Puffed Lotus Seed Pudding
A creamy, lightly spiced Indian-style pudding made with puffed lotus seeds simmered in milk until tender and fragrant with cardamom. A comforting dessert that's surprisingly simple to make.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 cup puffed lotus seeds
- 4 cups whole milk
- ½ cup sugar
- 4 whole green cardamom pods
- 2 tablespoons ghee
- 2 tablespoons slivered almonds
Instructions
- 1
Heat 2 tbsp ghee in a heavy pan over medium. Add 1 cup puffed lotus seeds and toast, stirring often, until lightly golden and fragrant, about 3-4 minutes.
- 2
Pour in 4 cups whole milk and bring to a gentle boil over medium-high, stirring occasionally to prevent scorching.
- 3
Reduce heat to low and simmer, stirring every few minutes, until the lotus seeds are soft and the milk has thickened slightly, about 20-25 minutes.
- 4
Crush 4 cardamom pods to release seeds; add them to the pudding and stir in 1/2 cup sugar until fully dissolved, about 2 minutes.
- 5
Continue simmering for another 5-7 minutes until the pudding coats the back of a spoon; it will thicken more as it cools.
- 6
Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp slivered almonds and serve warm or chilled.
Tools you’ll need
- heavy-bottomed pan
- wooden spoon
- measuring cups
- measuring spoons
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