Persian Apricot Pudding
Indulge in the heavenly flavors of Persian Apricot Pudding, a luscious and aromatic dessert that beautifully combines the rich essence of dried apricots with the delicate floral notes of rosewater and saffron. This silky pudding, thickened with cornstarch and infused with milk, achieves a velvety texture that's both creamy and refreshing. Garnished with crunchy pistachios and almonds, it offers a delightful contrast of textures in every bite. Perfectly sweetened and subtly spiced, it’s an elegant dessert that’s easy to prepare and sure to impress. Serve this Persian treat chilled for a luxurious finale to any meal, making it an ideal choice for festive occasions or simple indulgence. This recipe is quick to make, yet the exotic flavors will transport your taste buds to the heart of Persian cuisine.
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Recipe Information
Ingredients
- 250 grams dried apricots
- 100 grams granulated sugar
- 500 milliliters water
- 4 tablespoons cornstarch
- 250 milliliters milk
- 2 tablespoons rosewater
- 0.25 teaspoons saffron threads
- 2 tablespoons pistachios (chopped for garnish)
- 2 tablespoons almonds (sliced for garnish)
Instructions
1. Soak the dried apricots in 500 milliliters of water for at least 15 minutes to soften them.
2. Once softened, transfer the apricots and the soaking water to a saucepan. Cook over medium heat for 10 minutes until the apricots are tender.
3. Use an immersion blender (or a regular blender) to puree the apricots and water until smooth. If using a regular blender, allow the mixture to cool slightly before blending to avoid splattering.
4. Return the apricot puree to the saucepan and place over low heat.
5. In a separate bowl, dissolve the cornstarch in the milk, ensuring there are no lumps.
6. Gradually add the cornstarch mixture to the apricot puree, stirring constantly to prevent lumps. Continue cooking over low-medium heat for about 5 to 7 minutes until the mixture thickens.
7. Add the granulated sugar, rosewater, and saffron to the thickened pudding. Stir well until the sugar dissolves completely.
8. Remove from heat and pour the pudding into serving bowls or dessert glasses.
9. Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours to set fully.
10. Before serving, garnish with chopped pistachios and sliced almonds for extra texture and flavor.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 220.5 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 534 mg | 41% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
