This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
3 hrs 30 mins
total:
3 hrs 55 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Syrup:
Garnish:

Directions

Instructions Checklist
  • Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.

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  • Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.

  • Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.

  • Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

Nutrition Facts

214 calories; protein 4.6g 9% DV; carbohydrates 38.5g 12% DV; fat 4.8g 7% DV; cholesterol 7.8mg 3% DV; sodium 41.9mg 2% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/18/2019
It s a great dessert but there are instructions missing from the recipe which is why you only get 4/5 stars. When making the first part you need to bring it to a boil the same way you would if you re making fudge and then lower the heat and simmer but constantly whisking. When making the syrup you can t bring it to a boil over low heat- heat on medium and lower it as desired for 5 mins. Read More
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