👨‍🍳 조리법

1. 1

   Prepare the saffron: Gently warm the rose water in a small bowl (do not boil). Stir in the crushed saffron threads and let them steep for at least 10-15 minutes to release their color and flavor.

2. 2

   Combine dry ingredients: In a medium saucepan, whisk together the sugar and corn starch until well combined and no lumps remain.

3. 3

   Add milk and cook: Gradually whisk in the cold milk until the corn starch and sugar are fully dissolved. Place the saucepan over medium-high heat and begin stirring constantly with a wooden spoon. It is crucial to stir continuously to prevent the bottom from burning and to ensure a smooth consistency.

4. 4

   Thicken the pudding: Continue stirring until the mixture comes to a boil and begins to thicken. Once boiling, reduce the heat to medium-low and continue to simmer and stir for another 10-15 minutes, or until the pudding reaches a creamy, custard-like consistency.

5. 5

   Add flavorings: Remove the saucepan from the heat. Stir in the saffron-infused rose water until evenly distributed. The pudding should take on a beautiful golden hue.

6. 6

   Chill and serve: Ladle the pudding into individual serving bowls or a larger serving dish. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until thoroughly chilled and set.

7. 7

   Garnish: Before serving, remove the plastic wrap and garnish generously with chopped pistachios and dried rose petals, if using.