Rose and chai spiced pistachio pudding

2
25 minutes

Ingredients

Pudding

  • 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

Method

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