Spiced Cardamom and Rosewater Semolina Pudding

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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.

Ingredients

• 1/2 cup semolina (rava)
• 2 cups whole milk
• 1/3 cup sugar
• 2 tbsp ghee
• 4, crushed green cardamom pods
• 1 tsp rosewater
• 2 tbsp sliced pistachios
• a pinch (optional) saffron strands

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.