Persian Milk Pudding 2

Ingredients

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

Method

1. In a medium-sized saucepan, combine 1 liter of milk and 100 grams of sugar. Stir gently with a wooden spoon to dissolve the sugar completely. Place the saucepan over medium heat, allowing the mixture to warm gradually. You want the milk to be warm but not boiling, so watch for small bubbles forming around the edges.
2. In a small bowl, mix 40 grams of starch with a few tablespoons of the warm milk mixture to create a smooth paste. This step ensures that the starch will incorporate smoothly into the pudding without forming lumps. Once the paste is smooth, slowly whisk it back into the saucepan with the milk and sugar.
3. Continue to cook the mixture over medium heat, stirring constantly. As the mixture heats, it will begin to thicken. You’ll know it’s ready when it coats the back of your spoon and has a silky, smooth texture. This should take a few minutes, so keep stirring to prevent any sticking or burning.
4. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla. This will add a fragrant aroma and enhance the flavor of the pudding. Make sure the vanilla is fully incorporated into the mixture.
5. Pour the pudding into individual serving dishes or a large bowl. Allow it to cool slightly before transferring to the refrigerator. Chill the pudding for at least a few hours until it is fully set and firm to the touch.
6. Before serving, you can sprinkle a little sugar on top for added sweetness and texture. Serve the Persian Milk Pudding chilled, allowing its creamy texture and subtle vanilla flavor to shine. This dish is best enjoyed with family and friends around the table.