Spiced Cardamom and Rosewater Semolina Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Indian-inspired dessert pudding made with semolina, infused with cardamom and rosewater, garnished with toasted pistachios. This Indian-inspired recipe (vegetarian), ready in about 30 minutes, layers semolina (rava), whole milk, sugar 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 210 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp ghee in a medium saucepan over medium heat until melted and hot, then add 1/2 cup semolina, stirring constantly with a wooden spoon for 4-5 minutes until it turns golden and emits a nutty aroma.
  2. Step 2: In a separate saucepan, bring 2 cups whole milk to a gentle simmer with 4 crushed green cardamom pods and a pinch of saffron strands, simmering for 3 minutes to infuse.
  3. Step 3: Slowly pour the hot milk mixture into the toasted semolina while stirring continuously to prevent lumps.
  4. Step 4: Add 1/3 cup sugar and continue stirring over low heat for 7-8 minutes until the pudding thickens and coats the back of a spoon.
  5. Step 5: Remove from heat and stir in 1 tsp rosewater for floral fragrance.
  6. Step 6: Pour pudding into serving bowls, garnish with 2 tbsp sliced pistachios, and allow to cool slightly before serving warm or chilled.

Frequently asked questions

How long does Spiced Cardamom and Rosewater Semolina Pudding take to make?

Total time is about 30 minutes (10 min prep + 20 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 Spiced Cardamom and Rosewater Semolina 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 Spiced Cardamom and Rosewater Semolina 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 Spiced Cardamom and Rosewater Semolina 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 Spiced Cardamom and Rosewater Semolina 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.

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