a blueberry pie filling, whipped cream, and sliced bananas on top of a no-bake cream cheese pie.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups milk
- ¾ cup white sugar
- 1 cup cold water
- 6 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon rose water
- 2 cardamom pods, crushed
Instructions
- Combine milk and sugar together in a saucepan; bring to a boil.
- Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
- Refrigerate milk mixture until completely cooled, 2 to 4 hours.
- You can use skim milk if you like. Some Arabic regions use rice with it; you can use 1 cup of rice in 2 cups of milk after boiling to bind it.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 67 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty!! I used 1/4 t. ground cardamom (next time I may double that as I love the flavor) and only 1 TEASPOON of Rose Water. Any more would’ve made it inedible.
I made this at Christmas and I must admit I did not have any as I do not like anything flavoured with Rose Water (or flowery stuff in general). HOWEVER, those who ate it (including my hubby who IS a fan, said it was delicious! One thing I did was pour it out of the pan through a strainer to ensure there were not clumps of anything before putting it in my ramekins and setting it – the final product was smooth as a baby’s bum! 🙂
Very tasty, but the preparation caused me a fair amount of distress because the mixture started to stick and burn at the bottom of the saucepan, leaving unpleasant chunks of stuff in the pudding. I strained the mixture after cooking (I don’t know if it was as thick as it should have been). Regardless, it was well-flavored and delightful to eat after going through all that.
It came out great! I made it twice, the second time I substituted cardamom with a mixture of equal amounts of Nutmeg and Cinnamon. It tasted just as good!
This recipe is perfect as it is, I wouldnt change anything in it. I put 1tsp ground cardamom as I didnt had whole on hand. With nuts on top it’s delicious