To add a mild floral flavor and golden tint to kheer, rabri, or rasmalai, soak saffron strands in warm milk.
To give a warm, zesty scent and depth of flavor to laddoos, halwa, or peda, grind cardamom seeds into a fine powder.
To improve the color and flavor of sugar syrup used to make desserts like gulab jamun or jalebi, add a small teaspoon of saffron.
To make a fragrant basis for sweets like gujiya or coconut barfi, immediately include cardamom powder in the dough.
Add saffron strands to desserts like malpua or shrikhand to give them a festive, refined appearance and a burst of exotic taste.