“Ultimate dessert you have ever made…..”. That’s what my hubby told after having a spoon of this yummy sweet pudding. But I will say and admit that it is an “accidently” delicious pudding.
Actually, my intention was to make burfi/ fudge, but I added a little extra water. I was pretty sure this is going to be a lot of hard work and I don’t want to spend my whole day in the kitchen making a dessert. Already I have been standing near a hot stove top for almost 2 to 3 hours and felt so tired. I decided to make it next day and keep everything in the refrigerator. Before that, I just scooped the sweet thick liquid and tasted it…..I tasted one more spoon. If I continue to scoop like this, this will be over in a second, I know, I know…..
I transferred it into a bowl and topped with a layer of crushed pistachios. Then I went to take a bath thinking it will cool down by the time and can be refrigerated. But when I came back………..
The bowl is EMPTY!!!!!!!!
The two boys, my dear son and his sweet dad, are standing with a spoon. It’s over??? A single spoon is left over.
My hubby told me that they just wanted to taste it. But they couldn’t even stop after the first spoon.
Anyway, I am happy. They liked it. After all, that’s what I want…….
Before going to the recipe, I just wanted to tell you one thing. It took me almost 3 hours to make this Snowy Pudding. You can also use full fat milk powder instead of making evaporated milk solid (khoa) which is a very easy method, but make sure to adjust the amount of water. But if you love to make it from scratch, the recipe is as follows;
Snowy Milk Pistachio Pudding (made with milk solids)
Snowy Milk Pistachio Pudding (made with milk solids)
Ingredients
- 6 cups of whole milk
- 1.5 cup pistachios with shell
- 1/2 cup sugar
- 2/3 cup water
- 1 tsp ghee Clarified butter
- 4 cardamom
Instructions
- Pour the milk into a thick and deep bottomed pan. Bring the milk to boil on low to medium flame.
- Now lower the flame and simmer the milk stirring at regular intervals. When the milk froths while simmering, stir with a spatula.
- Scrape the milk solids from the sides of the pan and mix it with the simmering milk.
- The milk will be reduced considerably, after 2 hours. Continue simmering with stirring.
- The process happening here is all the moisture evaporates and milk will get reduced to solids.
- When you see bubbles bursting, start to stir continuously since this will dry fast and chances to burn are more.
- Cook until it becomes thick and solid. The khoa (evaporated milk solids) is ready.
- Now remove from heat and keep aside.
- Now separate the pistachios from the shell.
- Roast the pistachios in ghee for 1 minute on low flame. Then transfer the roasted pistachios into a bowl and let it cool.
- When it is cooled completely, pulse it in a mixer to make a crushed powder. Don’t overdo or oil will ooze out.
- Powder the cardamom.
- Add 1/2 of the crushed pistachios and cardamom powder into the evaporated milk solid (khoa) and mix well.
- Now make the sugar syrup. Mix sugar and water in a pan. Boil to form a thick syrup.
- Remove from heat and add the milk solid-pistachio mix into it. Mix well until combined.
- Transfer to a bowl and top with remaining crushed pistachio.
- Let it cool completely. Refrigerate and enjoy.
Haaaaaaaa……
Yummy….Snowy Milk Pistachio Pudding, I will definitely make it again and again……
Happy cooking
