron milk before bed is a popular remedy for insomnia.
Rich in Antioxidants: Saffron contains powerful antioxidants like crocin, crocetin, and kaempferol that help protect the body from oxidative stress and free radical damage.
Improved Digestion: Kesar milk can help soothe the stomach, reduce bloating and acidity, and support a healthy gut.
Support for Women's Health: It can be particularly beneficial for women, helping to ease menstrual cramps and regulate periods.

Comparison Table: Boiling vs. Infusion

This table summarizes the key differences in outcomes when preparing saffron milk using the boiling method versus the superior infusion method.


Feature	Boiling Method	Infusion Method
Aroma	Muted, significantly reduced due to loss of volatile oils.	Full, complex, and pronounced as delicate compounds are preserved.
Flavor	Flat, subdued, sometimes with a harsh or metallic undertone.	Rich, delicate, and earthy with subtle floral notes.
Color	Dull, develops unevenly, and may not reach maximum vibrancy.	Deep, vibrant golden-yellow, fully extracted for visual appeal.
Nutrient Integrity	Potentially compromised, as heat-sensitive antioxidants are vulnerable.	Maximally preserved, ensuring you receive the full health benefits.
Ease of Preparation	Appears simpler, but yields an inferior product.	Requires a short period of patience but delivers a vastly superior result.

Conclusion: Always Infuse, Never Boil

In conclusion, while adding kesar directly to boiling milk is a common practice, it is fundamentally flawed for anyone seeking to enjoy the full sensory and therapeutic potential of saffron. The high temperature destroys the very compounds responsible for its exquisite aroma and delicate flavor. The best approach is to always opt for the gentle infusion method, where the saffron threads are soaked in warm milk to slowly and completely release their precious essence. By doing so, you will not only create a more flavorful and aromatic beverage but also ensure that you are receiving the maximum health benefits this luxurious spice has to offer, as understood for centuries in traditional practices like Ayurveda. A little patience goes a long way when preparing this nourishing and delicious drink. For more on traditional herbal remedies, check out resources on Ayurveda such as those found on 1mg.

Frequently Asked Questions

For one glass of milk, 4-6 strands of kesar is generally sufficient. The exact amount can be adjusted based on personal preference, but using too much can result in an overpowering, medicinal flavor.

It is best to soak saffron threads in a tablespoon or two of warm milk for at least 10-15 minutes. This allows the threads to bloom and fully release their color and aroma before being combined with the rest of the milk.

Yes, but it is not recommended for immediate use. Warm milk is more effective and faster at drawing out saffron's compounds. Soaking in cold milk will take significantly longer to achieve the desired color and flavor extraction.

Kesar milk is rich in antioxidants and offers various benefits, including promoting better sleep, aiding digestion, boosting mood, and supporting heart health.

Yes, drinking a moderate amount of kesar milk daily (using 4-6 strands) is considered safe for most people and can provide continuous health benefits. Excessive consumption, however, should be avoided.

While saffron has antioxidant properties that support healthy skin, the widespread belief that it can alter a person's skin complexion is a myth with no scientific backing. Skin tone is primarily determined by genetics.

The best time to drink kesar milk depends on your goal. Many people prefer to drink it at night to help with relaxation and promote better sleep, while others drink it in the morning for an energizing boost.