Hot breakfast porridge transcends cultures and continents. I grew up eating semolina porridge similar to the cream of wheat common in the United States. In India, it’s scented with cardamom and cinnamon, enriched with dollops of ghee and known as halwa.
15 Min
Saffron Cream of Wheat
Cream of wheat, made from ground wheat kernels, has been a pantry staple for more than a century. Adding saffron along with warm spices elevates it to something quietly luxurious, with a delicate aroma and a golden hue.
When buying saffron, look for threads with a vivid crimson color — a sign of quality and strong flavor. Middle Eastern and Indian grocers often have the freshest supply and best turnover.
Hot breakfast porridge transcends cultures and continents. I grew up eating semolina porridge similar to the cream of wheat common in the United States. In India, it’s scented with cardamom and cinnamon, enriched with dollops of ghee and known as halwa.
Cream of wheat, made from ground wheat kernels, has been a pantry staple for more than a century. Adding saffron along with warm spices elevates it to something quietly luxurious, with a delicate aroma and a golden hue.
When buying saffron, look for threads with a vivid crimson color — a sign of quality and strong flavor. Middle Eastern and Indian grocers often have the freshest supply and best turnover.
Cook Time
35 Minutes
Serves
4
Directions
Step 1
In a medium saucier or saucepan over medium-high heat, combine saffron, milk, cardamom, cinnamon, salt and sugar. Bring to a gentle boil, then reduce heat.
Step 2
Slowly stream in the cream of wheat, whisking constantly to prevent lumps.
Step 3
Reduce heat to low, cover and simmer for 2 to 3 minutes, stirring frequently. Remove from heat and let rest, covered, for 15 to 20 minutes, until thickened and creamy.
Step 4
Cream of wheat thickens quickly as it cools. If not serving immediately, whisk in additional milk or water to loosen. Stir in ghee just before serving and garnish with chopped pistachios.
Notes & Variations
- Substitute semolina, cornmeal or polenta for cream of wheat.
- Buying saffron in larger quantities (such as a one-ounce tin) is more cost-effective. Store in a cool, dark place for up to a year.
- Top with granola, seeds, nuts or fresh fruit for added texture and flavor.
Ingredients
Step 1
In a medium saucier or saucepan over medium-high heat, combine saffron, milk, cardamom, cinnamon, salt and sugar. Bring to a gentle boil, then reduce heat.
Step 2
Slowly stream in the cream of wheat, whisking constantly to prevent lumps.
Step 3
Reduce heat to low, cover and simmer for 2 to 3 minutes, stirring frequently. Remove from heat and let rest, covered, for 15 to 20 minutes, until thickened and creamy.
Step 4
Cream of wheat thickens quickly as it cools. If not serving immediately, whisk in additional milk or water to loosen. Stir in ghee just before serving and garnish with chopped pistachios.
Notes & Variations
- Substitute semolina, cornmeal or polenta for cream of wheat.
- Buying saffron in larger quantities (such as a one-ounce tin) is more cost-effective. Store in a cool, dark place for up to a year.
- Top with granola, seeds, nuts or fresh fruit for added texture and flavor.
Tags:
15 Min
Stock Your Pantry
Tags:
15 Min
Stock Your Pantry
Saffron Box
$40
Saffron Box (with Saffron)
$50
Ghee
$10
Aromatic Masala Dabba
$250
Nut & Seed Masala Dabba
$250
Taking saffron from savory to sweet.
If you can't get enough of saffron in your life, try these recipes to satisfy your sweet tooth!
