Critical Moments
- •Making smooth slurry before cooking (prevents lumps)
- •Constant whisking while cooking
- •Cooking to proper thickness (coats spoon, leaves trail)
- •Adding rosewater off heat
- •Straining for silkiest texture
Make a slurry with the rice flour
In a medium bowl, whisk the rice flour with about 200ml of the cold milk until completely smooth, with no lumps. This slurry prevents lumps when cooking.
Critical Step
Starting with a cold slurry prevents lumps. Rice flour clumps instantly when added to hot liquid. This technique ensures silky-smooth pudding.
Make a slurry with the rice flour
In a medium bowl, whisk the rice flour with about 200ml of the cold milk until completely smooth, with no lumps. This slurry prevents lumps when cooking.
Critical Step
Starting with a cold slurry prevents lumps. Rice flour clumps instantly when added to hot liquid. This technique ensures silky-smooth pudding.
Heat the remaining milk
Pour the remaining 800ml milk into a medium heavy-bottomed saucepan. Add the sugar and cardamom. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is hot but not boiling—small bubbles around the edges.
Heat the remaining milk
Pour the remaining 800ml milk into a medium heavy-bottomed saucepan. Add the sugar and cardamom. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is hot but not boiling—small bubbles around the edges.
Add the rice flour slurry
Reduce heat to medium-low. While whisking the hot milk constantly, slowly pour in the rice flour slurry in a steady stream. Continue whisking as you pour to prevent lumps from forming.
Critical Step
Constant whisking while adding the slurry prevents lumps. Pour slowly in a steady stream, not all at once. This is the moment when lumps form if you're not careful.
Add the rice flour slurry
Reduce heat to medium-low. While whisking the hot milk constantly, slowly pour in the rice flour slurry in a steady stream. Continue whisking as you pour to prevent lumps from forming.
Critical Step
Constant whisking while adding the slurry prevents lumps. Pour slowly in a steady stream, not all at once. This is the moment when lumps form if you're not careful.
Cook until thickened
Continue cooking over medium-low heat, whisking constantly, for 10-15 minutes until the mixture thickens to the consistency of heavy cream or thin custard. It should coat the back of a spoon and leave a trail when you draw your finger through it. Don't stop whisking—the mixture can scorch or form lumps.
Critical Step
The pudding must thicken enough to set when chilled, but not so thick it becomes gluey. The coating-spoon test is reliable. Constant whisking prevents scorching.
Common Mistakes
- •Not whisking constantly (lumps, scorching)
- •Undercooking (doesn't set properly)
- •Overcooking (too thick, gluey texture)
Cook until thickened
Continue cooking over medium-low heat, whisking constantly, for 10-15 minutes until the mixture thickens to the consistency of heavy cream or thin custard. It should coat the back of a spoon and leave a trail when you draw your finger through it. Don't stop whisking—the mixture can scorch or form lumps.
Critical Step
The pudding must thicken enough to set when chilled, but not so thick it becomes gluey. The coating-spoon test is reliable. Constant whisking prevents scorching.
Common Mistakes
- •Not whisking constantly (lumps, scorching)
- •Undercooking (doesn't set properly)
- •Overcooking (too thick, gluey texture)
Add rosewater
Remove from heat. Stir in the rosewater. The fragrance will bloom beautifully. Taste and adjust sweetness or rosewater if needed.
Critical Step
Adding rosewater off heat preserves its delicate floral aroma. Adding while cooking would dissipate the fragrance.
Add rosewater
Remove from heat. Stir in the rosewater. The fragrance will bloom beautifully. Taste and adjust sweetness or rosewater if needed.
Critical Step
Adding rosewater off heat preserves its delicate floral aroma. Adding while cooking would dissipate the fragrance.
Strain (optional but recommended)
For the silkiest texture, pour the pudding through a fine-mesh strainer into a clean bowl or pitcher, pressing gently. This removes any tiny lumps and ensures perfect smoothness.
Strain (optional but recommended)
For the silkiest texture, pour the pudding through a fine-mesh strainer into a clean bowl or pitcher, pressing gently. This removes any tiny lumps and ensures perfect smoothness.
Portion into serving bowls
Pour the warm pudding into individual serving bowls, small glasses, or ramekins—about 150ml per portion. Traditional Persian servings are modest. Smooth the tops gently.
Portion into serving bowls
Pour the warm pudding into individual serving bowls, small glasses, or ramekins—about 150ml per portion. Traditional Persian servings are modest. Smooth the tops gently.
Decorate with cinnamon and nuts
While the surface is still slightly warm, decorate each bowl: dust with cinnamon in decorative patterns (swirls, geometric shapes, or simple dusting), and arrange slivered pistachios and almonds on top. Scatter dried rose petals if using.
Decorate with cinnamon and nuts
While the surface is still slightly warm, decorate each bowl: dust with cinnamon in decorative patterns (swirls, geometric shapes, or simple dusting), and arrange slivered pistachios and almonds on top. Scatter dried rose petals if using.
Chill and serve
Cover each bowl with plastic wrap (or place plastic directly on surface to prevent skin) and refrigerate for at least 3 hours or overnight until fully set and chilled. Serve cold.
Chill and serve
Cover each bowl with plastic wrap (or place plastic directly on surface to prevent skin) and refrigerate for at least 3 hours or overnight until fully set and chilled. Serve cold.
Resting Required
180 min - Must chill to set properly; best served very cold
