Rose Water Pudding with Pistachios and Orange Blossom Syrup Recipe
Rose Water Pudding is a fragrant and creamy dessert made with milk, aromatic rose and orange blossom waters, thickened with cornstarch, and garnished with a mix of nuts. Served chilled with a delicate rose water simple syrup, this pudding offers a harmonious balance of floral notes and nutty textures, perfect for an elegant treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Scale
Pudding Ingredients
- 4 cups Whole Milk
- ½ cup Granulated Sugar
- 7 tablespoons Cornstarch
- 1 tablespoon Rose Water
- 1 tablespoon Orange Blossom Water
- ¼ cup Ground or Crushed Pistachios
- ¼ cup Pine Nuts
- ¼ cup Chopped Walnuts
- ¼ cup Sliced Almonds
- ¼ cup Raisins
Rose Water Simple Syrup Ingredients
- 2 cups Granulated Sugar
- 1 cup Water
- 1 tablespoon Lemon Juice
- 1 teaspoon Orange Blossom Water
- 2 teaspoons Rose Water
Instructions
- Heat Milk and Sugar: Set aside ¼ cup of the milk for the cornstarch mixture. Combine the remaining milk and ½ cup granulated sugar in a medium saucepan. Heat over medium-high heat until the mixture just begins to boil.
- Mix Cornstarch and Milk: Whisk the cornstarch together with the reserved ¼ cup of milk until smooth and free of clumps. Slowly whisk this mixture into the boiling milk and reduce the heat to medium.
- Thicken the Pudding: Continuously whisk the milk mixture over medium heat until it thickens, about 15 minutes. This will create a smooth, creamy pudding base.
- Add Flavorings: Turn off the heat and stir in 1 tablespoon rose water and 1 tablespoon orange blossom water to infuse the pudding with delicate floral flavors.
- Cool the Pudding: Pour the pudding into a large serving bowl or divide it into four individual bowls. Allow to cool at room temperature, then refrigerate for 2 to 4 hours to set completely. Before serving, decorate with 1 tablespoon each of your choice of nuts (pistachios, pine nuts, walnuts, almonds) and raisins.
- Prepare Rose Water Simple Syrup: In a small saucepan, combine 2 cups granulated sugar, 1 cup water, and 1 tablespoon lemon juice. Heat over medium-high heat, whisking until the sugar dissolves completely. Simmer the mixture for 10 minutes, then remove from heat and stir in 2 teaspoons rose water and 1 teaspoon orange blossom water.
- Cool and Serve: Allow the simple syrup to cool and then transfer to a jar. Serve the chilled pudding with a drizzle of the rose water syrup or enjoy it plain.
Notes
- Constant whisking is key to prevent lumps and ensure a smooth pudding texture.
- The pudding thickens as it cools; refrigerate fully for best results.
- You can customize the nuts and dried fruits to your liking for added texture and flavor.
- Store leftover pudding and syrup separately in airtight containers in the refrigerator for up to 3 days.
- If you prefer a stronger floral taste, adjust the rose water and orange blossom water quantities slightly.
Keywords: rose water pudding, Middle Eastern dessert, milk pudding, floral dessert, rose water syrup, nutty pudding, orange blossom water pudding
