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Saffron Rose Milk Pudding

A delightful treat that combines creamy textures with the enchanting aromas of saffron and rose, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Indian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups milk Use whole milk for creamier texture.
  • 2 tablespoons sugar Adjust sweetness to taste.
  • 1/4 teaspoon saffron strands Soak in hot milk to release flavor.
  • 2 tablespoons rose water Essential for flavor.
  • 1/4 cup cornstarch Use for thickening the pudding.
  • 1/4 cup water To mix with cornstarch.
  • Chopped nuts (like almonds or pistachios) for garnish Use for texture and presentation.

Method
 

Preparation
  1. In a small bowl, combine the saffron strands with a tablespoon of hot milk and let it sit for about 10 minutes.
  2. In a saucepan, combine 2 cups of milk, sugar, and the saffron-infused milk. Stir over medium heat until the sugar dissolves.
  3. In a separate bowl, mix the cornstarch with 1/4 cup of water until smooth.
  4. Slowly add the cornstarch mixture to the saucepan while whisking continuously to avoid lumps. Cook this mixture until it thickens, approximately 5-7 minutes.
  5. Once thickened, remove the saucepan from the heat and stir in the rose water.
  6. Pour the mixture into serving bowls or a large serving dish. Allow it to cool at room temperature before refrigerating for at least 2 hours.
  7. Before serving, sprinkle chopped nuts on top for added texture, and enjoy!

Notes

Can be prepared ahead of time; store in an airtight container in the fridge for 3-4 days. For freezing, place in individual portions and thaw in the refrigerator before serving.