MuhallabiaSaffron Milk Pudding
A soft-set milk pudding perfumed with saffron, cardamom, and rose water, then served chilled with pistachios. Corn starch gives this eggless version a smooth, silky texture.
Prep
2h 15m
Cook
15m
Serves
6
Regional versions
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pudding
- 650mlWhole Milk
Slurry
- 150mlWhole Milk (cold)
Pudding
- 80gWhite Sugar
Slurry
- 55gCorn Starch
Pudding
- 1gSaffron Threads
- 2gCardamom Powder
- 10mlRose Water
Topping
- 30gPistachio Nuts (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the corn starch into the cold whole milk until completely smooth.
- 02
Warm the whole milk with the white sugar, saffron threads, and cardamom powder over medium-low heat until steaming.
- 03
Whisk the slurry again, then pour it slowly into the hot milk while whisking constantly.
- 04
Cook, stirring continuously, until the pudding comes to a gentle bubble and thickens enough to coat the spoon.
- 05
Remove from the heat and stir in the rose water.
- 06
Divide among serving cups, press food-safe wrap directly onto the surface if you want to prevent a skin, and cool for 20 minutes.
- 07
Refrigerate for at least 2 hours, until fully chilled and set, then finish with the pistachio nuts before serving.
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