Ramzan Special Saffron-Infused Pudding Recipe

Description:

A vibrant golden-yellow pudding, infused with the rich aroma of saffron and rose water, is studded with glistening pistachios and almonds. The creamy texture contrasts beautifully with the crunchy nuts, creating a delightful sensory experience. The pudding has a delicate sweetness, balanced by the subtle spice of cardamom. The garnish of saffron threads adds an elegant touch, completing the visual appeal of this special Ramzan dessert.

Ingredients:

• - 1 cup basmati rice, rinsed
• - 4 cups whole milk
• - 1/2 cup sugar
• - 1/4 cup chopped pistachios
• - 1/4 teaspoon saffron threads
• - 1/4 cup rose water
• - 2 tablespoons ghee (clarified butter)
• - 1/4 cup slivered almonds
• - Pinch of cardamom powder
• - A few strands of saffron for garnish

Instructions:

1. 1. In a medium saucepan, combine the rinsed basmati rice, milk, and sugar. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
2. 2. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked through and the milk has been absorbed, stirring gently every 5 minutes to avoid burning. The rice should be soft and creamy.
3. 3. While the rice is simmering, prepare the saffron infusion: In a small bowl, steep the 1/4 teaspoon of saffron threads in 2 tablespoons of warm milk for at least 10 minutes to allow the color and flavor to infuse.
4. 4. Once the rice is cooked, gently stir in the saffron milk, rose water, and cardamom powder. Mix well to ensure even distribution of flavor and color.
5. 5. In a separate small pan, melt the ghee over low heat. Add the chopped pistachios and slivered almonds. Sauté for 2-3 minutes, or until lightly golden brown and fragrant. Be careful not to burn them.
6. 6. Gently fold the sautéed nuts into the saffron rice pudding. Stir carefully to avoid breaking the rice.
7. 7. Transfer the pudding to a serving bowl. Let it cool to room temperature before serving. This allows the flavors to meld and the pudding to set slightly.
8. 8. Garnish with a few strands of saffron and serve chilled or at room temperature.