Rose Water Pudding with Colorful Nut Garnish and Fragrant Syrup Recipe

Introduction

Rose Water Pudding is a fragrant and creamy dessert that combines floral notes with a delightful mix of nuts and raisins. This traditional treat is easy to make and perfect for a refreshing finish to any meal.

Ingredients

• 4 cups whole milk
• ½ cup granulated sugar
• 7 tablespoons cornstarch
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• ¼ cup ground or crushed pistachios
• ¼ cup pine nuts
• ¼ cup chopped walnuts
• ¼ cup sliced almonds
• ¼ cup raisins
• 2 cups granulated sugar (for syrup)
• 1 cup water (for syrup)
• 1 tablespoon lemon juice (for syrup)
• 1 teaspoon orange blossom water (for syrup)
• 2 teaspoons rose water (for syrup)

Instructions

1. Step 1: Set aside ¼ cup of the milk for the cornstarch. In a medium saucepan, combine the remaining milk and ½ cup granulated sugar. Heat on medium-high until the milk just begins to boil.
2. Step 2: Whisk the cornstarch with the reserved milk until smooth and free of lumps. Slowly pour this mixture into the boiling milk, lowering the heat to medium.
3. Step 3: Continuously whisk the mixture until it thickens, about 15 minutes.
4. Step 4: Remove the pan from heat and stir in 1 tablespoon rose water and 1 tablespoon orange blossom water.
5. Step 5: Pour the pudding into a large serving bowl or divide among four individual bowls. Let cool to room temperature, then refrigerate for 2 to 4 hours. Before serving, decorate with 1 tablespoon each of your choice of pistachios, pine nuts, walnuts, almonds, and raisins.
6. Step 6: To prepare the rose water simple syrup, combine 2 cups sugar, lemon juice, and water in a small saucepan. Heat over medium-high, whisking until sugar dissolves. Simmer for 10 minutes, then add 2 teaspoons rose water and 1 teaspoon orange blossom water. Turn off heat and let syrup cool.
7. Step 7: Serve the chilled pudding drizzled with the rose water syrup or enjoy it plain.

Tips & Variations

• For a creamier texture, you can substitute half of the milk with heavy cream.
• If you prefer less sweetness, reduce the sugar in the pudding and syrup by ¼ cup each.
• Try using other nuts like hazelnuts or macadamia for different flavor profiles.
• Gently toast the nuts before decorating to enhance their flavor and crunch.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Keep the rose water syrup in a sealed jar in the fridge for up to 1 week. Reheat the syrup gently before drizzling if you prefer it warm. The pudding is best served chilled and should be consumed within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

To make a vegan version, use plant-based milk such as almond or oat milk and replace the cornstarch with a suitable thickener like arrowroot powder. Keep in mind that the texture and flavor may vary.

What can I substitute for rose water if I don’t have it?

If rose water is unavailable, you can substitute it with a small amount of vanilla extract or orange blossom water alone. However, this will alter the pudding’s distinctive floral aroma.

Rose Water Pudding with Colorful Nut Garnish and Fragrant Syrup Recipe

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4.8 from 110 reviews

Rose Water Pudding is a delicate and fragrant dessert combining creamy milk pudding infused with rose and orange blossom waters, topped with a variety of nuts and served with a sweet floral syrup. This pudding offers a luxurious texture and a floral aroma, making it an elegant treat for any occasion.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 5 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Pudding

• 4 cups Whole Milk
• ½ cup Granulated Sugar
• 7 tablespoons Cornstarch
• 1 tablespoon Rose Water
• 1 tablespoon Orange Blossom Water
• ¼ cup Ground or Crushed Pistachios
• ¼ cup Pine Nuts
• ¼ cup Chopped Walnuts
• ¼ cup Sliced Almonds
• ¼ cup Raisins

Rose Water Simple Syrup

• 2 cups Granulated Sugar
• 1 cup Water
• 1 tablespoon Lemon Juice
• 1 teaspoon Orange Blossom Water
• 2 teaspoons Rose Water

Instructions

1. Set aside milk: Reserve ¼ cup of the whole milk for mixing with cornstarch later.
2. Heat milk and sugar: In a medium saucepan, combine the remaining 3¾ cups of milk and ½ cup granulated sugar. Heat over medium-high heat until the milk reaches a gentle boil.
3. Mix cornstarch: While the milk heats, whisk together the cornstarch and the reserved ¼ cup milk until smooth and free of lumps.
4. Combine mixtures: Slowly whisk the cornstarch mixture into the boiling milk, then reduce the heat to medium.
5. Thicken pudding: Continuously whisk over medium heat until the mixture thickens, approximately 15 minutes.
6. Add floral waters: Remove the saucepan from heat and stir in 1 tablespoon rose water and 1 tablespoon orange blossom water evenly into the pudding.
7. Cool pudding: Pour the pudding into a large serving bowl or divide into four individual bowls. Allow it to cool at room temperature before refrigerating for 2 to 4 hours until fully chilled and set.
8. Garnish pudding: Just before serving, decorate with 1 tablespoon total of your choice of nuts—pistachios, pine nuts, walnuts, almonds—and raisins.
9. Prepare syrup: In a small saucepan, combine 2 cups granulated sugar, 1 cup water, and 1 tablespoon lemon juice. Heat over medium-high heat, whisking until the sugar dissolves. Simmer for 10 minutes.
10. Add floral elements to syrup: Remove from heat and stir in 2 teaspoons rose water and 1 teaspoon orange blossom water. Allow the syrup to cool, then transfer it to a jar and set aside.
11. Serve: Serve the chilled pudding cold, with the rose water simple syrup drizzled on top or on the side according to preference.

Notes

• Be sure to whisk constantly when adding cornstarch to prevent lumps.
• You can adjust the amount of rose and orange blossom water to taste, but use sparingly as these flavors are potent.
• The nuts and raisins can be toasted lightly for additional flavor if desired.
• The syrup can be stored in the refrigerator for up to one week.
• This pudding can be made vegan by substituting whole milk with full-fat coconut milk and adjusting sweetness accordingly.

Keywords: Rose Water Pudding, Middle Eastern dessert, milk pudding, rose water dessert, orange blossom water pudding, nut topping dessert