Saffron Milk Pudding Bites

5 from 1 vote

Saffron Milk Pudding Bites

This Saffron Milk Pudding Bites has a fun creamy, jelly-like texture and a warm, cosy flavor. It's an easy-peasy mithai that smells and tastes of Diwali 🪔

Prep Time15

Cook Time30

Total Time45

Course: Desserts

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Richa

Ingredients

250 ml milk 1 cup
10 strands of kesar saffron
2 ½ tablespoons sugar
2 ½ tablespoons cornflour
⅛ teaspoon cardamom powder
¼ cup desiccated coconut optional

Instructions

Cooking the pudding

In a wide pan add milk, kesar, sugar & cornflour. Whisk it all together until the cornflour & sugar is mixed well.
250 ml milk, 10 strands of kesar, 2 ½ tablespoons sugar, 2 ½ tablespoons cornflour
Heat the pan on medium heat and continue to whisk constantly.
When the mixture starts to boil, add cardamom powder and cook on low heat.
⅛ teaspoon cardamom powder
Cook for another 4-5 minutes until the mixture leaves the sides. See note 3.

Setting the pudding

Pour the mixture into a greased mould.
Refrigerate the pudding mixture for 1 - 2 hours until it is fully set.
Gently demould the pudding onto a tray and cut into bite sized cubes.

Coating pudding bites

Take desiccated coconut in a wide plate.
¼ cup desiccated coconut
Gently roll each pudding cube in desiccated coconut to make sure that they are well coated on all sides and serve immediately.

Notes

This recipe works best with whole milk to get the creamy mouthful.
While cooking the pudding, make sure you whisk constantly and do not let it stick to the pan.
Mixture must be cooked till it leaves the sides of the pan, as it will ensure that the rawness of cornstarch is gone and pudding is well cooked.
Desiccated coconut is dehydrated coconut powder which is a bit coarse in texture unlike coconut powder.
Coating with desiccated coconut is optional but try not to skip it as it really enhances the taste of the pudding bites.
If desiccated coconut is unavailable, you may use milk powder instead.

Nutrition