Recipe A simple vegetable dessert without gluten, without dairy, with saffron powder, pistachios and syrup and orange blossom.


    • 3 cups coconut milk
    • One and 1/4 cup water
    • 1/2 cup sugar
    • 3/4 cup brown rice flour
    • 1 whole cinnamon stick
    • 1 complete aniseed
    • 12 completely green cardamom
    • 1/2 tablespoon saffron powder
    • 1/2 teaspoon turmeric
    • 3/4 tablespoon salt

Ingredients of orange blossom syrup:
    • 2 tablespoons orange blossom water
    • 3 tablespoons water
    • 1/2 cup sugar
    • Pistachio slices to decorate
    • Golden raisins to decorate


To prepare pudding:

In a small bowl, combine cinnamon stick, aniseed, cardamom, saffron and turmeric and add 1/4 cup hot water to give the spices their taste. In a medium saucepan, combine coconut milk, water, sugar and salt. After boiling, reduce the heat and gently add the rice flour until smooth. Add the water in which the spices were placed and stir until well combined. Stir constantly on low heat for 15-20 minutes. Remove from heat and transfer to a large bowl to flatten. Using a spoon, press to remove all spices. Divide the saffron pudding evenly between 4-6 dishes and refrigerate before serving.

To prepare orange blossom syrup:

Mix all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow cooling. The syrup thickens after a few minutes of rest. Garnish the syrup with pistachios and raisins. If you feel fancier, you can also decorate it with a few saffron threads.

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