A soothing, traditional recipe for expecting mothers.
Saffron milk (Kesar Doodh) is a revered Ayurvedic drink for expecting mothers. It aids in digestion, reduces mood swings, and helps with sleep. However, moderation is key during pregnancy. This recipe uses the exact safe dosage of pure Kashmiri Mongra Saffron.
Pour the milk into a small saucepan and heat it gently over medium-low heat until it is warm, but not boiling.
Take exactly 2 to 3 strands of saffron (do not exceed this amount during pregnancy). Crush them gently between your fingers to release their aroma.
Add the crushed saffron strands and the optional cardamom powder to the warm milk. Stir well.
Turn off the heat, cover the saucepan, and let the milk steep for 5 to 10 minutes. The milk will turn a pale, beautiful yellow.
Sweeten with honey or sugar if desired, and drink the milk while it is still warm, preferably an hour before bedtime.
Ayurvedic practitioners generally recommend starting saffron milk only after the first trimester (from the 4th month onwards), as the first trimester is highly sensitive.
Yes. During pregnancy, limit your intake to 2-3 strands per day. High doses of saffron can stimulate uterine contractions.