Luscious saffron, cardamom & pistachio cream layered over an almond crust! These gluten-free Kesar Pista bars secretly pack 7g protein. Perfect for Diwali or any other holiday meal! (soy-free, dairy-free, vegan)
Kesar means saffron, and pista means pistachio. These saffron pistachio bars are just so delicious. I just wasn’t ready for how decadent and luxurious they were going to turn out! They’re kind of like creamy lemon bars, but with nutty pistachio and floral saffron flavors in them.
The saffron-pistachio combination is very popular in Indian desserts and also desserts from many other cuisines. These two flavors just work so amazingly well together, especially raw, fresh pistachios and floral saffron.
I’m using that today to make a fusion Indian dessert based on kesar burfi, kesar pista ladoo, or pedas, but I made them into these bars. We make this almond flour crust with some cardamom and then make the cream topping with cashews, coconut milk, saffron, and a little pistachio, and then top it with generous amounts of chopped pistachio. It all sets up and it becomes just amazing!
If you don’t have saffron, you can skip that flavor, and add extra cardamom, add a pinch of turmeric for color, and an extra splash of vanilla. That flavor profile pairs really well with the pistachios, as well.
Why You’ll Love Kesar Pista Bars
rich, creamy, decadent bars with nutty pistachios and floral saffron and cardamom flavors
quick almond flour crust
easy to make with simple ingredients
naturally gluten-free and soy-free with almond-free option
Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.
The ingredients used are very simple and are always available in most kitchens. The curd is diluted with water, mixed with crushed spices, and finally tempered to enhance the flavor - yes I have given the recipe for masala mor here itself. Yes, It can be made in just a few minutes and does not require any special equipments. Do try and enjoy this cooling drink.
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About Masala Mor
Masala Mor, also called spiced buttermilk, is a simple South Indian drink that brings together the goodness of curd and the fresh spices. Thick curd is whisked with cold water to make a smooth base, and to that, a handful of fresh aromatics are added usually crushed ginger, green chili, and curry leaves. This gives the warmth and freshness to the drink.
One of the best things about Masala Mor is that it doesn't need much prep time. Everything comes together in just a few minutes using ingredients you likely already have in your kitchen. There's no grinding to a fine paste involved-just a coarse crush is enough to bring out the flavor of the spices and herbs.
This can be easily customized. You can add a few mint leaves for a cooling effect or a pinch of roasted cumin powder if you prefer a slightly earthy twist. It pairs especially well with hot, spicy meals-cooling the system and aiding digestion. While it's most popular during summer, many homes prepare it all year round to accompany everyday lunches or to serve guests something light and refreshing after a heavy meal.
Masala Mor is something I always look forward to, especially on hot afternoons - it's cooling, comforting, and packed with flavor. The fried mor milagai takes it to the next level, adding that perfect hint of smokiness and heat. Buttermilk is a must during summer as its such a great body coolant and when spices are added to the plain buttermilk and served chilled, then what more do you want?
Masala Mor Ingredients
Curd - This is the key ingredient. Use fresh, thick curd. I have added fresh homemade curd which gives more taste and flavor.
Water - Use chilled water for a refreshing feel. Water helps to dilute and bring the butter milk to the right consistency.
Salt - to taste. Adjust according to the sourness of the curd.
Curry Leaves - added for flavor and aroma, one of the main ingredient that gives a fresh aroma to this drink.
Ginger - Just a small piece is added which helps in digestion and gives a warmth.
Green Chili - Provides spice to the drink. You can adjust the quantity according to the spice level you want.
Oil - used to temper the spices. I used gingelly oil, you can use any cooking oil.
Mustard Seeds - A key part of South Indian tempering. They add a mild crunch and depth of flavor to the drink.
Mor Milagai (Sun-Dried Chilies) - Adds smoky, tangy heat. These chilies are soaked in buttermilk and sun-dried, then fried and crushed into the drink.
Coriander Leaves - Finely chopped when added bring a fresh look and aroma.
Why This Recipe Works
This recipe is made with simple pantry ingredients.
It's a perfect cooling and refreshing drink for hot weather.
