Saffron Threads – Kesar
4.8 from 3000+ customers across Australia — read our Google reviews
The same kesar we steep into our kesar peda and kesar motichoor — whole, deep-crimson threads in a corked glass jar, boxed so it can go straight onto a gift.
A good pinch soaked for ten minutes in two spoons of warm milk turns the milk the colour of a marigold and smells of honey and hay. That one pinch is enough to carry a whole pot of kheer, a biryani for eight, or a Sunday batch of shrikhand. Saffron this strong is measured by the thread, not the spoon, which is why a single gram lasts a household for months.
Whole threads, never powder. Look for a trumpet-shaped tip and deep red along the full length, with only a little yellow at the base. Powder can be stretched with turmeric or dye; a thread cannot hide anything. Ingredients: 100% pure saffron.
Two sizes, one jar. Choose 1g for the occasional pot of kheer or a festival thali, or 2g if kesar doodh is a weeknight habit in your house. Both sizes come in the same corked jar and gift box — the 2g is simply filled fuller.
Gift-ready as it comes. The jar sits in a red tray inside a white window box, stamped in gold. Pair it with a mithai gift box and the two travel together in one parcel. Bring India home: the first thing your guests will notice is the colour of the kheer.
- Express delivery Australia-wide — from $20, exact cost at checkout
- Choose your delivery date at checkout
- Order by 1PM for next business-day dispatch
- Delivery is charged once per order — add it to a gift box and pay no extra freight
- Free pickup from Arndell Park, Kellyville, Woodridge or Campbellfield
Saffron gives up its colour slowly, so never drop the threads straight into the pot.
1. Take a generous pinch — around 15 to 20 threads for a litre of milk — and crush them lightly between your fingers.
2. Soak in two tablespoons of warm (not boiling) milk or water for 10 to 15 minutes, until the liquid is a deep marigold gold.
3. Stir the soak and the threads into your dish near the end of cooking. The colour keeps deepening for a few minutes after.
For kesar doodh, add the soak to a glass of hot milk with a little sugar and a crushed cardamom pod.
- Kheer and phirni — a pinch per litre of milk, added in the last ten minutes.
- Biryani — soak in milk and drizzle over the top layer of rice before the dum.
- Shrikhand — fold the soak through hung curd with sugar and cardamom.
- Kesar doodh — hot milk, a few threads, a spoon of sugar, before bed.
- Kulfi and rabri — bloom in the reduced milk for colour and scent.
- Badam milk, halwa, zarda, kesari bhath — anywhere you want that colour and that smell.
Used by the thread, one gram comfortably covers a dozen family-sized pots.
- Keep the cork in and the jar in its box, in a cool cupboard away from light and the stove. Light and heat fade the colour first, then the aroma.
- Not the fridge — moisture dulls the threads.
- Use dry fingers or a dry spoon each time.
- The best-before date is printed on the box.
PACKAGING: A corked glass jar seated in a red tray, inside a white window box with gold foil. Ready to hand over as it is, or add a free gift note in the cart.
DELIVERY: Express courier Australia-wide from $20 — the exact cost is shown at checkout before payment, and you choose your delivery date. Delivery is charged once per order, so saffron added to a sweet box costs nothing extra to send.
PICKUP: Free from any of our four stores in Arndell Park, Kellyville, Woodridge or Campbellfield.
Courier partners do not operate on weekends.
Pick up where you left off
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