Saffron Milk Pudding Recipe
A vegetarian Indian recipe with milk, sugar - granulated, tablespoons custard powder. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir
milk(2 cups)tablespoons gelatin(2)tablespoons hot water(4)rose water(1 teaspoon)saffron strands(1 teaspoon) - 2
Wait for few minutes until gelatin dissolved completely
tablespoons gelatin(2) - 3
Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form
milk(2 cups)tablespoons custard powder(2) - 4
Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and almonds powder
milk(2 cups)sugar - granulated(1/2 cup)tablespoons custard powder(2)teaspoons badam (almond) - powdered (grind 1/4 almonds in a mixer grinder at medium speed)(2)saffron strands(1 teaspoon) - 5
Stir and keep boiling until sugar dissolves completely
sugar - granulated(1/2 cup) - 6
Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously
tablespoons custard powder(2)tablespoons gelatin(2)tablespoons hot water(4)rose water(1 teaspoon)kewra essence - a drop - 7
Again heat this mixture for 2 minutes at medium flame
teaspoons badam (almond) - powdered (grind 1/4 almonds in a mixer grinder at medium speed)(2) - 8
Do not boil, just heat it
- 9
Remove the mixture from heat and let this mixture cool down
- 10
Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter
- 11
Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate
- 12
Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri
milk(2 cups)saffron strands(1 teaspoon)
Rate this recipe
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Saffron Milk Pudding Recipe
A vegetarian Indian recipe with milk, sugar - granulated, tablespoons custard powder. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir
milk(2 cups)tablespoons gelatin(2)tablespoons hot water(4)rose water(1 teaspoon)saffron strands(1 teaspoon) - 2
Wait for few minutes until gelatin dissolved completely
tablespoons gelatin(2) - 3
Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form
milk(2 cups)tablespoons custard powder(2) - 4
Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and almonds powder
milk(2 cups)sugar - granulated(1/2 cup)tablespoons custard powder(2)teaspoons badam (almond) - powdered (grind 1/4 almonds in a mixer grinder at medium speed)(2)saffron strands(1 teaspoon) - 5
Stir and keep boiling until sugar dissolves completely
sugar - granulated(1/2 cup) - 6
Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously
tablespoons custard powder(2)tablespoons gelatin(2)tablespoons hot water(4)rose water(1 teaspoon)kewra essence - a drop - 7
Again heat this mixture for 2 minutes at medium flame
teaspoons badam (almond) - powdered (grind 1/4 almonds in a mixer grinder at medium speed)(2) - 8
Do not boil, just heat it
- 9
Remove the mixture from heat and let this mixture cool down
- 10
Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter
- 11
Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate
- 12
Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri
milk(2 cups)saffron strands(1 teaspoon)
Rate this recipe
