Rose and chai spiced pistachio pudding

Name: Rose and chai spiced pistachio pudding
Total time: 25 min
Ingredients: 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; 1/4 cinnamon stick; 4 cloves; 2 green cardamom pods; 2 tsp pistachio nuts, chopped; dried rose petals; 2 tbsp of whipping cream, optional

by Sumayya Usmani

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Dessert
easy
2
25 minutes

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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.

First published in 2015

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This pudding takes me back to a childhood memory of a packet pistachio pudding that was heated up with water and looked like a cross between jelly and custard. I used to love its nut essence and bright pistachio green hue, it was comfort in a bowl. I have recreated this pudding from the memory of that packaged comfort, made with freshly ground pistachios, full cream milk and a tiny bit of semolina which gives it thickness. The festive blend of rose and chai flavours adds an Asian flavour to each bite.

Ingredients

Metric

Imperial

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

To serve

2 tsp pistachio nuts, chopped
dried rose petals
2 tbsp of whipping cream, optional

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Method

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

First published in 2015

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Sumayya Usmani

Sumayya Usmani is a cookbook author, writer and cookery teacher who specialises in Pakistani cuisine.

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