It is an quick and easy recipe to make.
This recipe has a unique smoky, tangy flavor.
It can be customized to your preferred spice level.
1.Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and Set aside
2.In a mixer add curry leaves, ginger and green chilies grind it coarsely. Now in a tadka pan heat oil add mustard seeds and let it splutter.
3.Fry more milagai and set aside. Now add the green chili mixture to curd. Add the tempering.
4.Crush and add more milagai. Mix well. Add chopped coriander leaves. Adjust salt and serve chilled.
Serve chilled.
Expert Tips
Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.
Serving and Storage
Serve Masala Mor chilled after letting the spices infuse for a few minutes. Stir well before pouring. It goes great with spicy meals or as a refreshing drink for guests.
Store leftovers in the fridge for up to one day. Stir and adjust salt before serving again.
FAQS
1. Can I use store-bought curd?
Yes, you can use plain store bought curd. Just make sure it's not flavored or sweetened. You can even use store bought buttermilk.
2.What can I substitute for mor milagai?
If you don't have mor milagai, add a small pinch of red chili powder or a bit more green chilli.
3.Is this drink suitable for kids?
Yes, just reduce the spice level or skip the chillies completely. It's a healthy drink even for children.
4.Can I strain the masala mor?
Yes, you can mix and keep for at least an hour for all the flavor to seep in then strain.
5. Why is my masala mor too watery or thick?
If water is added more the drink becomes watery. Adjust the ratio of water to curd to get the right consistency. Some prefer it thinner, while others like it slightly thick and creamy.
If you have any more questions about this Masala Mor Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Masala Mor Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.
Course Drinks
Cuisine Indian
Keyword curd recipes, drink recipes, Healthy tea time drink, masala recipes, Nutritional Beverage, Nutritional Drink
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2cups
Calories 156kcal
Author Sharmilee J
Ingredients
1cupthick curd chilled
1cupwater
2teaspooncoriander leaves finely chopped
1mor milagai
salt to taste
TO TEMPER:
1teaspoonoil
¼teaspoonmustard seeds
TO GRIND TOGETHER:
½green chilli
3leavescurry leaves torn into pieces
¼inch piece ginger
Instructions
Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and set aside.
In a mixer add curry leaves, ginger and green chilies grind it coarsely.
Now in a tadka pan heat oil add mustard seeds and let it splutter.
Fry more milagai and set aside.
Now add the green chilli mixture to curd.
Add the tempering.
Crush and add more milagai. Mix well.
Add chopped coriander leaves.
Adjust salt and serve chilled.
Serve Masala More chilled.
Notes
Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.
If you're looking for a curry that's luxurious, deeply aromatic, and surprisingly easy to make at home, this Thai lamb massaman curry deserves a spot on your table!
If you are looking for an authentic Thai fine dining experience at home, make this authentic Thai lamb massaman curry with tender lamb, creamy coconut milk, potatoes, and aromatic spice paste!
Slow-cooked until the lamb becomes irresistibly tender, this rich curry infused with coconut milk combines fragrant Thai spices, roasted peanuts and a delicate balance of sweet, salty, tangy, and warm flavors that make every bite unforgettable.
A rich, mildly spiced Thai curry that’s perfect for special dinners!
What is Thai lamb Massaman Curry?
Thai lamb massaman curry is one of Thailand's richest and most comforting curries, celebrated for its unique fusion of Thai and Middle Eastern flavors!
Unlike fiery red or green curries, massaman curry is mellow, creamy, and warmly spiced, thanks to ingredients like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg blended into the curry paste.
Slow-cooked with tender chunks of lamb, creamy coconut milk, potatoes, onions and a touch of tamarind and palm sugar, the curry develops incredible depth and complexity as it simmers.
The result is a beautifully balanced dish where sweet, savory, tangy, nutty, and aromatic flavors come together in perfect harmony.
Served over fragrant jasmine rice and sprinkled with a generous amount of roasted peanuts, Thai lamb massaman curry is comfort food at its finest—rich enough for a special occasion yet simple enough to recreate in your own kitchen.
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