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.

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
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