Persian Milk Pudding

Ingredients

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

Method

1. In a medium saucepan, pour 1 liter of milk and place it over low heat. Warm the milk gently until it is just above room temperature, ensuring it does not come to a boil. This step helps to dissolve the sugar and starch more effectively in the following steps.
2. Add 100 grams of sugar to the warmed milk, stirring continuously with a wooden spoon until the sugar is completely dissolved. The mixture should be smooth, with no sugar granules visible. This ensures a sweet and consistent flavor throughout the pudding.
3. In a small bowl, mix 40 grams of starch with a small amount of the warm milk to create a smooth slurry. Gradually add this slurry back into the saucepan while stirring constantly. This technique prevents lumps from forming and ensures a smooth pudding texture.
4. Increase the heat to medium and continue to stir the mixture constantly. As the mixture heats, it will begin to thicken. You will know it is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
5. Once thickened, remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. The vanilla should be added off the heat to preserve its delicate aroma and flavor. Mix well until the vanilla is fully incorporated into the pudding.
6. Pour the pudding into individual serving dishes or a large bowl. Allow it to cool slightly at room temperature before transferring it to the refrigerator. Chill until the pudding is fully set, which is indicated by a firm, yet creamy texture when gently pressed.
7. Before serving, you may garnish the pudding with a sprinkle of nuts or a dusting of sugar if desired. Serve the Persian Milk Pudding chilled, allowing the flavors to be enjoyed at their fullest. This dish is best shared with family and friends, embodying the spirit of Persian home cooking.