Saffron Pudding w/ Cherry Rose Sauce (Vegan)

This Saffron Pudding is inspired by “Sholeh Zard”, a Persian yellow rice pudding which is made with Basmati rice, Saffron and cardemom. And I’m a true lover of all these ingredients! But instead of using rice, I used Semolina for a grainier texture. I hope you enjoy this pudding and make it for your family!

>>Craving for another creamy vegan pud? Then try my Coconut Rice Pudding (Vegan).

Saffron Pudding w/ Cherry Rose Sauce (Vegan)

  • Prep: 15 min
  • Total: 2 hours (including chill time)

  • Vegetables

Ingredients

NOTE: I made 6 puddings with my silicon Canelé shaped mold.

- 2 cups (472 ml) soy milk
- ⅓ cup (43 gr) Semolina
- 1 (8 gr) sachet vanille sugar
- 1 tsp vanille extract
- 5 tbsp (white) sugar (use less if you like it less sweet)
- Saffron strands (a good pinch, optional)

For the rose cherry sauce
- 1 cup of cherries (frozen)
- 1 ½ tbsp of sugar
- 2 tbsp water
- 2 tbsp rose water
- 1 tbsp rose petals (optional)

For garnish (optional):
- pistachios 
- rose petals

Instructions

  1. Bring the milk to a boil and stir in the semolina, vanilla extract, sugars and Saffron strands. Boil the mixture until it is a thick porridge. This will take about 7-10 minutes.

  2. Rinse your pudding mold (mine was a Canelé shape) with cold water and pour the mixture into it. Once the pudding has cooled down in the mold, you can transfer it to the fridge and let it set there. This will take about 2 hours (depending on how cold your fridge is).

  3. In the meantime, you can prepare the Cherry Rose Sauce. Put all the ingredients in a pan. Smash the cherries with a fork and let the sauce cook on medium heat until it has thickened (this takes about 10 minutes). Transfer the sauce to a bowl and let it cool off.

  4. When the pudding is completely set, transfer it to a nice plate and pour over some of that delicious Rose Cherry Sauce. Sprinkle some chopped pistachios for crunch and garnish with rose petals for that extra romantic touch ;-). Enjoy your meal!

    TIP:
    - Use coconut or almond milk and vary with flavours! 

    If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!