Mahlabi: Creamy Saffron Rosewater Pudding
Discover the exquisite taste of Mahlabi, a traditional Persian pudding. This creamy dessert is delicately flavored with fragrant saffron and aromatic rosewater, creating a subtly sweet and floral experience that's perfect for any gathering or a special treat.
Let's cook.
In a small bowl, whisk together 1/2 cup of the whole milk with the cornstarch until smooth. Set aside.
In a medium saucepan, combine the remaining 2 1/2 cups of whole milk, granulated sugar, and crushed saffron threads. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm, about 5 minutes. Do not boil.
Gradually whisk the cornstarch mixture into the warm milk in the saucepan. Continue to cook over medium heat, stirring constantly with a whisk, for 8-10 minutes, until the mixture thickens to a pudding consistency.
Remove the saucepan from the heat and stir in the rosewater.
Pour the pudding into individual serving bowls or ramekins. Allow to cool at room temperature for 15 minutes.
Cover the bowls with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
Before serving, garnish each pudding with chopped pistachios.
About This Recipe
Big flavor.✦
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