Sorry, you need to enable JavaScript to visit this website.
Skip to main content
Persian Saffron Pudding

Persian Saffron Pudding Recipe


  • ½ tinNestlé MILKMAID
  • 3 CupsMilk
  • 1 “stickCinnamon
  • 1 noStar Anise
  • 12 podsCardamom
  • ½ tspSaffron
  • ½ tspTurmeric Powder
  • 3 cupsWarm Water
  • 1 ¼ cupWater
  • ¼ tspSalt
  • ¾ cupBrown Rice flour


  • 6 tspOrange Crush
  • 3 tsp, choppedPistachio
  • A fewBlack raisins

How to make Persian Saffron Pudding

  • Soak cinnamon, cardamom, saffron and turmeric in ¼ cup water. 
  • In a saucepan combine milk, 1 cup water and salt. Bring it to a boil.
  • Reduce the flame and slowly whisk in rice flour until smooth. Cook till the mixture gets thick on a low flame. 
  • Now add Nestlé MILKMAID and mix well. Cook till the mixture reaches a smooth consistency.
  • Add the soaked spices and stir until thoroughly combined. Cook on low flame for 10-12 min stirring frequently.
  • Remove from the flame and sieve through a strainer to remove any lumps and whole spices.
  • Divide the pudding in 6 serving dishes and cool in a refrigerator.
  • While serving, top each pudding with a tsp of orange crush, chopped pistachios and black raisins. Serve cool.
Buy Milkmaid