Description
A silky, creamy pistachio milk pudding made with whole milk, finely ground pistachios, and a delicate hint of vanilla and rose water. This chilled dessert is smooth, lightly sweet, and beautifully nutty, perfect for make-ahead entertaining or a simple elegant treat at home.
Ingredients
Scale
- 4 cups whole milk
- 1/2 cup granulated sugar
- 4 tablespoons cornstarch
- 1/2 cup finely ground pistachios
- 1 teaspoon rose water (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pistachios (for garnish)
Instructions
- In a bowl, whisk 1 cup of the milk with the cornstarch until completely smooth and dissolved.
- In a medium saucepan, combine the remaining 3 cups of milk and granulated sugar. Heat over medium, stirring gently until the sugar dissolves.
- Slowly whisk the cornstarch mixture into the warm milk mixture.
- Add the finely ground pistachios and continue stirring constantly over medium heat.
- Cook for 8 to 10 minutes, stirring continuously, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and rose water if using.
- Pour the pudding into serving bowls and smooth the tops.
- Cover and refrigerate for at least 2 hours until fully set.
- Before serving, sprinkle with chopped pistachios and enjoy chilled.
Notes
- Stir constantly while cooking to prevent lumps and ensure a silky texture.
- For deeper flavor, lightly toast the pistachios before grinding.
- Adjust sweetness to taste before chilling.
- Cover the surface with plastic wrap while chilling to prevent a skin from forming.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg