Rose and chai spiced pistachio pudding
Sumayya turns a nostalgic packet mix pudding into a comforting homemade Indian dessert recipe, making a vibrant green pistachio paste which makes the creamy base for the dish. The chai spice blend of cinnamon, cardamom and cloves is wonderfully aromatic and matches perfectly with the floral rose water in the pudding.
Ingredients
Pudding
- 100g of pistachio nut
- 1 tsp rose water
- 2 tsp butter
- 50g of caster sugar
- 500ml of whole milk
- 2 tsp cornflour
- 3 tbsp of fine semolina
- 1 tsp vanilla extract
Chai spice blend
- 1/4 cinnamon stick
- 4 cloves
- 2 green cardamom pods
To serve
- 2 tsp pistachio nut s, chopped
- dried rose petals
- 2 tbsp of whipping cream, optional
Method
1
Begin by making a pistachio paste by placing the nuts in the a food processor and pulsing until ground. Now add 3–4 tablespoon of water and the rose water and mix until it forms a thick paste. Transfer to a bowl and set aside
2
Make the spice blend by grinding together the cinnamon stick, cloves and cardamom pods in a spice grinder or food processor, then set aside
3
For the pudding, place a saucepan over a moderate heat and add the butter. Allow to melt slightly then add in the pistachio paste and stir to combine. Next add the milk and heat until starting to steam
4
Add half a teaspoon of the spice blend (save any extra spice blend to garnish), the vanilla extract, sugar, cornflour and semolina. Whisk together until thickened and smooth
5
Take off the heat and push the pudding mixture through a sieve or strainer into serving bowls. Chill for at least 1 hour before serving, sprinkled with the extra chopped pistachios, rose petals and additional spice mix. Serve with a dollop of whipped cream, if liked
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Rose and chai spiced pistachio pudding
