recipes
Saffron Milk Custard
Easy and tasty, for any occasion.
Servings: 4
Ingredients
- 1 pinch of grinded saffron
- 1 cup rice flour
- 1 1/3 cup sugar
- 1/2 gallon of milk (6-8 cups of milk)
- 3 tablespoons rosewater
- 1 pinch of grinded saffron
- 1-2 tablespoons of crushed pistachios or slivered almonds for garnish
Make the magic happen
- In a bowl add 2 cups of cold milk to the rice flour and let it soak for at least 1/2 an hour before cooking.
- In a heavy bottom pot, bring the remaining milk to a gentle boil, add the flour and milk mixture and lower the heat to medium-low. Give it a good stir.
- Mix in the sugar and stir frequently. Cook for about 20 minutes, add the rose water and cook for an additional 10 minutes.
- Serve in a large bowl or small individual size bowls. Garnish with crushed pistachios or slivered almonds.
- Fereni (custard) may be served warm, cold or at room temperature.
MORE RECIPES HERE
