Pakistani Milk Pudding 2

Ingredients

• 1 Lmilk
• 100 gsugar
• 40 gstarch
• 1 tspvanilla

Method

1. In a medium-sized saucepan, pour 1 liter of milk and place it over medium heat. Stir occasionally with a wooden spoon to prevent the milk from sticking to the bottom of the pan. Heat until the milk begins to steam and small bubbles form around the edges, indicating it is hot but not boiling.
2. In a small bowl, combine 40 g of starch with a few tablespoons of the warmed milk. Stir until the starch is completely dissolved, forming a smooth slurry. This step ensures that the starch will incorporate smoothly into the hot milk without forming lumps.
3. Gradually add the starch slurry to the saucepan of hot milk, stirring continuously. Continue to cook over medium heat, stirring constantly, until the mixture begins to thicken. You'll know it's ready when it coats the back of a spoon and leaves a trail when you run your finger through it.
4. Add 100 g of sugar to the thickened milk mixture, stirring until it completely dissolves. Then, add 1 tsp of vanilla, stirring to combine. The sugar should dissolve completely, and the vanilla will infuse the pudding with a fragrant aroma.
5. Once the pudding has thickened and all ingredients are well combined, remove the saucepan from the heat. Pour the mixture into individual serving dishes or a large serving bowl. Allow it to cool at room temperature for about 15 minutes, then transfer to the refrigerator to chill until set.
6. Check the pudding after it has chilled for at least 2 hours. It should have a firm, smooth texture that holds its shape when scooped with a spoon. Serve the pudding cold, optionally garnished with a sprinkle of nuts or a drizzle of syrup for added flavor and texture.