Rose Pistachio Rice Pudding
Prep time
40 minutes
Cook Time
20 minutes
Total Time
60 minutes
Course :
Dessert
Servings :
8
Author :
Munira Aslam
Description :
Ingredients
2 liter milk (I have used powdered milk to get more creamy texture)
1/2 cup rice ( soaked in water for 40 min.)
1 cup condensed milk
1/2 cup thick cream
4 tbsp Gulkand (rose petal jam)
2 tbsp Rooh Afza (Rose Syrup)
1tsp rose water
1tsp cardamom powder
1tsp fennel powder
Sugar if needed
for Garnishing :
pistachio chopped
almonds chopped
Few drops of Rooh Afza (rose syrup ) and fresh rose petals.
Ingredients
Drain water from the soaked rice completely and grind rice in a mixer to a coarse paste.
In a saucepan , bring the milk to boil . Once the milk starts boiling, reduce the flame to low and add the grounded rice paste.
Cook stirring rice continuously on medium flame, until the milk thickens like a porridge and rice paste is fully cooked.
Once the rice is cooked completely and it is a porridge consistency, add condensed milk and thick cream.
Switch off the flame and allow it to cool , add rest of the ingredients .
Refrigerate Rose pistachio pudding for 3-4 hours or until well chilled.
Serve it with garnished nuts , rose petals and drizzle of Rooh Afza (Rose Syrup )
Munira Aslam
mealswithmemories@outlook.com