Steamed Cardamom and Pistachio Milk Cake

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A delicate Indian-inspired milk cake infused with fragrant cardamom and studded with crunchy pistachios, steamed to perfection. This Indian-inspired recipe, ready in about 95 minutes, layers whole milk, granulated sugar, 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 210 calories and feeds 8, 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 1/4 cups granulated sugar
• 6, crushed cardamom pods
• 2 tbsp, melted unsalted butter
• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1/3 cup chopped pistachios
• 1 tsp rose water

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a wide, heavy-bottomed saucepan, combine 4 cups whole milk and 1 1/4 cups granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and milk comes to a gentle simmer.
2. Step 2: Add 6 crushed cardamom pods to the milk and continue simmering, stirring frequently, until the milk reduces by about half and thickens slightly, approximately 45-50 minutes.
3. Step 3: Remove cardamom pods and strain the milk to remove any solids.
4. Step 4: In a small bowl, whisk together 1/2 cup all-purpose flour and 2 tbsp cornstarch. Gradually add this mixture to the warm milk, stirring constantly to avoid lumps.
5. Step 5: Cook the mixture over low heat, stirring continuously, until it thickens to a pudding-like consistency, about 5 minutes.
6. Step 6: Stir in 2 tbsp melted unsalted butter, 1 tsp rose water, and 1/3 cup chopped pistachios until fully incorporated.
7. Step 7: Pour the mixture into a greased 8-inch round cake pan. Cover the pan with foil.
8. Step 8: Set up a steamer or use a large pot with a rack; steam the cake over boiling water for 30 minutes until set and firm.
9. Step 9: Remove from heat, let cool to room temperature, then refrigerate for 2 hours before serving chilled, garnished with extra pistachios if desired.