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Cardamom Milk Pudding

3.8

(2)

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Cardamom Milk Pudding Stephanie Foley

  • Active Time

    5 min

  • Total Time

    4 1/4 hr (includes chilling)

There are many variations on the Middle Eastern milk pudding known asmuhallebi, but this one, delicately flavored with cardamom, is especially silky, thanks to arrowroot. It tastes best when served well chilled.

Ingredients

Makes 6 servings

3 1/2 cups whole milk
1 tablespoon green or white cardamom pods, slightly crushed
1/3 cup arrowroot
1/2 cup sugar
2 tablespoons chopped pistachios or walnuts

  1. Step 1

    Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.

    Step 2

    Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.

Cooks’ note:

Pudding can be made 2 days ahead and chilled.

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Reviews (2)

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  • Taste is wonderful, especially since I added 2 tsp grated orange peel. However the texture is terrible. Looks like goo. There has to be a way to make the texture more appitizing, maybe egg?

    • Lauren429

    • 8/24/2010

  • 在一个非常简单的食谱,我相信佛罗里达州vour and combined with the simplicity of making it deserve a high rating. I even left out the nuts for topping- but using green cardamom pods, I was able to get a delightful, rich, complex flavour with relatively little effort. I found it important to buy my arrowroot and cardamom online at a reasonable price, because you use SO much arrowroot. Also, I over-thickened my pudding: it is important to follow the recipes timeline and remember that once it cools in the fridge, it will be MUCH thicker. My result was rather like slime, it was so thick: but the flavour was amazing. I look forward to doing this again, and this time taking care to thicken it only slightly- getting a better result. I also recommend having the whisk handy during the second heating stage, as it helped to keep the pudding properly mixed even after putting it back on the heat. Definitely a good way to use extra milk you have on hand, and get a gourmet tasting result!

    • coroloro

    • Columbia, SC

    • 6/27/2010

Tags Pudding Dessert Middle Eastern Cardamom Herbs & Spices Gluten Free 5 Ingredients or Fewer Easy Simmer Gourmet

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