Rose and chai spiced pistachio pudding

Rose Chai spiced pistachio pudding recipe

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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.

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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