Pakistani Milk Pudding

Ingredients

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

Method

1. In a medium-sized heavy-bottomed 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. Heat the milk until it begins to steam and small bubbles form around the edges, indicating it is hot but not boiling.
2. In a small bowl, mix 40 g of starch with a few tablespoons of the hot milk to create a smooth slurry. This step ensures that the starch will dissolve evenly into the milk without forming lumps. Gradually add this slurry back into the saucepan, stirring constantly to incorporate it fully.
3. Add 100 g of sugar to the saucepan and continue to stir the mixture over medium heat. The sugar should dissolve completely, and the mixture will start to thicken. Keep stirring until the pudding reaches a consistency where it coats the back of the spoon and leaves a clear trail when you run your finger through it.
4. Once thickened, remove the saucepan from the heat and stir in 1 tsp of vanilla. The vanilla should be added off the heat to preserve its delicate flavor. Stir until the vanilla is evenly distributed throughout the pudding.
5. Pour the pudding into individual serving bowls or a large serving dish. Allow it to cool slightly at room temperature, then transfer it to the refrigerator. Chill the pudding until it sets completely, which is indicated by a firm texture that holds its shape when scooped.
6. Before serving, you can optionally garnish the pudding with a sprinkle of nuts or a drizzle of syrup for added flavor and texture. Serve the pudding chilled, allowing the creamy texture and subtle sweetness to be the highlight of the dish.