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Epicurious
Gourmet

Cardamom Milk Pudding

By Ruth Cousineau

3.8

(2)

Image may contain Yogurt Food Dessert Cutlery and Spoon
Cardamom Milk PuddingStephanie Foley

There are many variations on the Middle Eastern milk pudding known as muhallebi, but this one, delicately flavored with cardamom, is especially silky, thanks to arrowroot. It tastes best when served well chilled.

Cooks’ note:

Pudding can be made 2 days ahead and chilled.

Recipe information

  • Total Time

    4 1/4 hr (includes chilling)

  • Yield

    Makes 6 servings

Ingredients

3 1/2 cups whole milk
1 tablespoon green or white cardamom pods, slightly crushed
1/3 cup arrowroot
1/2 cup sugar
2 tablespoons chopped pistachios or walnuts

Preparation

  1. Step 1

    Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.

    Step 2

    Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.

TagsPuddingDessertMiddle EasternCardamomHerbs & SpicesGluten Free5 Ingredients or FewerEasySimmerGourmet

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