Prep: 5 min, Cook: 20 min.
- 4-1/4 cups milk
- 1/8 tsp. Sadaf saffron threads, crumbled
- 1/4 cup sugar
- 1-1/2 Tbs. cornstarch
Bring 4 cups milk to a boil in a heavy saucepan. Reduce heat to low and stir in saffron. Cover and simmer about 15 minutes, stirring occasionally. Stir in sugar. Combine cornstarch and remaining milk in a jar with a tight-fitting lid. Shake vigorously. Whisk into hot milk and simmer about 2 minutes, or until milk thickens slightly.