This Saffron Milk Pudding Bites is a really delicious and cosy Diwali mithai that calls for just 5 ingredients. Easy to put together but looks gorgeous on the Diwali mithai table!
This Saffron Milk Pudding Bites is pure happiness! One bite into its creamy, jelly-like texture and warm, cozy flavors will transport you straight to your childhood’s halwai ki dukaan.
Making this Diwali sweet is really easy too, and it’s perfect for beginners! It comes together with just 2 main ingredients – milk and cornflour. It’s then flavored with kesar and cardamom to make a cozy mithai that is soo perfect for Diwali 🫶
I love coating these kesar pudding bites in desiccated coconut at the end. And even though this is optional, I think it adds a beautiful nutty flavor and texture that really works here. Place these pudding bites on your Diwali dessert table and watch it disappear in no time!
jump to section: saffron milk pudding bites
Ingredients Overview
This saffron milk pudding bites recipe calls for ingredients you’ll mostly likely already find in your kitchen.
To make the pudding, we whisk together milk, sugar, kesar, and corn flour until it’s fully incorporated. The mixture should be smooth and lump-free before turning on the flame. Once the mixture starts to simmer, we add in cardamom powder and cook some more. When the mixture completely leaves the sides, is when we know the pudding is ready.
We then transfer this pudding to a greased tray and refrigerat it for a few hours until set. Then cut it into cubes, coat in desiccated coconut and serve!
Richa’s Top Tips
- I highly recommend using whole or full fat milk for this recipe. Skimmed milk and plant-based milk have a lower fat percentage and the sweet won’t turn out as creamy.
- Milk and cornstarch mixture takes a while to cook and leave the sides, so be patient. Be sure to whisk continuously though because it can stick to the pan and burn quite easily.
- Desiccated coconut is an optional ingredients, but I would encourage you to source it. It adds a beautiful texture and nuttiness to these milk pudding bites that definitely takes it up a notch.
Frequently Asked Questions
Lumpy pudding means that the cornsflour was not properly incorporated into the milk. It’s important to do this step before you put it on the stove because once cornstarch starts to cook it’s difficult to break lumps. Unfortunately if this happens, you’d have to dump the batch and start over.
No, I don’t think this recipe can be made vegan. Whole milk has a lot more fat content than plant-based. And that’s what delivers that creamy mouth-feel, which is hard to recreate with vegan milk.
Absolutely! You can easily make this mithai a day ahead and refrigerate until you’re ready to serve. It stays super fresh this way.
You can store any leftovers of these milk pudding bites in an airtight container in the refrigerator. This way it stays fresh for up to 3 days after which it starts to become dry.
If you’re looking to make a simple Diwali dessert packs flavor & impresses your guests, then this saffron milk pudding bites is the way to go!
If you want more easy, healthy-ish, yet flavorful dishes, be sure to check out my Orange Makhana Pudding, Coconut Pudding With Pineapple Jelly, Rose Kacha Golla, and Orange Kalakand!
I can’t wait to see your recreations and Diwali food table pictures. So be sure to send them my way over my IG @my_foodstory.
Saffron Milk Pudding Bites
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
The post Saffron Milk Pudding Bites appeared first on My Food Story.
0 Comments