Kesar Anda Bhurji

1. 1

   Step 1

   • a.Prepare Saffron Milk & Egg Mixture
   • b.In a small bowl, combine the warm milk and saffron strands. Set aside for 10 minutes to allow the saffron to infuse its color and aroma.
   • c.In a separate large bowl, crack the 8 eggs. Add the fresh cream, salt, and black pepper powder.
   • d.Whisk the egg mixture vigorously until it is well-combined, pale, and slightly frothy. This incorporates air for a fluffier texture.
2. 2

   Step 2

   • a.Sauté Aromatics
   • b.Heat ghee in a non-stick skillet or pan over medium-low heat. Using a non-stick pan is crucial for creamy scrambled eggs.
   • c.Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Do not let the onions brown, as you want a sweet, not caramelized, base.
   • d.Add the ginger-garlic paste and finely chopped green chilli. Cook for another minute until the raw aroma disappears.
3. 3

   Step 3

   • a.Cook the Bhurji
   • b.Reduce the heat to low. Add the turmeric powder and stir for 15 seconds.
   • c.Pour the whisked egg mixture into the pan. Let it sit undisturbed for about 30-45 seconds until the edges begin to set.
   • d.Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
   • e.When the eggs are about 70% cooked (still quite moist and runny in parts), pour in the saffron-infused milk.
   • f.Continue to cook, folding the eggs gently for another 1-2 minutes until they are just set but still have a creamy, luscious consistency.
4. 4

   Step 4

   • a.Finish and Serve
   • b.Remove the pan from the heat immediately. The residual heat will finish cooking the eggs.
   • c.Sprinkle the garam masala over the bhurji and gently fold it in.
   • d.Garnish with freshly chopped coriander leaves.
   • e.Serve hot with buttered pav, soft rotis, or parathas.

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