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Homemade Persian Saffron Pudding photo

Persian Saffron Pudding

This Persian Saffron Pudding is a creamy, exotic dessert that delights with every bite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding:
  • 3 cups unsweetened coconut milk
  • 1.25 cups water
  • 1/2 cup sugar
  • 3/4 cup brown rice flour
  • 1 cinnamon stick
  • 1 star anise
  • 12 green cardamom pods
  • 1/2 teaspoon saffron high-quality Iranian or Spanish
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon salt
  • 2 tablespoons orange blossom water
  • Pistachios and raisins for garnishing

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Sieve
  • Serving Dishes

Method
 

Instructions:
  1. Step 1: Prepare Your Ingredients - Start by gathering all your ingredients. Measure out the coconut milk, water, sugar, brown rice flour, and spices. Ensuring everything is ready will make your cooking process smooth and enjoyable.
  2. Step 2: Infuse the Spices - In a medium saucepan, combine 1 cup of the coconut milk, the whole spices (cinnamon stick, star anise, and cardamom pods), and the remaining water. Bring this mixture to a gentle boil over medium heat, allowing the spices to infuse their flavors into the liquid.
  3. Step 3: Mix the Rice Flour - In a separate bowl, whisk together the brown rice flour and 1/4 cup of the coconut milk until smooth. This will help prevent lumps in your pudding.
  4. Step 4: Combine and Cook - Once the spice-infused milk is boiling, lower the heat and gradually whisk in the rice flour mixture. Stir continuously to avoid lumps. Add the remaining coconut milk, sugar, saffron, turmeric, and salt. Continue stirring until the mixture thickens, which should take about 10-15 minutes.
  5. Step 5: Strain (Optional) - If you prefer a smoother pudding, pour the mixture through a sieve into another bowl to remove the whole spices. This step is optional, but it helps achieve a silky texture.
  6. Step 6: Add Orange Blossom Water - Stir in the orange blossom water, which will enhance the pudding's aroma. Taste and adjust the sweetness if necessary by adding more sugar.
  7. Step 7: Chill and Serve - Pour the pudding into serving dishes and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to let it set. Before serving, garnish with shelled pistachios, raisins, and a few threads of saffron if desired.

Notes

  • For a different flavor, substitute coconut milk with almond or oat milk.
  • Brown rice flour can be swapped with white rice flour or cornstarch, though texture may vary.
  • Maple syrup or agave nectar can replace sugar for a natural sweetener option.
  • Rose water can be used instead of orange blossom water for a different floral note.