• 4servings
  • 20minutes

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Nutrition Info . . .

MineralsFluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750 ml skimmed milk

  2. 225 g pudding rice

  3. 3 cardamom pods , seeds only

  4. 150 g sugar , or sweetener

  5. 3 tbsp rose water

  6. 1 handfuls pistachio nuts , to decorate

  7. 1 handfuls fresh rose petals , to decorate

Instructions Jump to Ingredients ↑

  1. Gently warm the milk in a medium-sized saucepan on the hob.

  2. In a separate larger saucepan cook the rice and cardamom pods for about a minute, stirring until they become translucent.

  3. Slowly add the milk to the rice ladle by ladle, giving a few stirs and letting the rice absorb the liquid each time. The rice should take about 20 minutes to cook. Halfway through the cooking time, stir in the sugar.

  4. When the rice is cooked and all the liquid is absorbed remove the saucepan from the heat and add the rosewater. Leave to cool slightly.

  5. Line four individual pudding moulds with cling film. Then carefully fill with the rice mix, patting down to ensure there are no gaps. Cover with more cling film and chill until completely set - this should take about 2 hours.

  6. To serve, carefully turn the puddings onto pretty plates and sprinkle with pistachios and rose petals. You can also decorate them with Indian gold leaf.


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