Nogha

Nogha (Iranian Rosewater and Saffron Milk Pudding)

Nogha is a delicate, fragrant Persian dessert made from thickened milk scented with rosewater and saffron, traditionally served at celebrations and family gatherings. Its silky texture and floral aroma make it a beloved treat across Iran.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1000 ml (4¼ cups) whole milk, full-fat for richest texture
• •60 g (¼ cup) cornstarch, or rice flour as a traditional alternative
• •120 g (½ cup) sugar, adjust to taste
• •2 g (1 tsp) saffron threads, bloomed in 2 tbsp hot water
• •15 ml (1 tbsp) rosewater, use food-grade, preferably Persian
• •30 g (2 tbsp) slivered pistachios, for garnish
• •5 g (1 tsp) ground cinnamon, for garnish, optional

Steps

1. 1 Bloom the saffron by steeping the threads in 2 tbsp of hot water for at least 10 minutes until deeply colored.
2. 2 In a heavy-bottomed saucepan, whisk together the milk, cornstarch, and sugar until the cornstarch is fully dissolved and no lumps remain.
3. 3 Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly with a whisk to prevent sticking or scorching on the bottom.
4. 4 Reduce the heat to medium-low and continue cooking and stirring for 8-10 minutes, until the mixture thickens to a smooth, custard-like consistency that coats the back of a spoon.
5. 5 Stir in the bloomed saffron liquid and the rosewater, mixing until evenly distributed and the pudding takes on a pale golden hue.
6. 6 Remove from heat. The pudding will thicken further as it cools, so do not over-reduce it on the stove.
7. 7 Pour the nogha into individual serving bowls or a single shallow dish and let it cool to room temperature, then refrigerate for at least 1 hour.
8. 8 Serve chilled, garnished with slivered pistachios and a light dusting of cinnamon.
9. 9 Doneness/safety cue: the pudding is properly thickened when a spoon dragged through leaves a clean trail that holds for 2-3 seconds. Since this dessert contains dairy and is served cold, consume within 2 days and keep refrigerated at or below 4°C (40°F).