Saffron Milk Pudding | How to make Saffron Milk Pudding

2.5 from 2 reviews
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By Moumita Malla
Created on 7th Jul 2017
  • Saffron Milk Pudding, How to make Saffron Milk Pudding
Saffron Milk Puddingby Moumita Malla
  • Saffron Milk Pudding | How to make Saffron Milk Pudding (9 likes)

  • 2 reviews
    Rate It!
  • By Moumita Malla
    Created on 7th Jul 2017

About Saffron Milk Pudding

It is a miilk based dessert made with the mixture of milk and saffron. I made this egg less version of Saffron Milk pudding custard by using gelatin.

Saffron Milk Pudding is delicious and authentic dish. Saffron Milk Pudding by Moumita Malla is a great option when you want something interesting to eat at home. Restaurant style Saffron Milk Pudding is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Saffron Milk Pudding is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Saffron Milk Pudding. Saffron Milk Pudding is an amazing dish which is perfectly appropriate for any occasion. Saffron Milk Pudding is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Saffron Milk Pudding at your home.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Saffron Milk Pudding

Ingredients to make Saffron Milk Pudding

  • 2 cups Milk
  • 1/4 cup sugar
  • 2.5 teaspoons gelatin
  • 3 teaspoons custard powder
  • 2 teaspoon Almond paste (soak the the almonds over night, peel the skin and grind to form a fine mixture)
  • 1 teaspoon rose water
  • 2 drops Kewra essence
  • 1 teaspoon Saffron
  • 1/2 teaspoon ground cinnamon

How to make Saffron Milk Pudding

  1. Pour the milk into a medium pot and sprinkle the gelatin over it. 
  2. Let the gelatin soften a little.
  3. Add  sugar, custard powder, almond powder and ground cinnamon and saffron into the milk.
  4. Stir to mix and add rose and kewra essence.
  5. Heat this milk on a low flame, stir with a wooden spoon until the mixture thickens.
  6. Pour the pudding through a strainer  into each mold, chill in the refrigerator until firm. It will take 3-4 hours. If you wish you can use one single big mold instead of each small mold.
  7. After 3-4 hours, take out the custard from fridge. Loosen the sides with a knife carefully, invert upside down on a plate and serve.
My Tip: If you do not want to use gelatin then you can use agar agar or china grass (it is a vegetarian form of gelatin)

Reviews for Saffron Milk Pudding (2)

Bikramjeet Singh3 months ago
Not good
Reply
Moumita Malla
2 months ago
did you try it

Amrisha Vohra3 months ago
Exotic!
Reply
Moumita Malla
2 months ago
Thanks dear

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