Description
A delicate milk pudding stabilized by starch gelatinization and flavored with floral aromatics.
Technical
The thickening occurs primarily through starch gelatinization where rice flour or cornstarch granules swell and absorb liquid at 60-80°C, forming a viscous network. Rosewater contributes volatile compounds like phenylethyl alcohol and geraniol.
Culinary Significance
Served chilled as a traditional dessert, often garnished with pistachios or cinnamon for contrasting texture and flavor.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
85°C optimal
60°C to 95°C range
Time
10 minutes
5 minutes – 15 minutes
Equipment
Heavy-bottomed saucepanWhisk