Mashkoofi: Persian Saffron Pudding


Prep:15 mins

Cook:30 mins

For 4 people



  • 1liter Milk
  • 7 Granulated sugar
  • 5 Wheat Starch
  • 2 tbsps. Rose water
  • 2 brewed saffron


Pour milk into a saucepan and put it on medium heat, then add wheat starch to it and stir it until the starch dissolves in the milk. Now, add sugar to saucepan and mix them well.


Put the saucepan on a low heat and stir milk and starch continuously for 30 minutes until it gets thick. Now, add rose water to the saucepan.


After 30 minutes take out the saucepan from the heat, then divide the Mashkoofi to 2 equal parts. Now add brewed saffron to one of the parts, then mix it. fill one third of the serving dishes with white filling.


Put the serving dish for 15 minutes aside, then fill the top of the white part with saffron filling. let Mashkoofi stay at room temperature for another 10 minutes to cool down. Now, put it in the fridge for 1 hour and then garnish it with pistachio and rose petals.