Persian Saffron Pudding
User Reviews
5
Persian Saffron Pudding
Description
The pudding blends coconut milk and water with brown rice flour as a gluten-free thickener, sweetened with sugar and flavored with a whole-spice infusion of cinnamon, star anise, cardamom, saffron, and turmeric. The spices bloom in hot water separately before stirring into the pudding to impart their essence. Cooking over gentle heat until thick ensures a creamy, smooth texture once strained to remove the whole spices.
Once chilled, the pudding is served in individual dishes and garnished with pistachios, raisins, and optionally saffron threads. This topping adds crunch and sweetness alongside the floral, citrus-infused orange blossom syrup, which is cooked down from sugar, water, and orange blossom water.
Persian Saffron Pudding showcases warm spices and fragrant floral notes with a creamy coconut base. It's a distinctive dessert that pairs aromatic complexity with a smooth, comforting consistency.
Essential utensils include a mesh strainer to remove spices after cooking and small saucepans for the pudding and syrup. Accurate saffron quality is important for optimal flavor.
Ingredients
Pudding Ingredients
- 3 cups coconut milk unsweetened
- 1 1/4 cups water divided
- 1/2 cup sugar
- 3/4 cup brown rice flour
- 1 whole cinnamon stick
- 1 whole star anise
- 12 whole green cardamom pods
- 1/2 teaspoon saffron use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!
- 1/2 teaspoon Turmeric
- 3/4 teaspoon salt
Orange Blossom Syrup Ingredients
- 1/2 cup sugar
- 3 tablespoons water
- 2 tablespoons orange blossom water
- pistachio shelled; garnish
- black raisin or golden raisin; garnish
- saffron threads optional garnish
Instructions
- To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices.
- In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.
- Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.
- Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.
- To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow to cool. The syrup will thicken upon standing.
- To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you're feeling extra fancy you can also garnish with a few saffron threads.
Notes
- Use high-quality saffron (Iranian or Spanish) for the best flavor, avoiding lower quality options that lack aroma.
- A mesh strainer is necessary to remove the whole spices after cooking for a smooth pudding texture.
- Prepare the orange blossom syrup separately and let it cool; it thickens as it stands before drizzling over the pudding.
- Serve in small dessert dishes, garnishing with shelled pistachios and raisins for texture and sweetness contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 25g | 125% |
| Sodium | 314mg | 13% |
| Potassium | 395mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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