The last year, while working on this blog/project, I’ve found quite a few nice recipes, some quite good recipes and some recipes that are “definitely a repeat”! Well, this is the only recipe that I actually made twice, this far! Very easy to make IF YOU USE THE CORRECT AMOUNT OF CORNSTARCH!!! The second time making the recipe, I tried using less… after about half an hour of whisking the cream I was wondering why “the d*mn thing doesn’t get thicker”! Please, use the correct amount of cornstarch! And leave a comment if you’ve made this!
Ingredients
- 600 ml milk (or 300 ml milk + 300 ml cream for extra richness)
- 3–4 tbsp cornstarch (maizena)
- 3–4 tbsp sugar (to taste)
- ½ tsp ground cardamom (or 6–8 pods, crushed; strain later)
- Pinch of salt
- 1–2 tbsp rose water (start with 1 tbsp)
- Optional: pinch saffron (steeped in 1 tbsp hot milk/water)
- Toppings: chopped pistachios/almonds, toasted coconut, cinnamon
Steps
- In a small bowl, whisk cornstarch with 150 ml of the milk until completely smooth.
- In a pot, heat the remaining milk with sugar, cardamom, and salt (and saffron if using) until steaming—not boiling.
- Whisk in the cornstarch slurry. Cook on medium, whisking constantly, 3–5 minutes until thick and glossy.
- Remove from heat. Stir in rose water (taste and add a little more if you want it stronger).
- Pour into small bowls or a shallow dish. Cool to room temperature, then chill 2–3 hours until set.
- Top with pistachios/almonds (and a tiny extra splash of rose water if you like).
Notes
- Rose water varies a lot by brand—start small; you can always add more.
- If using cardamom pods: simmer them gently in the milk, then strain before adding the cornstarch slurry.
- Keeps 2–3 days refrigerated. Cover so it doesn’t absorb fridge smells
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