Bring sugar, water and a pinch of saffron to a boil, then immediately remove from heat. Let the saffron infuse for 4 hours and strain. Cool completely before using. (Published 2013) ...

this easy-to-make syrup is a must-have in every kitchen. Plus, with a few simple tweaks like adding vanilla, saffron, or cardamom, you can customize it to suit your taste. Read More: Best Qatayef ...

Malpua, one of the world's oldest desserts, is often finished with syrup and a touch ... for about three minutes. Toast ...

For this recipe you will need two 20cm/8in cake tins ... Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. Cream together the butter and sugar in ...