Rose and chai spiced pistachio pudding

25 minutes



  • 100g of pistachio nuts
  • 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 nuts, chopped
  • dried rose petals
  • 2 tbsp of whipping cream, optional


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
Make the spice blend by grinding together the cinnamon stick, cloves and cardamom pods in a spice grinder or food processor, then set aside
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
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
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