Have a Sweet Tooth? Try Saffron Pudding
Have a Sweet Tooth? Try Saffron Pudding
Pudding is a familiar dessert for those with a sweet tooth. Pudding has found different meanings in different cultures, with the English pudding very much unlike what Americans and Canadians call pudding. The type of mouth-watering saffron pudding introduced here can be served after meals or as an afternoon snack.
The saffron in this recipe gives the dessert an exquisite taste. If you are having a formal party, you can garnish the pudding with slivered almonds or pistachios.
In this post, we will break down how to prepare saffron pudding made of rice flour, milk, and sugar. The recipe is very easy to follow. The only challenge can be the constant stirring. Ask your children to stir the pudding as a chore before dinner and the rest is simple!
Prep Time: 20 Mins
Ingredients:
Rice flour: 2 tbsps
Milk: 2 cups
Sugar: 4 tbsps
Rosewater: to taste
Saffron: To taste
Vanilla: less than a teaspoon
Directions:
Brew the saffron using ice or heat (Read more about the technics in our previous posts).
Mix rice flour and sugar in a saucepan over medium heat.
Slowly, add the milk to the saucepan, stir constantly until there is no lump.
Stir until the mix is creamy. If you prefer a runnier mix, add a little more water or milk until the consistency is to your liking.
When the mix feels creamy, add cardamom, rosewater and the brewed saffron. Sprinkle in a pinch of vanilla powder and stir. Let it cook for 15-20 minutes, stirring frequently.
Remove the saucepan from the flame and sprinkle in a pinch of vanilla and stir. Divide the pudding between bowls before it gets cold.
Saffron pudding can be served hot or cold depending on your preferences.
If you are feeling extra fancy you can garnish the pudding with slivered pistachios or almonds, cinnamon, or walnut powder.
Expert Tips:
The vanilla is added at the end so direct heat does not reduce its aroma and flavor.
It is vital to stir the mixture frequently so that the rice flour does not get lumpy.
You can use honey instead of sugar if you are on a diet.
Adding vanilla and rosewater are optional.
Saffron pudding is a good supplementary option for infants over six-month-old. If you are to feed your baby pudding, remember:
***Bring the milk to boil in a different pan to make sure it is not expired.
***It is better not to use vanilla or rosewater in the pudding for infants.
***The amount of saffron used depends on the age and weight of the child, but small amounts of it are fine.
***It is alright to add a teaspoon of sugar to the pudding.
***You can use mother’s milk or milk powder for the infant’s pudding.
