Cardamom and Rosewater Milk Pudding
A fragrant Indian-inspired milk pudding delicately infused with cardamom pods and rosewater, offering a soothing, mildly sweet dessert. This indian-inspired desserts (vegetarian) ready in about 25 minutes layers whole milk, sugar, lightly crushed cardamom pods into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups whole milk
- 1/2 cup sugar
- 6, lightly crushed cardamom pods
- 3 tbsp cornstarch
- 1 tsp rosewater
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 4 cups whole milk, 1/2 cup sugar, and 6 lightly crushed cardamom pods. Bring to a gentle boil over medium heat, stirring occasionally.
- Step 2: In a small bowl, whisk 3 tbsp cornstarch with 1/2 cup cold milk to form a smooth slurry.
- Step 3: Gradually pour the cornstarch slurry into the boiling milk mixture, stirring continuously to avoid lumps. Reduce heat to medium-low and cook for 8-10 minutes, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
- Step 4: Remove the saucepan from heat and stir in 1 tsp rosewater. Discard the cardamom pods.
- Step 5: Pour the pudding into serving bowls and sprinkle 2 tbsp chopped pistachios and 2 tbsp chopped almonds evenly on top. Chill for at least 2 hours before serving for best texture.
Frequently asked questions
How long does Cardamom and Rosewater Milk Pudding take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom and Rosewater Milk Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom and Rosewater Milk Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom and Rosewater Milk Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cardamom and Rosewater Milk Pudding vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
