15-Min Rose & Pistachio Milk Pudding
Silky, chilled Middle Eastern milk pudding infused with rose water and cornstarch, finished with crushed pistachios. Ready in minutes—no baking, just blending and chilling.
- Total time
- 15 min
- Servings
- 2
- Calories
- 218
- Protein
- 6g
elegantrefreshingmiddle-easternvegetariangluten-freevegetariancreamysilky
Ingredients
- 2 cups whole milk
- 2 tbsp cornstarch
- 3 tbsp granulated sugar
- ½ tsp rose water
- ¼ cup shelled pistachios, roughly chopped
- 1 cup ice cubes
Instructions
- 1
Pour milk into a blender with cornstarch, sugar, and rose water.
- 2
Blend on high for 30 seconds until smooth and cornstarch is fully dissolved.
- 3
Add ice cubes and blend until the mixture is thick, pale, and cold, about 60 seconds.
- 4
Pour into serving glasses or bowls, dividing evenly.
- 5
Top with crushed pistachios. Serve immediately or chill up to 2 hours.
Tools you’ll need
- blender
- measuring cups and spoons
- serving glasses or bowls
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