Cardamom Milk Pudding Recipes

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MAHALABIA (LEBANESE CARDAMOM PUDDING)



Mahalabia (Lebanese Cardamom Pudding) image

This delicious Lebanese milk pudding is flavored with cardamom, which gives it a unique taste. If you cannot find cardamom extract, let a few crushed cardamom pods steep in the hot milk for several minutes until fragrant.

Provided by DeuxDilettantes

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 3h55m

Yield 5

Number Of Ingredients 9

2 cups milk
6 tablespoons cornstarch
¼ cup white sugar
2 drops cardamom-flavored extract
¼ cup water
5 tablespoons white sugar
¼ vanilla bean, split lengthwise and seeds scraped
¼ cup unsalted pistachios, coarsely chopped
1 tablespoon dried rose petals, or as needed

Steps:

  • Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
  • Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
  • Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
  • Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 38.5 g, Cholesterol 7.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 41.9 mg, Sugar 28.3 g

THAI MANGO WITH CARDAMOM RICE PUDDING



Thai Mango With Cardamom Rice Pudding image

Make and share this Thai Mango With Cardamom Rice Pudding recipe from Food.com.

Provided by CaliforniaJan

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

6 cups whole milk
1/3 cup uncooked rice (basmati rice preferred)
1/2 cup fat-free sweetened condensed milk
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 cups mangoes, peeled and chopped (about 2 large)

Steps:

  • Combine whole milk and basmati rice in a large saucepan over medium-high heat.
  • Bring to a boil, stirring constantly.
  • Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowder like consistency.)
  • Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly.
  • Spoon 1/2 cup cup rice mixture into each of 8 dessert bowls.
  • Top each serving with 1/4 cup chopped mango.

Nutrition Facts : Calories 166, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 151.9, Carbohydrate 21.5, Fiber 0.8, Sugar 14.9, Protein 6.7

CARDAMOM RICE PUDDING (PAYASAM)



Cardamom Rice Pudding (Payasam) image

Provided by Maya Kaimal

Categories     Milk/Cream     Dairy     Rice     Dessert     Vegetarian     Raisin     Almond     Simmer     Cardamom     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

6 cups whole milk
2/3 cup long-grain white rice (not converted)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
1 tablespoon Indian Clarified Butter (Ghee) or melted butter
1/2 cup sliced almonds
1/2 cup raisins

Steps:

  • Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
  • Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
  • Stir almond mixture into rice pudding and serve warm.

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