Who loves Milk Pudding?! Me me meee! I especially am in love with this Saffron Rose Milk Pudding that is just bursting with flavor. Think of it like traditional muhallabiyeh, but better. I was inspired by Iranian flavors when I made this milk pudding.
Milk pudding reminds me so much of my Tayta. She made it frequently enough that when I think milk pudding, my first thought is cold bowls of milk pudding topped with pistachios fresh out of her fridge.
These days, I miss my weekly visits with her where we’d talk about nothing, sip Turkish coffee, snack on sweets and watch a couple episodes of her latest soap opera before she asks me to stay for dinner. Now that we’re thousands of miles apart, I have to settle for FaceTime calls. It just isn’t the same.
Milk Pudding will forever remind me of my Tayta — no matter the distance or the passing of time.
Now, the moment you’ve all been waiting for …. The recipe (Makes 4 large servings, or 6 small servings)
Saffron Rose Milk Pudding
Ingredients
- 4 cups Cold Milk
- 1 cup Sugar
- 4 tablespoons Corn Starch
- ¼ cup Rose Water
- ¼ teaspoon saffron threads, crushed
- Raw Pistachios and rose petals, crushed, for garnish
Directions
- Prepare the saffron threads by warming the rose water, and stirring in the saffron threads. Allow the threads to soak until you’re ready to add them into the pudding
- In a medium pot add the milk, stir in the sugar and the corn starch making sure to dissolve the corn starch
- Over medium-high heat, begin stirring the milk mixture with a wooden spoon
- You must stir the milk constantly until it boils, if you don’t, the bottom of the pan will burn
- Continue stirring until the milk is boiling, You’ll notice the consistency thickening
- Stir in the rose water and saffron threads, you will notice the milk turning yellow
- Allow the milk to boil for 10-15 minutes on medium-low heat, while continuing to stir in the same direction
- Remove from heat and use a ladle too spoon the saffron rose milk pudding into small glass containers
- Allow the saffron rose milk pudding to cool, then cover with saran wrap and refrigerate for at least 3 hours
- Remove top the saffron rose milk pudding with crushed pistachios and rose petals before serving
