Rose Water Pudding with Colorful Nut Garnish and Fragrant Syrup Recipe
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.
- 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
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
- Set aside milk: Reserve ¼ cup of the whole milk for mixing with cornstarch later.
- 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.
- Mix cornstarch: While the milk heats, whisk together the cornstarch and the reserved ¼ cup milk until smooth and free of lumps.
- Combine mixtures: Slowly whisk the cornstarch mixture into the boiling milk, then reduce the heat to medium.
- Thicken pudding: Continuously whisk over medium heat until the mixture thickens, approximately 15 minutes.
- 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.
- 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.
- Garnish pudding: Just before serving, decorate with 1 tablespoon total of your choice of nuts—pistachios, pine nuts, walnuts, almonds—and raisins.
- 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.
- 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.
- 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
