Sweet Pastry Milk Pudding
This resourceful recipe transforms dry, leftover almond and raisin-filled pastries into a rich, creamy milk pudding. By simmering crumbled flaky sweets in milk until thickened and fragrant, you create a comforting dessert with a texture similar to a dense bread pudding or porridge. Infused with rose water and sweetened to taste, it revives stale treats into a delicious new dish perfect for a warm or chilled snack.
Ingredients
- 2 cups Leftover sweet pastries (Khaja or similar) (Crumbled. Specifically almond and raisin filled pastries that have become dry.)
- 4 cups Whole milk (Quantity estimated to cover crumbs by 3-4 fingers width.)
- 2 tablespoons Sugar (Optional, adjust to taste depending on sweetness of the pastries.)
- 1 teaspoon Rose water (Added for fragrance.)
Instructions
- 1Take the dry, leftover pastries (such as almond-raisin filled Khaja) and break them down into small crumbs or pieces.
- 2Place the crumbs in a pot and pour in enough milk to moisten them, then add more milk until the liquid level is about 3 to 4 fingers (approx. 2-3 inches) above the crumbs. Mix well. Taste the mixture; if it is not sweet enough, add sugar to your preference.
- 3Place the pot on the stove over medium heat. Cook while stirring continuously to break down the crumbs further and prevent sticking. Continue cooking until the mixture thickens into a cohesive pudding consistency.
- 4Remove the pot from the heat. Stir in the rose water. Allow the pudding to cool; it will firm up and harden slightly as it reaches room temperature.
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