Description
This was a favorite of mine during Ramadan! Serve pudding on small plates with chopped nuts on the top.
Ingredients
- 3 cups milk
- ¾ cup white sugar
- 1 cup cold water
- 6 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon rose water
- 2 cardamom pods, crushed
Instructions
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter
- 15 to 20 minutes. Remove saucepan from heat and stir cream
- rose water
- and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled
- 2 to 4 hours.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 2 hrs 25 mins
Servings: 6