Roti Recipe- Saffron Milk Roti Dessert- Easy Indian Roti Pudding

Last Updated on 2 months by Neha Deshmukh

Roti Recipe- Saffron Milk Roti Dessert- Easy Indian Roti Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a super comforting and delicious Saffron Milk Roti Dessert. It’s a fantastic way to use up leftover roti and transform it into something truly special. Honestly, it’s one of those recipes I first made when I was trying to reduce food waste, and it quickly became a family favourite! It’s like a warm hug in a bowl.

Why You’ll Love This Recipe

This Roti Pudding is unbelievably easy to make, needing just a handful of ingredients and about 35 minutes from start to finish. It’s a brilliant way to repurpose roti, giving it a new lease on life. Plus, the delicate flavour of saffron combined with the creamy milk and crunchy nuts is just divine. It’s a dessert that feels indulgent but is surprisingly simple.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 2 Roti
• 3 cups Milk (approximately 720ml)
• 0.25 cup Sugar (approximately 50g)
• 3 tablespoons Condensed Milk
• 1 Cardamom (powdered)
• 4 Cashew nuts
• 10 Raisins
• 1 teaspoon Ghee (approximately 5ml)
• Few Saffron strands

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Roti: This recipe is perfect for using up leftover roti. Don’t worry if they’re a little stale – that actually works well! You can finely chop them, or give them a quick pulse in a blender for a more uniform texture.
• Saffron: Quality saffron is key for that beautiful colour and flavour. A little goes a long way, so don’t skimp! I always check for deep red strands – that’s a sign of good quality.
• Ghee: Ghee adds a lovely richness. If you don’t have ghee, you can substitute with butter, but ghee really elevates the flavour.
• Condensed Milk: I love using condensed milk for that extra creamy sweetness. You can adjust the amount to your liking, or even use evaporated milk if you prefer a less sweet dessert.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your leftover roti or give it a quick blend. We want a nice, even texture.
2. Heat the ghee in a pan over medium heat. Roast the cashew nuts until they turn golden brown and lovely. Then, add the raisins and fry them until they plump up. Set these aside – they’re our crunchy topping!
3. In the same pan, roast the chopped roti for about 2 minutes, stirring constantly. This helps to bring out a lovely nutty flavour.
4. While the roti is roasting, gently heat the milk in a heavy-bottomed pan. In a separate small bowl, soak the saffron strands in 1 teaspoon of warm milk. This helps release their colour and flavour.
5. Once the milk is boiling, add the roasted roti to the pan. Pour in the saffron-infused milk and give it a good mix.
6. Now, stir in the sugar and condensed milk. Simmer everything together for about 8 minutes, stirring occasionally, until the mixture thickens slightly.
7. Finally, add the cardamom powder, roasted cashews, and raisins. Give it one last stir, then remove from the heat.
8. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t skip roasting the roti! It really enhances the flavour.
• Keep stirring while simmering to prevent the milk from sticking to the bottom of the pan.
• For a smoother texture, you can blend the dessert briefly with an immersion blender after simmering.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and substitute the condensed milk with a vegan condensed milk alternative.
• Sugar Level Adjustment: My family prefers a slightly sweeter dessert, but feel free to reduce the sugar to suit your taste.
• Spice Level – Cardamom Intensity: If you really love cardamom, add a little extra! My friend, Priya, always adds a pinch of nutmeg too.
• Festival Adaptations: This dessert is fantastic for festivals! During Holi, you can add a pinch of colour. For Diwali, a sprinkle of edible silver leaf (varak) makes it extra festive.

Serving Suggestions

This Roti Pudding is wonderful on its own, but you can also serve it with:

• A sprinkle of chopped pistachios
• A dollop of fresh cream (or coconut cream for a vegan option)
• A side of fresh fruit

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit when chilled, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• Can I use store-bought roti for this recipe? Absolutely! Store-bought roti works just fine, especially if you’re short on time.
• What is the best type of milk to use for a richer dessert? Full-fat milk will give you the richest, creamiest result.
• How can I adjust the sweetness level? Start with the recommended amount of sugar and condensed milk, then taste and add more if needed.
• Can this dessert be made ahead of time? Yes, you can make it a day ahead and store it in the refrigerator.
• What are the alternatives to saffron? If you don’t have saffron, you can use a pinch of turmeric for colour, but it won’t have the same flavour. A few drops of rose water can also add a lovely aroma.

Enjoy making this delicious Roti Pudding! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!