{Ramadan Special} – Pistachio Saffron Pudding by Thas of ‘Cooking with Thas’
{Day 5}
2013 – Chicken Samosa
2014 – Unnakaya
Desserts play a important role on Iftar table. As this year Ramdan has come in the end of summer season…a chilled dessert is most welcome by many of us….isn’t it..??? This dessert by Thas of ‘Cooking with Thas‘ will surely win you a compliment at your Iftar table. Do try this out…
Ramadan Mubarak everyone!
For me, Lubna’s invitation to participate in “Joy From Fasting To Feasting” is truly a reminder that Ramadan is around the corner. I am so glad to be a part of this event again this year.
This time I am going to share the recipe for making one of my favorite desserts.
Who wouldn’t want to indulge in a dessert after breaking the fast??? Not just kids, even the adults can’t resist the temptation and a bowl of dessert will certainly put a smile on their face.
Every Ramadan, I makes this pudding at least a few times. I tend to make this when I have guests over too. I would say that this melt-into-the-mouth pudding has melted so many people’s hearts and they have never left my house without noting down the recipe. So, this Ramadan entertain your family and guests with this Pistachio-Saffron pudding.
Pistachio- Saffron Pudding
Serves: 4 People
INGREDIENTS:
- Milk, whole or skim- 1 1/2 cups
- Sweetened condensed milk- 5 tbsp (or based on your sweet level)
- Pistachios, unsalted and shelled- 1/4 cup
- Saffron- 2 pinches, soaked in 1 tbsp water
- Agar-agar strands, 1 inch strands- 1/4 cup (or use 2½ tsp powdered Gelatin)
PREPARATION:
- In a food processor, coarsely grind the pistachios. Keep aside.
- Soak saffron in 1 tbsp water and let stand for 5 minutes.
- In a small saucepan, add 1/4 cup agar-agar strands along with 1/2 cup water. Cook over medium heat and let the agar-agar dissolve in water, stirring occasionally.
- If using Gelatin- Sprinkle 2½ tsp gelatin over 3 tbsp cold water and let stand for 5 minutes till gelatin softens.
- Place another large saucepan over medium heat, add milk and condensed milk, combine well and heat it for 5 minutes.
- Taste and add more condensed milk if you want it to be more sweet.
- Add the soaked saffron to the milk, combine well.
- Add the coarsely ground pistachios to the milk, combine well.
- Lower the heat and let the milk simmer for a couple of minutes.
- Now, add the dissolved agar-agar to the milk and condensed milk (or softened gelatin), you could strain the agar-agar to remove any undissolved strands.
- Combine well and remove the pan from the heat.
- Let cool down for some time.
- Pour into individual ramekins or dessert bowls.
- Refrigerate for 1 to 2 hours or until the pudding has set well.
- While serving, you could garnish with more pistachios.
- Indulge in this delicious pistachio-saffron pudding.
Thank you Thas for joining in the ‘Global Ramadan Event – Joy From Fasting To Feasting – VIII’ with such a yummy recipe.
You can find Thas @ Blog|Facebook.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting – VIII.
Rafeeda AR says
Sounds really so delicious… must try…
Amrita Roy says
Like this tinge of pista colour…will try this
Govind Menon says
Nice – I made this sweetened with pureed dates and coconut milk to avoid the sugar and dairy – and it was still terrific.