Kesar Syrup
India • halal_safe
How to Make Kesar Syrup (Traditional & Healthy Version)
Kesar Syrup, also known as saffron syrup, is a cherished sweet treat in Malaysian Indian cuisine, combining the delicate floral notes of saffron (kesar) with the aromatic influences of local ingredients like pandan leaves. Traditionally enjoyed as a snack or used to flavor desserts and drinks, this syrup reflects Malaysia's vibrant multicultural food heritage, especially during festive gatherings or religious celebrations. The unique blend of spices and natural flavors offers a taste of luxury and warmth, making it a popular choice among both the Indian and wider Malaysian communities. This healthy adaptation of Kesar Syrup uses reduced sugar and incorporates local pandan for an authentic Malaysian twist, making it suitable for calorie-conscious eaters. Its golden hue and enchanting aroma evoke celebration and togetherness, while the syrup’s versatility allows it to be drizzled over fruits, mixed into drinks, or used as a base for other desserts. Embracing Malaysia’s regional diversity, this recipe uses easily available ingredients, ensuring everyone can enjoy its rich flavors while maintaining a balanced diet.
Ingredients(for 1 small glass (about 120ml))
- 1 cup Air (water) (filtered)
- 1/3 cup Gula perang (brown sugar) (or coconut sugar for local flavor)
- 1/2 teaspoon Kesar (saffron strands) (quality saffron)
- 1 leaf Daun pandan (pandan leaf) (tied into a knot)
- 1 teaspoon Jus limau nipis (lime juice) (freshly squeezed) - optional
- 1/2 teaspoon Air mawar (rose water) (for aroma) - optional
- 1/4 teaspoon Serbuk kayu manis (cinnamon powder) (optional, for warmth) - optional
- a pinch Garam (salt) (balances sweetness)
Instructions
- 1
Combine water and brown sugar in a small saucepan. Heat gently until sugar is fully dissolved.
5 minutes
Use gula Melaka or coconut sugar for a local Malaysian flavor.
- 2
Add pandan leaf and saffron strands to the pan. Simmer over low heat to infuse flavors.
7 minutes
Do not boil vigorously; gentle heat preserves saffron aroma.
- 3
Stir in lime juice, rose water, and cinnamon powder if using. Continue simmering until syrup thickens slightly.
5 minutes
Adjust the lime juice for your preferred tartness.
- 4
Remove the pandan leaf. Add a pinch of salt to balance the sweetness.
1 minute
Salt enhances the overall flavor profile.
Why This Dish is Healthy
By using less sugar and incorporating natural Malaysian ingredients like pandan and lime, this Kesar Syrup is a healthier choice. It is free of artificial colors and preservatives, and the antioxidants from saffron help reduce oxidative stress. The use of coconut sugar or brown sugar makes it more suitable for those watching their sugar intake. Its low calorie content per serving makes it ideal for a light snack or as a natural sweetener for desserts.
Kesar Syrup is naturally vegetarian and can be made vegan by omitting rose water with animal-derived essence. Saffron is rich in antioxidants like crocin and safranal, which support cellular health. Using gula perang or coconut sugar lowers the glycemic index compared to white sugar, making this syrup friendlier for blood sugar control. Pandan adds chlorophyll and trace minerals, while lime juice provides vitamin C. This recipe is low in fat, cholesterol-free, and contains essential minerals from saffron and cinnamon.
Pro Tips
- 💡Tip 1: Use high-quality saffron for vibrant color and authentic aroma.
- 💡Tip 2: Infuse with pandan for a distinct Malaysian fragrance.
- 💡Tip 3: Adjust sweetness to taste and use lime juice for a refreshing twist.
Storage & Serving
Store Kesar Syrup in an airtight glass bottle in the refrigerator for up to two weeks. Shake well before each use, and keep away from direct sunlight to preserve aroma and color.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
