Saffron and Pistachio Puddings with Cardamom and Honey Syrup

Saffron and Pistachio Puddings with Cardamom and Honey Syrup

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Creamy and mildly sweet, this Indian-style dessert makes a great finish to a spicy meal. It can also be used as an accompaniment to poached fruits such as pear, apple, quince or apricot.
Ingredients
  • Saffron and Pistachio Puddings
  • 1/2 cup raw pistachios
  • 3 cups low-fat milk
  • 1-1/2 tbsp currants
  • 1 pinch saffron threads
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 tbsp honey
  • 1-1/3 fine semolina
  • 1 tsp rosewater
  • Cardamom and Honey Syrup
  • 1-1/2 tbsp honey
  • 2 cardamom pods
Instructions
  1. Finely chop or grind half the pistachios. Coarsely chop the remainder and set aside.
  2. Combine the milk, currants, saffron threads, cinnamon stick and cardamom pods in a large saucepan. Allow the mixture to stand for 1 hour if time permits. Bring to a boil, then remove the cinnamon stick and whisk in the honey and semolina.
  3. Beat until the mixture is completely smooth, then stir in the finely chopped pistachios and the rosewater. Spoon or pour into four 200ml serving glasses or dishes.
  4. To make the syrup, combine the honey and cardamom pods in a small saucepan and bring to a boil.
  5. Serve the puddings topped with the hot cardamom and honey syrup and the remaining pistachios.

Recipe Notes

Each serving provides:
1808 kJ
432 kcal
18 g protein
10 g fat (1 g saturated fat)
68 g carbohydrate (35 g sugars)
4 g fibre
120 mg sodium

Reader’s Digest