{Ramadan Special} - Pistachio Saffron Pudding by Thas of 'Cooking with Thas'

Ramadan Mubarak everyone! 

• Milk, whole or skim- 1 1/2 cups
• Sweetened condensed milk- 5 tbsp (or based on your sweet level)
• Pistachios, unsalted and shelled- 1/4 cup
• Saffron- 2 pinches, soaked in 1 tbsp water
• Agar-agar strands, 1 inch strands- 1/4 cup (or use 2½ tsp powdered        Gelatin)

• In a food processor, coarsely grind the pistachios. Keep aside.
• Soak saffron in 1 tbsp water and let stand for 5 minutes.
• In a small saucepan, add 1/4 cup agar-agar strands along with 1/2 cup water. Cook over medium heat and let the agar-agar dissolve in water, stirring occasionally.
• If using Gelatin- Sprinkle 2½ tsp gelatin over 3 tbsp cold water and let stand for 5 minutes till gelatin softens.
• Place another large saucepan over medium heat, add milk and condensed milk, combine well and heat it for 5 minutes.
• Taste and add more condensed milk if you want it to be more sweet.
• Add the soaked saffron to the milk, combine well.
• Add the coarsely ground pistachios to the milk, combine well.
• Lower the heat and let the milk simmer for a couple of minutes.
• Now, add the dissolved agar-agar to the milk and condensed milk (or softened gelatin), you could strain the agar-agar to remove any undissolved strands.
• Combine well and remove the pan from the heat.
• Let cool down for some time.
• Pour into individual ramekins or dessert bowls.
• Refrigerate for 1 to 2 hours or until the pudding has set well.
• While serving, you could garnish with more pistachios.
• Indulge in this delicious pistachio-saffron pudding.