Saffron Milk Pudding is a milk based dessert made with milk and saffron.The taste is similar to the taste of the rabdi of rasmalai. It is very tasty and easy to make dessert for any occasion. So this Diwali, make this dessert at home and impress your guests. You can also serve it as a dessert after your meal.
Serve Saffron Milk Pudding as a dessert after your festive meal.
Saffron Milk Pudding RecipePrint This
2 cups Milk
1/2 cup Sugar, granulated
2 tablespoons Custard powder
2 tablespoons Gelatin
4 tablespoons Hot water
2 teaspoons Badam (Almond), powdered (grind 1/4 almonds in a mixer grinder at medium speed)
1 teaspoon Rose water
Kewra essence , a drop
1 teaspoon Saffron strands
- To begin making the Saffron Milk Pudding, add the gelatine sheets into a bowl, pour hot water and stir. Wait for few minutes until gelatin dissolved completely.
- Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form.
- Heat rest of the milk into a saucepan by adding 1/2 cup of granulated sugar, 1 teaspoon saffron, 2 teaspoons almonds powder. Stir and keep boiling until sugar dissolves completely.
- 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.
- Again heat this mixture for 2 minutes at medium flame. (Do not boil, just heat it)
- Remove the mixture from heat and let this mixture cool down.
- 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.
- Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate.
- Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri.