Rose and chai spiced pistachio pudding

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