Creamy Uzbek milk pudding -sweet and delicious;December 18, 2025

Combine cornstarch and sugar in a saucepan.

Add milk gradually, whisking until smooth.

Heat the mixture over medium heat, stirring constantly.

Cook until it thickens, about 10-15 minutes.

Remove from heat and stir in vanilla extract and salt.

Pour the pudding into serving dishes.

Let it cool to room temperature.

Refrigerate for at least 2 hours until set.

Melt butter in a small pan over low heat.

Add cinnamon and chopped nuts to the butter, stirring to combine.

Top the chilled pudding with the nut mixture before serving.

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