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Middle Eastern Milk Pudding
Difficulty
Time
135 mins
Servings
- 4 cups Pauls Full Cream Milk
- 1 third cup caster sugar (adjust to taste)
- 1 cup gluten free cornflour
- 1 tsp rose water or orange blossom water (optional, for flavour)
- Pinch of salt
- Garnishing (optional):
- Ground pistachios
- Toasted almonds
- Ground cinnamon
- Shredded coconut
- Fresh fruit (like pomegranate seeds or berries)
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1. In a small bowl, mix ¼ cup of cornflour with ½ cup of the milk, stirring until smooth. This will form a paste.
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2. In a medium saucepan, heat the remaining 3½ cups of milk over medium heat. Add the sugar and a pinch of salt and stir until the sugar dissolves. Bring the milk to a gentle simmer.
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3. Once the milk begins to simmer, gradually whisk in the cornflour paste. Continue whisking to prevent lumps. Cook for 4-5 minutes, or until the mixture thickens. Be careful not to boil the mixture.
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4. Once the pudding has thickened, remove it from the heat. Stir in the rose water or orange blossom water (if using) for that signature Middle Eastern flavour. Taste and adjust the sweetness or flavouring as needed.
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5. Pour the pudding into serving bowls or ramekins. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
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6. Before serving, garnish with your choice of toppings like ground pistachios, almonds, cinnamon, or fresh fruit.
